Grilled Fish Tacos With Chipotle-Lime Dressing

It's a way to use up fresh stuff before it goes bad in your fridge, and a way to make pantry staples seem a little more interesting.

Recipe Summary Grilled Fish Tacos With Chipotle-Lime Dressing

I came up with this recipe when I couldn't find good directions for grilled fish tacos. I liked the chipotle-lime combination in a dip I once tried so I imitated it here. Choose toppings to suit your taste, or include typical accompaniments such as salsa fresca, cabbage, a squeeze of lime juice, and chopped cilantro.

Ingredients | Easy Lunch Ideas For Adults

¼ cup extra virgin olive oil

2 tablespoons distilled white vinegar

2 tablespoons fresh lime juice

2 teaspoons lime zest

1 ½ teaspoons honey

2 cloves garlic, minced

½ teaspoon cumin

½ teaspoon chili powder

1 teaspoon seafood seasoning, such as Old Bay™

½ teaspoon ground black pepper

1 teaspoon hot pepper sauce, or to taste

1 pound tilapia fillets, cut into chunks

1 (8 ounce) container light sour cream

½ cup adobo sauce from chipotle peppers

2 tablespoons fresh lime juice

2 teaspoons lime zest

¼ teaspoon cumin

¼ teaspoon chili powder

½ teaspoon seafood seasoning, such as Old Bay™

salt and pepper to taste

1 (10 ounce) package tortillas

3 ripe tomatoes, seeded and diced

1 bunch cilantro, chopped

1 small head cabbage, cored and shredded

2 limes, cut in wedges

Directions

To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.

To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.

Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.

Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.

Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

The marinated fish in this recipe can also be cooked in the oven. Preheat oven to 350 degrees F (175 degrees C). Bake fish in preheated oven until it easily flakes with a fork, 9 to 11 minutes. Assemble tacos according to directions. Mahi-mahi can be substituted for the tilapia.

Info | Easy Lunch Ideas For Adults

prep: 35 mins cook: 9 mins additional: 6 hrs total: 6 hrs 44 mins Servings: 6 Yield: 6 servings

TAG : Grilled Fish Tacos With Chipotle-Lime Dressing

World Cuisine Recipes, Latin American, Mexican,