Original Recipe: Grilled Fish Tacos with Chipotle-Lime Dressing
Recipe makes 6 servings of two tacos loaded with stuff (12 total tacos)
Marinade 1/4 cup extra virgin olive oil 2 tablespoons distilled white vinegar 2 tablespoons fresh lime juice 2 teaspoons lime zest 1 1/2 teaspoons honey 2 cloves garlic, minced 1/2 teaspoon cumin 1/2 teaspoon chili powder 1 teaspoon seafood seasoning, such as Old Bay™ 1/2 teaspoon ground black pepper 1 teaspoon hot pepper sauce, or to taste 1 pound tilapia fillets, cut into chunks Dressing 1 (8 ounce) container light sour cream 1/2 cup adobo sauce from chipotle peppers 2 tablespoons fresh lime juice 2 teaspoons lime zest 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 teaspoon seafood seasoning, such as Old Bay™ salt and pepper to taste ** Be sure to salt and pepper or this will be a little flat Toppings 1 (10 ounce) package tortillas 3 ripe tomatoes, seeded and diced (optional) 1 bunch cilantro, chopped 1 small head red cabbage, cored and shredded 2 limes, cut in wedges
*** Yummy fish taco slaw: Take about half of the shredded cabbage and add the dressing, mix, allow to meld while fish is marinading
Other options:
Chipotle cream: 1/2 cup plain nonfat yogurt 2 tablespoons mayonnaise 2 teaspoons chipotle pepper, in adobo sauce 8 (6-inch) corn tortillas 1 1/2 cups shredded green cabbage or lettuce 1/2 cup corn kernels (thawed if frozen) 1/4 cup fresh cilantro leaves Lime wedges
CHIPOTLE SAUCE: ½ cup mayonnaise ⅓ cup plain Greek yogurt ½ tsp. dried oregano ¼ tsp. ground cumin ¼ tsp. dried dill 1 canned chipotle chile in adobo sauce plus 1 tsp. sauce Kosher salt, to taste
Chipotle Tartar Sauce: 2 cloves garlic, finely chopped 1 to 2 chipotles in adobo sauce seeds removed, finely chopped 3/4 cup mayonnaise 1 scallion, white and light green parts only, finely chopped 1 tablespoon fresh lime juice Salt
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.
Notes / Tips:
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.