These grilled fish tacos are made with marinated fish fillets and topped with a spicy chipotle-lime dressing. Choose toppings to suit your taste, or include typical accompaniments such as salsa fresca, cabbage, a squeeze of lime juice, and chopped cilantro.
Ingredients
- Extra virgin olive oil: 0.25 cup
- distilled white vinegar: 2 Tbsp
- lime juice: 2 Tbsp (fresh)
- lime zest: 2 tsp
- garlic: 2 clove (minced)
- ½ teaspoons honey: 1 piece
- seafood seasoning, such as Old Bay: 1 tsp
- hot pepper sauce: 1 tsp (to taste)
- cumin: 0.5 tsp
- chili powder: 0.5 tsp
- ground black pepper: 0.5 tsp
- tilapia fillets, cut into chunks: 1 pound
- light sour cream: 1 container (8 ounce container)
- adobo sauce from chipotle peppers: 0.5 cup
- lime juice: 2 Tbsp (fresh)
- lime zest: 2 tsp
- seafood seasoning, such as Old Bay: 0.5 tsp
- cumin: 0.25 tsp
- chili powder: 0.25 tsp
- salt and pepper: (to taste)
- tortillas: 1 pack (10 ounce pack)
- ripe tomatoes: 3 piece (diced)
- head cabbage, cored and: 1 piece (shredded)
- bunch cilantro: 1 piece (chopped)
- limes, cut in wedges: 2 piece
Metric Conversion
Stages of cooking
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Prepare marinated fish: Whisk olive oil, vinegar, lime juice, lime zest, garlic, honey, seafood seasoning, hot pepper sauce, cumin, chili powder, and black pepper together in a bowl until blended. Place tilapia in a shallow dish and pour the marinade over the fish; cover the dish with plastic wrap and refrigerate for 6 to 8 hours.
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Make the dressing: Combine sour cream and adobo sauce in a bowl. Stir in lime juice, lime zest, seafood seasoning, cumin, and chili powder. Add salt and pepper to taste. Cover and refrigerate until needed.
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Preheat an outdoor grill for high heat and lightly oil the grate. Set the grate 4 inches from the heat.
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Remove fish from the marinade, drain off any excess and discard the marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
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Assemble tacos: Place fish pieces in the center of tortillas with desired amounts of tomatoes, cabbage, and cilantro; drizzle with dressing.
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To serve, roll up tortillas around fillings, and garnish with lime wedges.
