Grilled Fish Tacos with Chipotle-Lime Dressing
World Cuisine Latin American Mexican
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.
Servings per recipe: 6
Calories per serving: 416
Preparation time: 35m
Total cooking time: 6h 44m
Ingredients:
- 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
- Toppings
- 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:
- 1 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.
- 2 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.
- 3 Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
- 4 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.
- 5 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.
Nutrion facts:
| Total Fat | 19.2g | 30% |
| Saturated Fat | 5.0g | |
| Cholesterol | 43mg | 14% |
| Sodium | 644mg | 26% |
| Potassium | 751mg | 21% |
| Total Carbohydrates | 38.5g | 12% |
| Dietary Fiber | 6g | 24% |
| Protein | 22.6g | 45% |
| Sugars | 7g | |
| Vitamin A | 1154IU | |
| Vitamin C | 55mg | |
| Calcium | 189mg | |
| Iron | 3mg | |
| Thiamin | 0mg | |
| Niacin | 7mg | |
| Vitamin B6 | 1mg | |
| Magnesium | 59mg | |
| Folate | 117mcg |
