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."

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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 flour tortillas
3 ripe tomatoes ; seeded and diced
1 bunch cilantro ; chopped
1 small cabbage ; cored and shredded
2 lime ; cut in wedges

servings

INSTRUCTIONS

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NOTES

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Grilled Fish Tacos with Chipotle-Lime Dressing

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  flour tortillas 
3 ripe tomatoes  seeded and diced
1 bunch cilantro  chopped
1 small cabbage cored and shredded
2  lime cut in wedges

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.

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 serving (512g)
Recipe Makes: 6 Servings

Calories: 425
Calories from Fat: 143 (34%)

Amt Per Serving		% DV

	Total Fat 15.9g	21 %
	Saturated Fat 5.6g	28 %
	Monounsaturated Fat 7.7g
	Polyunsanturated Fat 2g
Cholesterol 51mg		16 %
Sodium 796.3mg		27 %
Potassium 897.1mg		24 %
Total Carbohydrate 49.6g		15 %
	Dietary Fiber 9.1g	36 %
	Sugars, other 40.5g
Protein 25.6g		37 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 425

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