Cinco de Mayo Recipe - Get out and party!

Grilled Fish Tacos with Chipotle-Lime Dressing

Marinade                                                                                             

¼  cup olive oil                                                                    

2 Tbsp white vinegar                                                          

2 Tbsp lime juice                                                                

2 tsp lime zest                                                                                      

1 ½  tsp honey                                                                                     

2 cloves garlic minced                       

½  tsp cumin                                        

½  tsp chili powder                              

1 tsp Old Bay

½  tsp black pepper

1 tsp hot pepper sauce

1 lb tilapia cut into chunks

Dressing

8 oz light sour cream

½ cup adobo sauce

2 Tbsp lime juice

2 tsp lime zest

¼ tsp cumin

¼ tsp chili powder

½ tsp Old Bay seasoning

Salt & pepper to taste

Toppings

10 oz pkg tortillas

3 tomatoes, seeded & diced

1 bunch cilantro, chopped

1 small head cabbage, cored & shredded

2 limes, cut into wedges

 1. Whisk together all marinade ingredients, except for fish, until well blended. Place tilapia in shallow dish and pour mixture over top. Cover. Refrigerate for 6-8 hours.

2. To make dressing, combine first 2 ingredients in bowl. Stir in remaining ingredients. Cover. Refrigerate until needed.

3. Preheat grill on high heat and lightly oil grate. Set grate 4 inches from heat.

4. Remove fish from marinade, drain off any excess and discard remaining marinade. Grill fish, turning once, until easily flaked with fork (about 9 minutes).

5. Assemble tacos by placing fish pieces in center of tortilla with desired amounts of toppings. Drizzle with dressing. Serve.

 

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