Fast Food
Grilled Fish Taco Recipe
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| Prep Time | 35 minutes |
| Cook Time | 9 minutes |
| Passive Time | 360 minutes |
| Servings |
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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
- 1/2 teaspoon ground black pepper
- 1 teaspoon hot pepper sauce or to taste
- 1 pound tilapia fillets cut into chunks
- Dressing
- 1 container light sour cream 8 ounce
- 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
- salt and pepper to taste
- Toppings
- 1 package tortillas 10 ounce
- 3 ripe tomatoes seeded and diced
- 1 bunch cilantro chopped
- 1 small head cabbage cored and shredded
- 2 in limes cutwedges
Ingredients
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Instructions
- 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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