Weekend Cooking: Grilled Fish Tacos with Chipotle-Lime Dressing

We love fish in our household, and have access to some amazingly fresh stuff living in Florida.  Awhile back, my husband went on a corporate fishing trip and came back with...I don't know...a whole shelf in my freezer full of mahi mahi.  Bags and bags of it.  I was thrilled!   I scoured the Internet for all the different ways I could make it, and I found the perfect recipe...grilled fish tacos!  I got this recipe from Allrecipes.com and it was such a hit that I made it over and over until the mahi was all gone.

Marinade

1/4 cup extra virgin olive oil

2 tbl distilled white vinegar

2 tbl fresh lime juice

2 tsp lime zest

1 1/2 tsp honey

2 cloves garlic, minced

1/2 tsp cumin

1/2 tsp chili powder

1 tsp seafood seasoning, such as Old Bay

1/2 tsp ground black pepper

1 tsp hot pepper sauce, or to taste

1 pound tilapia (or mahi) fillets, cut into chunks

Dressing

1 8 oz. container of light sour cream

1/2 cup adobo sauce from chipotle peppers

2 TBL fresh lime juice

2 tsp lime zest

1/4 tsp cumin

1/4 tsp chili powder

1/2 tsp 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
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 fish 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.

Picture courtesy of Allrecipes

I would like to add that I'm not a fan of grilling (grills scare me).  So if my husband wasn't home, or if it was raining, I would pan sear the fish instead, or throw the fish on my indoor counter grill, and both ways tasted great.

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