Grilled Fish Tacos with Chipotle-Lime Dressing

These grilled fish tacos are made with marinated fish fillets and topped with a spicy chipotle-lime dressing. Choose toppings to suit your taste, or include typical accompaniments such as salsa fresca, cabbage, a squeeze of lime juice, and chopped cilantro. Perfect for those warm summer nights.

 

You can substitute mahi mahi for tilapia. To bake fish, preheat the oven to 350 degrees F (175 degrees C). Bake in the preheated oven until fish flakes easily with a fork, 9 to 11 minutes. Assemble tacos according to directions

Ingredients for Grilled Fish Tacos with Chipotle-Lime Dressing

• ¼ cup Extra virgin olive oil
• 2 tablespoons Distilled white vinegar
• 4 tablespoons Fresh lime juice
• 4 teaspoons Lime zest
• 2 cloves Garlic, minced
• 1 ½ teaspoons Honey
• 2 teaspoon Seafood seasoning, such as Old Bay
• 1 teaspoon Hot pepper sauce, or to taste
• 3/4 teaspoon Cumin
• 3/4 teaspoon Chili powder
• ½ teaspoon Ground black pepper
• 1 pound Tilapia fillets, cut into chunks
• 1 (8 ounce) Container light sour cream
• ½ cup Adobo sauce from chipotle peppers
• 1 (10 ounce) Package tortillas
• 3 Ripe tomatoes, seeded and diced
• 1 small Head cabbage, cored and shredded
• 1 bunch Cilantro, chopped
• 2 Limes, cut in wedges

Steps to Preparing Grilled Fish Tacos with Chipotle-Lime Dressing

1. Gather all ingredients. Prepare marinated fish: Whisk olive oil, vinegar, lime juice, lime zest, garlic, honey, seafood seasoning, hot pepper sauce, cumin, chili powder, and black pepper together in a bowl until blended. Place tilapia in a shallow dish and pour the marinade over the fish; cover the dish with plastic wrap and refrigerate for 6 to 8 hours.

2. Make the dressing: Combine sour cream and adobo sauce in a bowl. Stir in lime juice, lime zest, seafood seasoning, cumin, and chili powder. Add salt and pepper to taste. Cover and refrigerate until needed.

3. Preheat an outdoor grill for high heat and lightly oil the grate. Set the grate 4 inches from the heat. Remove fish from the marinade, drain off any excess and discard the marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.

4. Assemble tacos: Place fish pieces in the center of tortillas with desired amounts of tomatoes, cabbage, and cilantro; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.