Best Grilled Fish Tacos
Ingredients
- ¼ cup extra virgin olive oil
- 2 tablespoons distilled white vinegar
- 2 tablespoons fresh lime juice
- 2 teaspoons lime zest
- 2 cloves garlic, minced
- 1 ½ teaspoons honey
- 1 teaspoon seafood seasoning, such as Old Bay
- 1 teaspoon hot pepper sauce, or to taste
- ½ teaspoon cumin
- ½ 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
- 2 tablespoons fresh lime juice
- 2 teaspoons lime zest
- ½ teaspoon seafood seasoning, such as Old Bay
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- salt and pepper to taste
- 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
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Instructions
- Gather all ingredients.
- To marinate the 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; pour marinade over fish. Cover the dish with plastic wrap and refrigerate for 6 to 8 hours.
- To 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.
- 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.
- To assemble the tacos: Place fish pieces in the center of tortillas and top with desired amounts of tomatoes, cabbage, and cilantro; drizzle with dressing.
- To serve, roll up tortillas around fillings, and garnish with lime wedges.
Source
Original recipe: View Original