Grilled Fish Tacos with Chipotle-Lime Dressing

Ingredients

• extra virgin olive oil (0.25 cup)
• distilled white vinegar (2 tablespoons)
• fresh lime juice (2 tablespoons)
• lime zest (2 teaspoons)
• garlic (2 cloves)
• honey (1.5 teaspoons)
• seafood seasoning (1 teaspoon)
• hot pepper sauce (1 teaspoon)
• cumin (0.5 teaspoon)
• chili powder (0.5 teaspoon)
• ground black pepper (0.5 teaspoon)
• tilapia fillets (1 pound)
• light sour cream (1 (8 ounce) container)
• adobo sauce (0.5 cup)
• tortillas (1 (10 ounce) package)
• ripe tomatoes (3 )
• cabbage (1 small head)
• cilantro (1 bunch)
• limes (2 )

Instructions

1. Gather all ingredients.
2. 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.
3. 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.
4. Preheat an outdoor grill for high heat and lightly oil the grate. Set the grate 4 inches from the heat.
5. 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.
6. Assemble tacos: Place fish pieces in the center of tortillas with desired amounts of tomatoes, cabbage, and cilantro; drizzle with dressing.
7. To serve, roll up tortillas around fillings and garnish with lime wedges.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 416
• fat: 19 g
• sats: 5 g
• carbs: 39 g
• fibre: 6 g
• protein: 23 g
• salt: 0 g