Tuesday, June 24, 2014

Grilled Fish Tacos with Chipotle-Lime Dressing

Over Memorial Day weekend, we bought a grill.  Of course, this is the perfect time of year to have a grill and we're just starting to find recipes for it.  Besides the traditional hamburgers, we've tried grilling pizza (very delicious) and fish for these tacos.

After topping the fish with some cabbage that's been tossed in the dressing and adding some homemade guacamole, this is one of my favorite ways to serve fish.  The dressing wasn't very spicy -- just smoky from the chipotle and adobo -- although you could certainly increase the heat in the dressing or even top with some hot pepper sauce.  The guac is cool and creamy which is a nice contrast to the crunch from the cabbage.  Altogether, it was a great combination of flavors and textures!

I served this with refried beans and a salad.  Even if the picture might not look like much, it made a delicious summer meal.

Grilled Fish Tacos with Chipotle-Lime Dressing
Taken from: AllRecipes
Serves about 4
  • 1/4 cup extra virgin olive oil
  •  2 tablespoons distilled white vinegar
  • 1 chipotle pepper in adobo sauce, plus 2 teaspoons adobo sauce (I scraped out the seeds for less heat)
  •  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, such as Old Bay
  •  1/2 teaspoon ground black pepper
  •  1 pound tilapia, cod or mahi mahi, cut into large chunks
  •  6-10 flour tortillas (you could used corn tortillas instead)
  •  1/4 cup cilantro, chopped
  •  1 small head cabbage, cored and shredded
  • guacamole (I recommend homemade)
  • Optional: hot pepper sauce (I omitted)

  1. To make the marinade, whisk together the olive oil, chipotle, adobo, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper in a bowl until blended. Place the tilapia in a shallow dish, and pour half of the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
  2. Combine cabbage and cilantro in a bowl and then dress with remaining marinade. You can do this several hours before you serve the meal.
  3. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
  4. 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. (You could also bake in a 350 degree oven for 9-12 minutes instead.)
  5. Assemble tacos by placing fish pieces in the center of a tortilla, then top with cabbage slaw and guacamole. Top with hot sauce, if using.


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