Sunday, May 15, 2011

grilled fish tacos with chipotle lime dressing

I remember many years ago when a colleague of my dad's told him before taking our family on a trip to Southern California that we had to go to Rubio's for fish tacos while we were there. That's where I had my first fish taco. I don't remember much about it except that I enjoyed it. This fish taco is exceptional. I went on an on about my fish taco so much so that my second daughter asked for a bite then wanted her own. My son was only interested in throwing food at his sisters and dumping cottage cheese on his head. Remember that game "One of these things is not like the other" on Sesame Street? I find myself humming that to myself quite a lot lately.

grilled fish tacos with chipotle lime dressing (
1/4 cup extra virgin olive oil
2 tablespoons distilled white vinegar
2 tablespoons fresh lime juice
2 teaspoons lime zest
1 1/2 teaspoon 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 teaspoon hot pepper sauce or to taste
1 pound tilapia fillets, cut into chunks

1 (8 ounce) container light sour cream
1/2 cup adobo sauce from chipotle peppers
2 tablespoons fresh lime juice
2 teaspoons lime zest
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/2 teaspoon seafood seasoning such as Old Bay
salt and pepper to taste

1 package tortillas
3 ripe tomatoes, seeded and diced
1 bunch cilantro
1 small head cabbage, cored and shredded
2 limes, cut in wedges

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 tilapia in a shallow dish and pour the marinade over the fish. Cover and refrigerate 6 to 8 hours.
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.
Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
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.
Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings and garnish with lime wedges.

yummy potatoes
Quarter a handful of tiny red potatoes and microwave them for a few minutes. Heat some oil over medium high heat and add the potatoes with 1 teaspoon Old Bay. They're delicious!

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