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.
Originally Submitted
4/1/2015
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