Grilled Fish Tacos with Chipotle-Lime Dressing

Friday, 19 February
Grilled Fish Tacos with chipotle lime dressing
Ingredients
Marinade
2 tablespoons and 2 teaspoons extra virgin olive oil
1 tablespoon and 1 teaspoon distilled white vinegar
1 tablespoon and 1 teaspoon fresh lime juice
1-1/4 teaspoons lime zest
1 teaspoon honey
1-1/3 cloves garlic, minced
1/4 teaspoon cumin
1/4 teaspoon chili powder
3/4 teaspoon seafood seasoning, such as Old Bay™
1/4 teaspoon ground black pepper
3/4 teaspoon hot pepper sauce, or to taste
11 ounces tilapia fillets, cut into chunks

Dressing
2/3 (8 ounce) container light sour cream
1/3 cup adobo sauce from chipotle peppers
1 tablespoon and 1 teaspoon fresh lime juice
1-1/4 teaspoons lime zest
1/8 teaspoon cumin
1/8 teaspoon chili powder
1/4 teaspoon seafood seasoning, such as Old Bay™
salt and pepper to taste

Toppings
2/3 (10 ounce) package tortillas
2 ripe tomatoes, seeded and diced
2/3 bunch cilantro, chopped
2/3 small head cabbage, cored and shredded
1-1/3 limes, cut in wedges
Directions
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 6 servings.
1.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.
2.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.
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.
5.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.