Broiled Fish Tacos with Chipotle-Lime Dressing

By Jilly | 20th April

This recipe for Broiled Fish Tacos with Chipotle-Lime Dressing is so easy to throw together! I plan on making it  for my Cinco de Mayo party this year.

Ingredients:

For the Marinade:
1/4 cup extra-virgin olive oil
2 tablespoons white vinegar
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
1/2 teaspoon ground black pepper
1 teaspoon hot pepper sauce, or to taste
1 pound tilapia fillets, cut into chunks

For the Dressing:
1 (8 ounce) container 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
salt and pepper to taste

For the Toppings:
1 (10 ounce) package tortillas
3 ripe tomatoes, seeded and diced
1 bunch cilantro, chopped
1 small head cabbage, cored and shredded
2 limes, cut in wedges

Directions:

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.

Set your oven to high broil.

Remove fish from marinade, drain off any excess and discard marinade. Cook on a baking sheet in the oven about 5 minutes, or until fish is flaky.

Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage, then drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

Source: Shared Food 

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