Grilled Chipotle Lime Fish Tacos

Recipe courtesy of “Healthy Home Recipes”


1/4 cup extra virgin olive oil

2 tbs distilled white vinegar

2 tbs fresh lime juice

2 tsp lime zest

1 1/2 tsp honey

2 cloves garlic, minced

1/2 tsp cumin

1/2 tsp chili powder

1 tsp seafood seasoning

1/2 tsp ground black pepper

1 tsp hot pepper sauce, or to taste

1 lb tilapia fillets, cut into chunks


1 (8 oz) container light sour cream

1/2 cup adobo sauce from chipotle peppers

2 tbs fresh lime juice

2 tsp lime zest

1/4 tsp cumin

1/4 tsp chili powder

1/2 tsp seafood seasoning

salt and pepper to taste


1 (10 oz) package tortillas

3 ripe tomatoes, seeded and diced

1 bunch cilantro, chopped

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.

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