Sunday, April 7, 2013

Fish tacos

1/4 cup 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 chili powder
1 teaspoon seafood seasoning,
1/2 teaspoon pepper
1 pound tilapia fillets, cut into chunks

1 (8 ounce) sour cream
1/2 cup chipotle pepper in adobo sauce
2 tablespoons fresh lime juice
2 teaspoons lime zest
1/4 teaspoon chili powder
1/2 teaspoon seafood seasoning, salt and pepper to taste

1 (10 ounce) package tortillas
3 tomatoes diced
1/2 cup cilantro
1 small head cabbage shredded
2 limes in wedges


To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, chili powder, seafood seasoning and black pepper in a bowl. 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, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed. Cook fish on high heat in lightly oiled pan. Cook fish pieces until easily flaked with a fork, turning once, about 6-8 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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