Cooking with Banshee: Grilled Fish Tacos

Cinco de Mayo is right around the corner.  Regardless of your heritage, this holiday is a tremendous excuse to eat delicious Mexican food.  This grilled fish tacos  recipe originally came from Allrecipes.com.  As always, I added a couple tweaks and tips.  The chipotle lime dressing sets these grilled fish tacos apart.

If served with sides, this recipe will serve approximately 4 people.

Grilled Fish Tacos

Marinade Ingredients:
1/2 cup extra virgin olive oil
4 Tbs white vinegar
4 Tbs lime juice
Zest of 2 limes
1 Tbs honey
4 cloves minced garlic
1 tsp cumin
1 tsp chili powder
2 tsp Old Bay seasoning
1 tsp black pepper
2 tsp Tabasco sauce
1.5 lbs tilapia filets

Marinade Directions:
Cut the tilapia fillets into chunks.  Place the fish in a strong ziplock bag.  Whisk together all the remaining ingredients.  Pour into the bag and seal tightly.  Refrigerate for 6 to 8 hours, turning once.

Chipotle Lime Dressing Ingredients:
8 oz sour cream
1/2 cup adobo sauce from canned chipotle peppers
2 Tbs fresh lime juice
Zest of 1 lime
1/4 tsp cumin
1/4 tsp chili powder
1/2 tsp Old Bay seasoning
Pinch of salt
Pinch of black pepper

Chipotle Lime Dressing Directions:
Combine sour cream and adobo sauce in a bowl.  Stir in the lime juice, lime zest, cumin, chili powder and Old Bay.  Cover and refrigerate until it is time to serve.  At least one hour.

Taco and Topping Ingredients:
1 package flour soft tacos
Shredded white cabbage
Chopped cilantro
Fresh corn salsa

Cooking and Serving Directions:
Oil grill and heat to medium heat.  Remove fish from marinade.  Drain of excess liquid and discard marinade.  Place fish on the grill (a grill pan is recommended).  Cook for about 9 minutes, turning once.  Fish should flake easily with a fork.

Heat the tortillas as directed on the package.  Place shredded cabbage in the center of the soft tortilla. Add fish pieces.  Drizzle with dressing.  Top with corn salsa.  Garnish with cilantro and enjoy!


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