Fish Tacos

 I've already told you about the countless ways we make tacos on Taco Tuesday but sometimes Jorge & I are in the mood for a more "sophisticated" taco.  This is when I make Fish Tacos. I was introduced to fish tacos years ago by my cousin when we all went on vacation to the Dominican Republic.

I have tried many variations that started with something as simple as breaded fried tilapia, and a sriracha mayonnaise on a tortilla but found that the fish itself needed more taste.  This recipe makes a delicious and tasty, flaky fish.  Don't be overwhelmed by the amount of ingredients - they are repetitive in the marinade and sauce and you will see well worth it!

 

Marinade: 1/4 cup olive oil, 2 tablespoons white wine vinegar, 2 tablespoons fresh lime juice, 2 teaspoons lime zest, 1 1/2 teaspoons honey, 2 cloves of minced garlic, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, 1 teaspoon Old Bay seasoning, 1/2 teaspoon ground pepper, 1 teaspoon hot sauce.  Whisk together and pour over 1 pound of tilapia. Marinate for 6 hours in the refrigerator.

Sauce: 1/2 container of sour cream, 1/4 cup chipotle peppers in adobo (blended), 1 tablespoon fresh lime juice, 1 teaspoon lime zest, 1/8 teaspoon cumin, 1/8 teaspoon chili powder, 1/8 teaspoon Old Bay seasoning. 2 tablespoons chopped cilantro, and salt & pepper.

 

Salad mix: 1 bag of shredded coleslaw mix with carrots, 1/2 can corn, and 1/2 bunch chopped cilantro.

Drain the marinade from the fish.

I used my indoor electric grill for these, but you can use an outdoor grill or even pan sear the fish.  I heated the grill for about 15 minutes and put fish on grill for about 5 minutes per side.  When you take it off the grill and put on to a plate you can easily cut pieces of the fish with the spatula. I used whole wheat tortillas and put the fish, salad mix and then sauce on top.