"I came up with this recipe when I couldn't find good directions for grilled fish tacos. I liked the chipotle-lime combination in a dip I once tried so I imitated it here. Choose toppings to suit your taste, or include typical accompaniments such as salsa fresca, cabbage, a squeeze of lime juice, and chopped cilantro." — mabcat
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extra virgin olive oil
distilled white vinegar
fresh lime juice
1 1/2 teaspoons
seafood seasoning, such as Old Bay™
ground black pepper
hot pepper sauce, or to taste
tilapia fillets, cut into chunks
1 (8 ounce) container
light sour cream
adobo sauce from chipotle peppers
seafood seasoning, such as Old Bay™
salt and pepper to taste
1 (10 ounce) package
ripe tomatoes, seeded and diced
1 small head
cabbage, cored and shredded
limes, cut in wedges
Omg! This marinade is SOOO good!!! The only change I made was due to what I had on hand; no hot pepper sauce, so I subbed crushed red pepper flakes and a little of Emeril's Southwest Seasoning. (The chipotle sour cream was a little tart for me- I think next time I would cut down on the lime juice, or maybe leave it out altogether, but that is just personal preference.)
Thanks mabcat!! This definitely stays in rotation! :)
p.s. After looking at a few recipes for fish tacos, I made just the corn salsa from 'Fiery Fish Tacos with Crunchy Corn Salsa', also on this site. It was FANTASTIC with this fish! You could even make the tilapia fillets with the corn salsa on the side (not as tacos) and that would be a wonderful entree.
Like others have said, the marinade is excellent. The sauce was incredibly hot, and I didn't even use a full 1/2 cup of the adobo sauce. I would use maybe 2 tablespoons next time. I used greek yogurt instead of sour cream.
This is really good...BUT!!! I would just like to add a word of caution. The first time I made this I accidently bought chipotle peppers in adobo sauce rather than just the adobo sauce. I picked out the peppers and followed the recipe as written and holy cow it was hot! Too hot and I love really spicy food. I ended up adding a lot more sour cream to calm it down. The 2nd time I made it I used the same sauce but strained out the seeds after picking out the pepper and it was perfect. NOT kid friendly due to the spice/heat, but will definitely make again & pass on the recipe to others! Thanks!
Great Recipe, I followed the suggestion of others and omitted the adobe sauce. I only marinaded the fish for an hour and then I baked it at 350 for 15 minutes in the marinade. For garnish I used diced tomato, onion, cilantro, and shredded cabbage - yummm. For a side dish I made rice with black beans. Can't wait to make this wonderful.
The marinade was great. I increased the cumin to 1 tsp, honey to 2 tsp, and lime juice to 3 tbsp. I cooked the fish in a pan instead of the grill, for convenience. Instead of making the dressing, I boiled the marinade down to a thick sauce and drizzled this over the tacos with baby greens, tomatoes, cilantro, and avocado. Very tasty!!
The marinade gets 5 stars... it's fantastic! Overall though, I gave this a 4 because the tilapia, in my opinion, is just too delicate of a fish to stand up to this recipe. Next time I'll use haddock fillets, or a similar fish sliced in thicker fillets.
These are amazing. We have been looking for good fish taco's since moving from California, and this beats all the restaurants in town by far. The sauce is very hot though, and we reduced the chili powder & chipotle en adobo to our taste.
Loved the marinade. Didn't like the dressing. Had to bake in the oven because it's winter now but really enjoyed the flavor of the fish. I let it marinate overnight.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Fish Tacos with Chipotle-Lime Dressing
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 173
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