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Grilled Fish Tacos with Chipotle-Lime Dressing

Reviewed: Mar. 2, 2013
As others have stated the marinade is great. For the sauce I mixed 1/8 cup to 8 ounces of sour cream with lime juice and spices according to the recipe. I use the sauce to create a slaw to top the tacos. I mix shredded cabbage, thinly sliced jicama, and black beans and mix in the sauce about 30 minutes before serving to give all the flavors a chance to blend. This adds so much flavor, texture and color to the tacos.I served these tonight at a large family dinner and got rave reviews. I always use rock fish for the tacos, it is a little more substantial and a firmer fish than tilapia. It holds up better in the tacos with larger flakes.
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