Fish Tacos with Chipotle Lime Dressing

Adapted from allrecipes.com

This recipe stands out thanks to a flavorful marinade and a delightful, creamy dressing that’s the perfect blend of sour (lime) and spicy (chili). Please note that the fish must sit in the marinade overnight or at the very least, for a few hours.

  • For the marinade:
  • 1/4 cup olive oil
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons lime juice
  • 2 teaspoons lime zest (from 1 lime)
  • 1-1/2 teaspoons honey
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon ground black pepper
  • 10 dashes Tabasco sauce
  • 1 pound fresh red snapper filets
  • For the dressing:
  • 1 cup light sour cream
  • 1/2 teaspoon chipotle chili powder
  • 2 tablespoons fresh lime juice
  • 2 teaspoons lime zest (from 1 lime)
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon Old Bay seasoning
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • For serving:
  • 1-10 oz. package corn tortillas
  • 3 plum tomatoes, diced
  • 1 small avocado, sliced
  • 1 bunch fresh cilantro
  • 1 small head green cabbage, cored and shredded
  • 2 limes, cut into wedges
  • Place all the ingredients for the marinade in a zip top bag along with the fish. Press the excess air from the bag, seal and place in the refrigerator overnight.
  • To make the dressing, combine all listed ingredients and stir until well-blended. Refrigerate until needed.
  • Heat the grill to medium-high and lightly oil the grate. Remove the fish from the marinade and place on the oiled grates. If you are using fish that has skin, place the skin side down on the grill grates. Discard the marinade. Close the grill and allow fish to cook until easily flaked with a fork, about 8 minutes. Remove the fish from the grill and break into bite size chunks, removing the flesh from the skin if necessary.
  • Serve with warm tortillas, toppings and chilled dressing.
  • Quick Tips
  • 1. I had fresh red snapper on hand, which worked out beautifully. You could make these with tilapia as well.
  • 2. I wasn’t able to find chipotle chilis in adobo sauce when I needed them, so I used chipotle chili powder instead. If you have chipotle chilis in adobo, use 1/2 cup in the dressing.
  • 3. Old Bay seasoning is readily found along the East Coast, but if you have trouble finding it you can use any other seafood seasoning mixture available.
  • 4. Because the marinade and the dressing have a lot of the same ingredients, make them at the same time to save yourself time. Keep the dressing covered in the refrigerator until needed.
  • 5. To make this into a fast weeknight meal, assemble the marinade the evening before you plan to serve it and let the fish sit in the refrigerator overnight. It will be a snap to make the next day.

Preparation time: 30 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

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