Living in Southern California it’s fairly easy to find a solid fish taco but they’re often battered and fried, and if your looking for grilled you’ll likely have to pay a small fortune for them. That being said, this recipe appealed to me instantly; not only was it for grilled tacos, but I could enjoy it in the comfort of home at a 1/4 of the restaurant price!
The marinade for this is AMAZING. It’s quick to put together especially if you have a food processor or blender (but still easy if you don’t) and delivers a full bodied flavor to the fish with out overwhelming it.
The accompanying dressing is even more ridiculous, or at least the way I made it. You see, I blended together the marinade and added in the fish, and then I opened a cerveza; and put together the dressing afterwards. My tolerance apparently is nonexistent now, because I ignored about 2/3 of the ingredients called for in the original dressing recipe and added just 2 of the 7 called for. Miraculously, the smoky flavor of the resultant yogurt and adobo mix that I came up with perfectly complemented the dish, and I can’t imagine a better addition to the tacos.
Oh and one final note. I often make substitutions in my recipes to make them healthier or tastier. In these instances I will put the substitutions in parentheses next to the original ingredients so you can try my tweaks or you can just follow the standard directions.
1 pound tilapia (Mahi Mahi)
1/4 cup olive oil (2 Tablespoons o.o. + 2 Tablespoons veg. oil)
2 Tablespoons distilled white vinegar
The juice of one lime
1 Tablespoon honey
2 cloves garlic minced
1/2 teaspoon cumin
1/2 teaspoon chile powder
1 teaspoon old bay seasoning
1/2 teaspoon ground black pepper
1 teaspoon tabasco or other hot pepper sauce
1 cup sour cream (1 cup plain fat free yogurt)
1/2 cup adobo sauce from canned chipotle (1/2 cup adobo + 1 chipotle diced)
Salt to taste
1/3 bunch cilantro, chopped
1/2 cup tomato, diced
1/2 cup cabbage slaw
1 avocado slivered
6-6 inch flour tortillas
Cut fish into 1 inch pieces and whisk together the marinade ingredients. Add fish and marinade together and refrigerate covered for at least one hour or up to 8 (If only marinating for 1 hour you can marinate at room temp. The FDA might shudder but I like living on the edge).
Meanwhile open a corona, and dice up one Chipotle. Mix together the diced pepper, 1/2 cup adobo, and 1 cup sour cream or yogurt. Season with salt to taste.
Heat grill to medium, place fish in grill basket, and reserve the marinade. Grill for appx. 5 minuets or until fish flakes and is no longer squishy to the touch. Meanwhile place reserved marinade in pan and bring to a boil. Cool slightly then add to fish in a bowl. Alternatively you can pan fry the fish over the stove. Simply heat the pan to medium, and cook the fish and marinade together until firm fish flakes.
To construct the tacos place a few slices of Mahi Mahi into the tortilla and drizzle with dressing. Top with cabbage , tomatoes, cilantro and a few slices avocado.
Recipe adapted from Grilled Fish Tacos With Chipotle Lime Dressing on allrecipes.com