Chipotle Lime Fish Tacos

You can grill this fish indoors on George Foreman or outside, or you can bake it in the oven in the marinade! You can top with pico de gallo, avocados, salsa, whatever your little heart desires!

Servings: 6
Ingredients
Marinade
1/4 cup extra virgin olive oil
2 tablespoons distilled white vinegar
2 tablespoons fresh lime juice
2 teaspoons lime zest
1 1/2 teaspoons honey
2 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon seafood seasoning, such as Old Bay
1/2 teaspoon ground black pepper
1 teaspoon hot pepper sauce, or to taste
1 pound tilapia(or whatever is on sale) fillets, cut into chunks

Dressing
1 (8 ounce) container light sour cream
1/2 cup adobo sauce from chipotle peppers
2 tablespoons fresh lime juice
2 teaspoons lime zest
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/2 teaspoon seafood seasoning, such as Old Bay
salt and pepper to taste

Toppings
1 (10 ounce) package tortillas( used wheat)
3 ripe tomatoes, seeded and diced
1 bunch cilantro, chopped
1 small head cabbage, cored and shredded
2 limes, cut in wedges

Directions
1.To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
2.To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
3.Preheat your cooking vessel of choice. If it is an outdoor grill use high heat and lightly oil grate. Set grate 4 inches from the heat.
4.Remove fish from marinade, drain off any excess and discard marinade(unless you are baking it in the oven). Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
5.Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

Nutritional Data Amount Per Serving Calories: 416 | Total Fat: 19.2g | Cholesterol: 43mg

*If you choose to bake your fish in the oven, preheat to 350 degrees F, and bake about for 10 min or so.
**Please note that you can adjust the chipotle in adobo to your taste, the spice quantity is NOT for beginners. I LOVE spicy food and this was hard to eat without feeling like my tongue was on fire, so try halfing the amount first!