Grilled Fish Tacos with Chipotle-Lime Dressing ( Miike Snow - Paddling Out )

Ingredients:

Marinade

60 ml extra virgin olive oil

30 ml distilled white vinegar

30 ml fresh lime juice

4 g lime zest

8 ml honey

2 cloves garlic, minced

1 g cumin

1 g chili powder

2 g seafood seasoning,

1 g ground black pepper

5 ml hot pepper sauce, or to taste

455 g tilapia fillets, cut into chun

Dressing

224 g light sour cream

120ml adobo sauce from chipotle peppers

30 ml fresh lime juice

4 g lime zest

0.5 g cumin

0.7 g chili powder

1 g seafood seasoning

salt and pepper to taste

Toppings

1 (10 ounce) package tortillas

60g ripe tomatoes, seeded and diced

1 bunch cilantro, chopped

1 small head cabbage, cored and shredded

10 g limes, cut in wedges

How To:

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 an outdoor grill for 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. 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.

Enjoy and Lick That Plate!