Oven Baked Fish Tacos with Chipotle Lime Dressing from Hannah Wurzel

 

From Hannah Wurzel

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients (serves 6):

Fish:
- 1 pound tilapia filets (or other similar fish like Mahi Mahi), cut into chunks

Marinade for fish:

- 1/4 cup EVOO

- 2 tablespoons distilled white vinegar

- 2 tablespoons fresh lime juice

- 2 teaspoons lime zest

- 1 and 1/2 teaspoons honey

- 2 cloves garlic, minced

- 1/2 teaspoon cumin

- 1/2 teaspoon chili powder

- 1/2 teaspoon ground black pepper

- 1 teaspoon hot pepper sauce

Dressing (to put on finished tacos):

- 8 ounces light sour cream (greek yogurt works well too!)

- 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

- salt and pepper to taste

Toppings:

- 1 package tortillas

- 3 ripe tomatoes, seeded and diced

- 1 bunch cilantro, chopped 

- 1 small head cabbage, cored and shredded

- some lime wedges for people to squeeze on top

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 for a bit - longer the better.
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 oven to 350 degrees. Bake fish in preheated oven until it easily flakes with a fork, 9 to 11 minutes. 
4. 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.