Fish Tacos with Chipotle-Lime Dressing



Today’s recipe comes at us from CrossFit King of Prussia‘s very own Melanie A. These Fish Tacos are a way to spice up a common fish: tilapia. Mel says, “Very fresh and flavorful. Definitely going to be a regular in our rotation.” For those uninitiated in the kitchen, don’t be intimidated by the list of ingredients! If you don’t already have these spices and condiments, consider them investments. When people start complaining about lack of variety in their newfound Paleo/Primal diet, spices are your way to change the taste of meat and veggies instantly. Ok, let’s get cookin’!

Fish Tacos with Chipotle-Lime Dressing 

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 fillets, cut into small chunks (I used 2 filets)


Dressing

1/2 cup adobo sauce from chipotle peppers (I did have this so I used cayenne pepper)

1/4 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

oil and vinegar to make a dressing out of the above (original recipe called for using sour cream but if you are going no dairy, just making a salad dressing with these spices worked just as well)


Toppings

Large lettuce leaves for your wrap

fresh salsa

Cabbage slaw- large handful of cilantro (chopped), 1/4 head cabbage (shredded), 1/2 red pepper (chopped), handful of radishes(chopped)

Avocado


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 (I only marinated for about 30 minutes). 
2.To make the dressing, combine the oil and vinegar 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. In large frying pan, drain off the marinade and cook fish until done (maybe 5 minutes for the tilapia since they are such small chunks)
4.When done cooking, drain in a collandar to remove any excessive marinade or liquid.
5.Assemble tacos by placing fish pieces in the center of lettuce bowl or taco with desired amounts of cabbage slaw, avocado and salsa; drizzle with dressing. 


tilapia and marinade

cabbage slaw ready to go
fresh and zesty tilapia fish tacos

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