Grilled Fish Tacos
 
Ingredients
  • ¼ cup extra virgin olive oil
  • 2 tablespoons distilled white vinegar
  • 4 tablespoons lime juice, divided
  • 4 teaspoons lime zest, divided
  • 1½ teaspoons honey
  • 2 cloves garlic, minced
  • ¾ teaspoon cumin, divided
  • ¾ teaspoon chili powder, divided
  • 1½ teaspoons Old Bay seafood seasoning, divided
  • ½ teaspoon ground black pepper
  • 1 teaspoon hot pepper sauce, or to taste
  • 1 pound snapper, grouper, cod or tilapia fillets, cut into chunks
  • 8 ounces sour cream
  • ½ teaspoon salt
  • 1 (10-ounce) package tortillas
  • 1 bunch cilantro, chopped
  • 1 small head cabbage, cored and shredded
  • 2 limes, cut into wedges
Instructions
  1. Whisk together the olive oil, vinegar, 2 tablespoons of the lime juice, 2 teaspoons of the lime zest, honey, garlic, ½ teaspoon of the cumin, ½ teaspoon of the chili powder, 1 teaspoon of the Old Bay seafood seasoning, black pepper and hot sauce in a bowl until blended. Place the fish in a shallow dish, and pour the marinade over the fish. Cover and refrigerate 6 to 8 hours.
  2. Combine the sour cream and salt as well as the remaining lime juice, lime zest, cumin, chili powder and Old Bay seafood seasoning. Cover and refrigerate until ready to serve.
  3. Preheat the grill for high heat and lightly oil grate. Set grate 4 inches from the heat. Remove fish from marinade, drain off any excess and discard the marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
  4. Evenly place the fish in the center of tortillas with cilantro and cabbage; drizzle with the dressing. Roll up tortillas around fillings and garnish with lime wedges.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/a-season-for-seafood/