Celebrate Taco Tuesday with Baja Grilled Fish Tacos

Taco Tuesday with Anita Dukeman

We’re celebrating Cinco de Mayo (and Taco Tuesday) with Baja Grilled Fish Tacos in our CI Kitchen with guest chef, Anita Dukeman.

Follow Anita on facebook for details on all of her upcoming teen cooking classes at the Arthur Public Library.

Baja Grilled Fish Tacos

For the Fish Marinade:

1 pound tilapia fillets or white fish of choice, cut into chunks

1/4 cup extra virgin olive oil

2 Tablespoons rice 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™ brand

1/2 teaspoon ground black pepper

1 teaspoon hot pepper sauce, or to taste

For the Chipotle Cream Sauce:

1 (8 ounce) container sour cream or plain Greek yogurt ½ to 1 adobo pepper from canned adobo pepper with chipotle sauce, chopped 2 Tablespoons fresh lime juice 2 teaspoons lime zest (optional but so good) 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 teaspoon seafood seasoning (Old Bay) salt and pepper to taste

For the Cabbage Slaw:

5 cups shredded red cabbage (about 1 head of cabbage) 3 Tablespoons minced red onion 1/2 cup fresh chopped cilantro 1 (10 ounce) package corn or flour tortillas 3 ripe tomatoes, seeded and diced 2 limes, cut in wedges 2 avocado, diced (optional)

Directions For 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 fish in a shallow dish. POUR marinade over the fish. COVER and REFRIGERATE 6 to 8 hours.

For the Chipotle Sauce: To make the dressing, COMBINE the sour cream or Greek yogurt and adobo sauce in a bowl. STIR in the lime juice, lime zest, cumin, chili powder, seafood seasoning. ADD salt and pepper to taste. COVER and REFRIGERATE until needed.

For Cabbage Slaw: COMBINE the cabbage, red onion, and cilantro in a medium bowl. ADD just enough Chipotle Sauce to coat. SET ASIDE.

Grilling the Fish: REMOVE fish from marinade. DRAIN off any excess marinade and DISCARD marinade.

GRILL fish until easily flaked with a fork, turning once, about 7-9 minutes (depending on thickness)

SERVE the Grilled Fish on a softened corn or flour tortilla topped with Cabbage Slaw, Chipotle Sauce, tomatoes or salsa of choice, avocado, and a squeeze of lime.

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