Grilled Fish Tacos

Fun, Simple, complicated or easy up to you...

I grab from both recipes below not bad on their own either. I mostly prefer grilled and often I crave that batter and this is a dam fine beer batter recipe. If you prefer a lighter batter coating like panko or tempura this is not for you.

I use Mahi Mahi steaks at least 1" thick or so and flake when making the tacos to keep the meat warm and moist while dining. 2 decent sized steaks will run about 1 lb which is plenty for the 3 of us while Hunter is 7 as he gets older I'll have to double the fish which I have from time to time and it's still simple.   I cut the ingredients for the dressing and sauce in half and there is plenty left over dressing for other things.  

Prep the marinade (pasted below) and throw both fish and marinade in a zip lock type bag and refrigerate for at least 5 hours I've left it up to 8 hours with no ill effect. My thoughts are there is not enough lime to cook the fish while marinating.

My preference is to grill on the Weber, less after odor from grilling fish on the grill pan inside.

We like both sauces so I've included them for ease. I have a ceramic coated steel grill sheet with holes in it that I use for grilling things like fish on the Weber. We prefer corn tortillas but you can use flour. Some thinly sliced red cabbage, sliced limes for lime juice and its a great light dinner that's full of great fresh ingredients.

grilled-fish-tacos-with-chipotle-lime-dressing/

baja-style-fish-tacos-recipe

• Marinade from #1
• 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 chunks
  
  
  • Dressing
  • 1 (8 ounce) container light sour cream
  • 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
  • 1/2 teaspoon seafood seasoning, such as Old Bay™
  • salt and pepper to taste
    
    
    Cream Sauce:
    
    1/3 cup mayonnaise
    2/3 cup Mexican crema** or sour cream
    1 teaspoon grated lemon zest
    2 tablespoons fresh lemon juice
    2 tablespoons water
    Salt and freshly ground black pepper