Fish Tacos!

Given how often I eat tacos, I figured it was about time I shared one of my favorite recipes for fish taco's. There are lots of ways to modify this recipe, we seem to make it slightly different every time, so feel free to experiment and let us know what works, and what doesn't! Enjoy!

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 (Mahi-mahi works great as well) 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 to taste
•  
• Toppings
• 1 (10 ounce) package tortillas
• 3 ripe tomatoes, seeded and diced
• 1 red onion, diced 
• 1 avocado, cubed 
• 1 bunch cilantro, chopped
• 1 small head lettuce, cored and shredded
• 2 limes, cut in wedges

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 fish in a shallow dish, and submerge in marinade. Cover, and refrigerate 6 to 8 hours.
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 F (175 degrees C). 
4. Remove fish from marinade, drain off any excess and discard marinade. Bake fish in preheated oven until it easily flakes with a fork, 9 to 11 minutes.
5. Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and lettuce; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

*modified from a recipe by mabcat on allrecipes.com