Sultry summer days call for light and refreshing meals. I recently made fish tacos for the first time and my family loves them! They are nutritious, flavorful and light enough for hot summer evenings.
Fish Tacos with Cilantro-Lime Dressing
Marinade for Fish:
1/4 c. olive oil
2 tbsp. white wine vinegar
2 tbsp. lime juice
1 1/2 tsp. honey
2 cloves garlic, minced
1/2 tsp. cumin
1/2 tsp. chili powder
1 tsp. seafood seasoning (Old Bay, for example)
1/2 tsp. ground black pepper
1 tsp. hot pepper sauce (Tabasco, for example)
Cilantro-Lime Dressing:
1 c. mayonnaise
2 tbsp. lime juice
1 tbsp. fresh cilantro, chopped
1/4 tsp. cumin
1/4 tsp. chili powder
1/4 tsp. ground black pepper
Other Ingredients:
1 pound fish fillets, cut into chunks (tilapia is suggested)
6 flour tortilla wraps
3 tomatoes, diced
1 head of lettuce, shredded
2 green onions, chopped
1. Whisk together marinade ingredients in a bowl until well blended. Place fish in a gallon size plastic bag and pour marinade over fish. Seal bag, making sure to seal out any extra air. Gently massage marinade into fish and then refrigerate for several hours. (At least 6 hours is suggested.)
2. Stir together dressing ingredients until well blended. Refrigerate until needed.
3. Remove fish from marinade, letting excess marinade drain off fish. Discard the marinade. Cook fish with desired method. You can grill the fish, bake it or fry it in a small amount of oil. Cook until fish is easily flaked with a fork. Don't overcook!
4. Assemble your tacos. Place fish in the center of each tortilla wrap. Add lettuce, tomatoes, green onions and any other toppings you may like. Drizzle with cilantro-lime dressing. Fold and enjoy!!
