Reel in a din­ner win­ner with these seafood recipes.

Allrecipes - - Contents - ar­magazine.com/fish-tacos-lime-dress­ing PER 2-TACO SERV­ING: 368 CAL; 12.7g FAT (4.8g SAT); 21.6g PRO; 44g CARB; 5.9g FIBER; 782mg SODIUM; 5.6g SUG­ARS


HANDS-ON 30 min TO­TAL 45 min

SERVES 6 SUB­MIT­TED BY mary dohrmann For Dress­ing

5 limes

1 (8-ounce) con­tainer

light sour cream

½ cup adobo sauce from chipo­tle pep­pers (If you pre­fer less heat—and this recipe has se­ri­ous heat—re­duce to ¼ cup.) ½ tea­spoon Old Bay Sea­son­ing ¼ tea­spoon chili pow­der ¼ tea­spoon cumin

For Fish

1 ta­ble­spoon olive oil

1 pound hal­ibut or other firm

white fish steaks or fil­lets ¼ tea­spoon salt

¼ tea­spoon black pep­per 12 (6-inch) flour tor­tillas 3 cups shred­ded cab­bage 2 ripe toma­toes, seeded and

diced (about 1½ cups) ½ cup chopped fresh cilantro

Make Dress­ing

1. Zest 3 limes, then juice 1 of them. Stir to­gether sour cream and adobo sauce in a bowl. Stir in 2 ta­ble­spoons lime juice, 2 tea­spoons zest, Old Bay, chili pow­der, and cumin. Cover and chill un­til ready to grill. Pre­pare Fish

2. Pre­heat an out­door grill to high heat (450°F to 650°F) and lightly oil grate.

Brush oil on both sides of fish, then sprin­kle with salt and pep­per. Ar­range fish on

grate and grill, turn­ing once, un­til it flakes eas­ily with a fork, 3 to 4 min­utes per side. Cut into 12 pieces. (To bake, pre­heat oven to 450°F. Ar­range fish in a greased baking dish; bake un­til it flakes with a fork, 9 to 11 min­utes to­tal.)

3. Grill tor­tillas about 15 sec­onds per side. Ar­range fish in cen­ter of tor­tillas; top with cab­bage, toma­toes, and cilantro. Driz­zle with dress­ing. Gar­nish with wedges cut from re­main­ing 2 limes.

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