Give love a chance...

I love Mexican food. It combines many of my favorite things: tomatoes, avocado, lime, cilantro. Combined they smell like sunshine and good times. When ever we are in the United States we always search out the best Mexican restaurant in town. In the States things taste more authentic because chances are the restaurant is owned and operated by Mexicans...perfect.  Of course I loved the food in Mexico once we left our resort, but always a risky undertaking for Canadian tummies.

Even with my deep love of Mexican food the first time I heard of fish tacos I was not at all tempted to try. Sounded pretty gross to me. Of course when I finally gave them a go...loved them. How could I not? They are now a staple on many non-Mexican restaurant menus for good reason. I decided it was time to try these at home, actually my husband did while I helped. Adapted from All Recipes here.

Marinade
1/4 cup extra virgin olive oil
2 tablespoons distilled white vinegar
2 tablespoons fresh lime juice
2 teaspoons lime zest
1  teaspoon honey
2 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1 teaspoon hot pepper sauce, or to taste
1 pound white fish fillets, cut into chunks

Dressing
1/2 light sour cream
2 tablespoons fresh lime juice
1 tablespoon chipotle pepper sauce
2 teaspoons lime zest
1/4 teaspoon cumin
1/4 teaspoon chili powder
salt and pepper to taste

Directions

1. To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
2. To make the dressing, combine the sour cream and chipotle pepper sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
3. Preheat an outdoor grill for high heat and lightly oil grate.
4. Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes. (I found this easier to do on skewers)

We loaded a whole wheat tortilla shell with tomatoes, avocado, cabbage, cilantro, the grilled fish then drizzled with the dressing. Oh my...I was in heaven. My stomach is rumbling just writing about these! Serve with some fresh salsa and some low sodium tortilla chips and you've got dinner.

It looks like a whole lot of ingredients, but most are spices you probably already have around. You can buy chipotle pepper sauce at Superstore and other grocery stores. It also makes a great dip for yam fries when mixed with a little low fat mayo and sour cream.We used the last of our ling cod out of the freezer, quite sad to see that gone. This recipe makes a great change from the boring (and fatty) ground beef taco with the salt laden taco seasoning pack. It is also perfect for this amazing weather. Get grilling amigos!