Fish Tacos

Ingredients

• 1 pound of fish fillets
• 1 package of flour tortillas, small-medium size

For the Fish Marinade

• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon Old Bay seasoning
• 1/2 teaspoon black pepper
• Tabasco sauce, to taste

For the Taco Sauce

• 1 cup fat-free sour cream
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon Old Bay seasoning
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 tablespoon honey
• 1-2 teaspoons pureed chipotle in adobo

The Toppings

• Salsa
• Fresh cilantro, chopped coarsely
• iceberg lettuce, shredded
• 1/2 medium red onion, chopped
• 1 avocado, sliced and tossed in fresh lime juice

Directions

The flavors of both the marinade and the taco sauce develop as they sit. You'll want to make them at least an hour before you make the tacos. First, make the marinade. Mix all of the ingredients together in a small bowl, tasting to be sure you have the level of flavor you want. Set aside.

To make the taco sauce, mix all the ingredients together in a small bowl, tasting for flavors. Set aside. Tip: In my area, the only chipotle in adobo sauce I can find is in a can. The chipotle peppers are whole, so I always puree the peppers and sauce together and then portion the pepper puree into separate zip closure bags for the freezer.

Pour the marinade over the fish and marinate for about 15 minutes. Heat a grill pan or your gas grill and cook the fish about 15 minutes, until it flakes and is cooked through.

Heat the tortillas. Stack them on a small plate covered with a damp paper towel. A minute or two in the microwave heats the tortillas and keeps them moist. Assemble your tacos. First, spread a layer of the taco sauce over a tortilla. Top with the fish and selected toppings. Add more sauce, if desired. I like to serve my tacos with black beans and rice.