BBQ Grilled Fish Tacos with Chipotle Lime Dressing

By polloazul

Ingredients

• Fish
• Use a fresh meaty type of fish such as rockling or barramundi if available
• Measurement – 1 large fish fillet = 2 people OR 250g per person
• Fish Marinade
• 1/4 cup olive oil
• 2 Tbl white wine vinegar
• 2 Tbl fresh lime juice
• 1/2 tsp cumin
• Zest of 2 limes
• 1 1/2 tsp honey
• 2 cloves minced garlic
• 1 fresh red chilli chopped
• 1 pinch black pepper
• Chipotle Lime Dressing
• 1 cup light sour cream
• 1/4 cup adobo sauce (from chipotle peppers)
• 2 Tbl fresh lime juice
• Zest of 2 limes
• 1/4 tsp cumin
• 1/4 tsp chilli powder
• BBQ Corn
• 1 corn cob
• Butter for coating
• 1/2 tsp cumin
• 1/2 tsp dried corriander (cilantro)
• Topping
• Corn tortillas
• 1/4 sliced red cabbage
• Fresh corriander (cilantro)

Details

Adapted from mysquarefryingpan.com

Preparation

Step 1

Mix all ingredients for fish marinade in a bowl, add fresh fish – cover and set aside in the fridge for a minimum 1 hour – overnight is even better.
Slice red cabbage and corriander – set aside
BBQ corn cobs as per Elote recipe here (with or without cheese as per personal choice)
Cut corn off the cob with a sharp knife in one downward movement – place in a bowl and set aside
Mix all ingredients for chipotle lime sauce – however add the adobe sauce last to taste as its rather spicy.
Put fresh tortillas on the BBQ grill and crisp slightly. (Do not walk away! 30 seconds – 1 Min per side only) Wrap to keep warm in a clean tea towel.
Turn BBQ on hight heat and place fish fillets on the grill. The honey may burn after a while so grill one side then other and when cooked remove from the grill. Approximately 10 minutes
Break up fish fillets once off the BBQ then serve with tortillas and salad to assemble