INGREDIENTS
Dressing
5 limes
1 (8oz.) container sour cream
1/2 adobo sauce from chipotle peppers
1/2 tsp. Old Bay Seasoning
1/4 tsp. chili powder
1/4 tsp. cumin
Fish
1 TBSP. olive oil
1 lb. mahi
1/4 tsp. each salt and pepper
12 flour tortillas
3 cups cabbage
2 ripe tomatoes seeded and diced
1/2 cup chopped fresh cilantro
DIRECTIONS
Zest 3 limes, then juice 1 of them.
Stir together sour cream and adobo sauce in a bowl.
Stir in 2 TBSP. lime juice, 2 TBSP. zest, Old Bay, chili powder and cumin.
Cover and chill until ready to grill.
Preheat grill to high heat; oil grate.
Brush oil on both sides of fish; sprinkle with salt and pepper.
Arrange fish on grate, turning once, until fish flakes, 3 to 4 minutes per side.
Fish can also be baked in oven; preheat to 450 degrees, bake 9 to 22 minutes total.
Grill tortillas about 15 minutes per side.
Top with the veggies.
Drizzle with the dressing.
Garnish with wedges cut from remaining 2 limes.
Serves 6.
