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Celebrate summer with chile lime tacos | On Food

By LISA KATSMAN
Mercer Island Reporter Columnist
June 4, 2013 · 11:52 AM
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Chile lime fish or shrimp tacos are a great summer favorite. / Contributed Photo

It feels like the sun might stick around for a while this time, giving us the feeling that summer is actually going to show up.

When the temperatures start to rise, it’s also time to test out some new, fresh and fun recipes. Check out this summer favorite.

Chile lime fish or shrimp tacos

1 ½ pounds fresh or frozen (thawed) shrimp or firm white fish

1 (12 ounce) bottle chili lime marinade

Cooking oil for grill

1 (8 ounce) container sour cream

1 chipotle pepper in adobo sauce, finely chopped

1 tablespoon adobo sauce

12 corn tortillas

½ cup fresh chopped onion

1 cup guacamole

1 lime for garnish

Marinate shrimp or fish in marinade for at least five minutes, but no more than 30 minutes.

Preheat a grill or grill pan over medium heat. Brush the grill with a paper towel that has been soaked in cooking oil. Remove the shrimp/fish from the marinade and place on hot oiled grill. Grill until cooked through a few minutes on each side. (Shrimp will turn pink when cooked; fish will be flaky when cooked.) Mix the sour cream with chipotle pepper and adobo sauce in a bowl and set aside. Wrap the tortillas in a damp towel. Place on a plate and microwave for 45 seconds. Build each taco with shrimp/fish, cabbage, onion and guacamole, and top with chipotle sour cream. Garnish with lime wedges.

 

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