Grilled Fish Tacos with Rubios Sauce
Adapted from allrecipes.com and epicurious.com
Makes 8 tacos

Ingredients

For the marinade:

• 2 tbsp distilled white vinegar
• 2 tbsp fresh lime juice
• 2 tsp lime zest
• 1 1/2 tsp honey
• 2 cloves garlic, minced
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1 tsp Old Bay seasoning (or seafood seasoning)
• 1/2 tsp ground black pepper
• 1 tsp hot pepper sauce
• 1/4 cup extra virgin olive oil
• 1 lb. white fish (pollack, tilapia, halibut), cut into chunks

For the Rubios Sauce:

• 1/2 cup plain yogurt
• 1/2 cup mayonnaise
• 1/2 tsp cumin
• 1/2 tsp chopped fresh dill
• 1/4 tsp cayenne
• Juice of 1 lime
• salt to taste

For the garnishes:

• 3 small Roma tomatoes, chopped
• 2 cups cabbage, thinly sliced
• 1/2 small red onion, thinly sliced
• 1/2 cup cilantro, chopped
• Lime wedges, optional

Directions

1. To make the marinade, combine the vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Whisk in the olive oil. Place the fish in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate for 3 to 6 hours.

2. To make the Rubios sauce, whisk the ingredients together in a bowl. Cover and refrigerate. Can be made two days ahead.

3. Grill fish pieces until easily flaked with a fork, about 2-3 minutes each side.

4. Assemble tacos by placing fish pieces in the center of tortillas with the tomatoes, cabbage, red onion, cilantro, and Rubios sauce. Squeeze with lime if desired.