I know it's spring when...

the urge overwhelms me to grill almost everything I eat outside.
I am a fan of the corn tortilla.
I am a fan of too much lime.
I am fan of edible art.
Did I mention that I love tacos?


Here's an incredibly easy way I make my favorite grilled fish tacos.
First I make the marinade:

• 1/4 cup extra virgin olive oil
• 1 teaspoon kosher salt
  
• 2 teaspoons lime zest
• 1 1/2 teaspoons agave nectar
  
• 2 cloves garlic, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• juice of 2 freshly squeezed limes
  
• 1/2 teaspoon ground black pepper
• 1 teaspoon hot pepper sauce, or to taste
• 1 pound of firm fleshed, white fish left whole for easy grilling

Whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, salt, black pepper, and hot sauce in a bowl until blended. Place the fish in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.

Then I make the dressing.

• 1 (8 ounce) container light sour cream
• 1/2 cup adobo sauce from chipotle peppers
• 2 tablespoons fresh lime juice
• 2 teaspoons lime zest
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• salt and pepper to taste

Combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.



Now it's time to make the slaw....other than the fish itself, this is my favorite part!

• 4 cups thinly sliced red cabbage(You can use all green or all red cabbage.)
• 4 green onions, thinly sliced
• 1 cup chopped cilantro (or more)
• 1 cup grated carrot
  
• 6 T fresh lime juice (more or less to taste)
• extra virgin olive oil
• salt and pepper to taste

Mix these ingredients together, tasting as you go. some people like more cilantro, some don't like it at all. You could always substitute flat leaf parsley if you're one of the latter.
I usually make this right before I throw the fish on to grill, that way it stays crunchy.

Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat. Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
Let me just say, there are few things more invigorating than the smell of over a fire...
I took this next picture of my dogs coming out to see what all the commotion was about:
They were excited when I shared.
Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; top with sliced avocado and drizzle with dressing. Garnish with lime wedges.