1 3/4 pound firm fleshed fish
1/3 cup lime juice
3 tablespoons tequila
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
1/2 teaspoon seafood seasoning, such as Old Bay salt and pepper to taste
3 cups green cabbage, shredded
3 cups red cabbage, shredded
1 cup cilantro leaves, (firmly packed and minced)
1/2 cup lime juice
1 tablespoon oil, (preferably canola)
1/2 teaspoon cumin seeds
1 teaspoon sugar salt and pepper to taste
Rinse fish, pat dry and place in a zip lock baggie with lime juice and tequila. Turn to coat. Refrigerate for 15 minutes or up to 4 hours, turning occasionally. To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed. Prepare Cilantro Slaw by combining all ingredients in a medium bowl. Refrigerate for up to 4 hours. Remove fish from marinade. Grill over medium-hot coals turning once until lightly browned and just opaque on inside (about 10 minutes). Cut fish into bite size pieces. Heat corn tortillas until soft. Place fish in tortillas and add cilantro slaw and dressing.
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