Chipotle-Lime Fish Tacos

1 pound white fish fillets (such as halibut or Mahi Mahi), skinless
1/4 cup OLIVE & VINE Persian Lime EVOO
1/4 cup OLIVE & VINE Smoky Chipotle Pepper EVOO
1/2 cup orange juice, divided
1/2 teaspoon sea salt
1/2 teaspoon black pepper

For tacos:
8 corn tortillas
Shredded purple cabbage
Thinly sliced onion
Chopped fresh cilantro
Sour cream

Preheat grill or broiler.

Place fish in a shallow baking dish.  Whisk together oils, half of the juice, salt, and pepper.  Pour over fish and turn to coat.  Let sit at room temperature 20 minutes, turning once.

Place fish directly on grill or under broiler.  Cook until fish flakes easily, about 8 minutes, turning once. Let cool 5 minutes.  Flake fish, toss with remaining juice and set aside.

To assemble the tacos: place a corn tortilla on each serving plate.  Top with cabbage, onion, cilantro, flaked fish.  and sour cream.  

Makes 8 tacos.