Grilled Fish Tacos with Chipotle-Lime Dressing

Omg! This marinade is SOOO good!!! The only change I made was due to what I had on hand; no hot pepper sauce, so I subbed crushed red pepper flakes and a little of Emeril's Southwest Seasoning. (The chipotle sour cream was a little tart for me- I think next time I would cut down on the lime juice, or maybe leave it out altogether, but that is just personal preference.) Thanks mabcat!! This definitely stays in rotation! :) p.s. After looking at a few recipes for fish tacos, I made just the corn salsa from 'Fiery Fish Tacos with Crunchy Corn Salsa', also on this site. It was FANTASTIC with this fish! You could even make the tilapia fillets with the corn salsa on the side (not as tacos) and that would be a wonderful entree.

This is really good...BUT!!! I would just like to add a word of caution. The first time I made this I accidently bought chipotle peppers in adobo sauce rather than just the adobo sauce. I picked out the peppers and followed the recipe as written and holy cow it was hot! Too hot and I love really spicy food. I ended up adding a lot more sour cream to calm it down. The 2nd time I made it I used the same sauce but strained out the seeds after picking out the pepper and it was perfect. NOT kid friendly due to the spice/heat, but will definitely make again & pass on the recipe to others! Thanks!

The marinade was great. I increased the cumin to 1 tsp, honey to 2 tsp, and lime juice to 3 tbsp. I cooked the fish in a pan instead of the grill, for convenience. Instead of making the dressing, I boiled the marinade down to a thick sauce and drizzled this over the tacos with baby greens, tomatoes, cilantro, and avocado. Very tasty!!

The marinade gets 5 stars... it's fantastic! Overall though, I gave this a 4 because the tilapia, in my opinion, is just too delicate of a fish to stand up to this recipe. Next time I'll use haddock fillets, or a similar fish sliced in thicker fillets.

I love fish tacos and have made them many times before, but wanted some ideas on a few variations so I went hunting. The marinade and sauce look very promising here and sound delicious, but I do have to question the need to cut up the fish PRIOR to grilling (I never have and never will)? Leaving it whole makes it MUCH easier for grilling, cuts out a little work and the marinade would still impart good flavor because fish is a meat which absorbs flavors very easily (and 9 minutes seems like a very long time to cook for cutting it into smaller pieces). There really is no need to cut it up prior. Leave it whole, grill it for the same amount of time and flake it into bite size chunks when assembling the tacos. They will be just as delicious and you will cut out a few steps making this an even easier recipe! :)

These are amazing. We have been looking for good fish taco's since moving from California, and this beats all the restaurants in town by far. The sauce is very hot though, and we reduced the chili powder & chipotle en adobo to our taste.

The only reason this got 4 stars instead of five is because the sauce isn't very good. It had a very strong lime taste that overwhelmed everything else.

Not bad.... I think I liked this more than my hubs did tho (but that's the norm in my house lol!). My hubs and I both LOVE fish tacos. I've tried many grilled and battered (i.e. fried) recipes on here, but none have been to our liking. This was by FAR the best of the bunch, but is in need of some minor tweaking to better suit our tastes. For one, the sauce is WAAAY too spicy (holy socks!) and heavy for such a delicate fish. It would be much better if it were considerably toned down and paired with a meatier fish - maybe halibut or marlin. Now, onto the positives. :) The marinade is simply fantastic! I could have eaten the fish on it's own, it was that good. The sauce was also good, but again, it was REALLY spicy. All I could taste was adobo which is a shame because the spices and lime didn't have a chance to shine thru. I recommend HALVING the adobo to start and adjust to your liking from there. NOTE: You need to cut your tilapia into chunks BEFORE grilling (if you don't, your filets will flake), but by doing so, it makes it nearly impossible to prevent from falling thru the grates of your grill. My husband found a simple solution. Reynolds Wrap sells a product made specifically for grilling. Alternatively, you can use a special grill pan if you have one. Topped with shredded coleslaw mix, fresh pico and Mexican-blend cheese. Spanish rice and tortilla chips were great no-fuss accompainments. Frozen margaritas helped cool our burning mouths ha! Thanks for sharing, mbcat! :-)

Loved the marinade. Didn't like the dressing. Had to bake in the oven because it's winter now but really enjoyed the flavor of the fish. I let it marinate overnight.

This was tasty. I marinated this overnite but wish the fish had more of the marinade flavor. I think next time I'll increase the spices up. I did cut back on the chipolte in the topping because I knew the amount in the recipe was too much for me.

Great! We never had tilapia before, but will definately have it again. It was a little delicate to handle, but the marinade made it so good! I may try another reviewer's suggestion to bake it next time. The dressing was great even though I didn't put in the adobo. I added some Franks extra hot sauce instead. Next time I will use the adobo since we like things very hot. The baby greens someone suggested instead of the cabbage sounds really good too. I can't wait to make these again, it's a great light meal!

Excellent recipe! These were easy to put together, and tasted great. I cut back a bit on the adobo sauce, but otherwise followed the recipe ingredients for the marinade and dressing exactly. I only marinated the fish for about 30 minutes - in 6-8 hours it would be ceviche. The sauce had a mild heat that was just a bit smoky, and the lime gave it a bright note. (Note: Don't make the dressing ahead of time, because after a few hours, it becomes "soured" and bitter - probably the combination of acid from the limes and the sour cream.) I served it on doubled warm corn tortillas, with a little chopped white onion, cabbage and cilantro on top. With pico de gallo and black beans, these made a lovely meal. Thanks for sharing!

My husband and I both really like this recipe and have made it a few times. We now make it with a simple flour/salt/pepper/seafood seasoning mix as breading, then fry it. (I know it's not as healthy but the breading is our favorite part of fish tacos!) I had a hard time finding the adobo sauce until I realized it was in a little can of chipotle peppers in the Mexican Foods section of the supermarket. I drain the adobo sauce off, then freeze the chipotle peppers in a freezer bag for later use in different recipes. Make sure to strain the seeds out of the adobo sauce unless you like it REALLY hot! As another reviewer suggested, an easy healthy modification is to replace the light sour cream with plain Greek yogurt. I always have some on hand anyway and tried it upon reading the review. Delicious - great idea!

Absolutely fabulous! I went ahead and baked the fish, since it was so delicate, but it turned out great. I have also just used store bought chipolte mayo (instead of the dressing recipe here), premade coleslaw mix, and pico de gallo from the produce section of the supermarket. That cuts some of the work down, especially if you are trying to make a quick weeknight dinner!

Delicious! I stayed as close to the recipe as possible, but did not have the adobo sauce (too expensive in my area). Added a little honey to the sauce, per the reviews. Garnished as written using tomatoes, cabbage, and lime (no cilantro). I recommend using the smaller tortillas and eating two small instead of one large. Yummy, 5 stars.

100 stars!! I have FOUND my fish taco recipe! I did use corn tortillas and could not use the adobo sauce because the rest of my family doesn't like spicy. Instead, I used a tsp of smoked paprika for the smoky flavor in the sauce. Fish tacos are my favorite food and now I can make GREAT ones at home! Next time, I think I'll try mahi-mahi. Wonderful recipe!!

This marinade is sooo good! My husband and his father are both fisherman, so we used monkfish, as it is what they had just cought, and it turned out fantastic! Now everytime we get a monkfish, we make fish tacos! I make two batches of the marinade, one for marinading the fish, and the other I use as a dressing for bagged coleslaw. We changed up the dressing a little too after trying another recipe on this site. I do half a cup of plain yogurt, half a cup of mayo, 1 lime juiced, minced jalapeno, 1tbs minced capers, half tsp each of oregono, cumin, dill weed, and cayenne pepper. This is definately a family favorite now, and blows away any fish tacos we've ever had at restaurants!

Very good. Like some of the others, I baked the fish. For the dressing I used a 7 oz container of plain greek yogurt, 1 tbl. of the Adobo sauce, (because of other reviews that said the dressing was way too hot, can't imagine what it tastes like with 1/2 cup) juice of half a lime (probably 1 Tbl) and the other ingredients same measurements. I served it with bagged coleslaw and sliced avocados. Next time I will try it with grouper. A keeper.

I used cod with the skin on since it was the same price as the tilapia and I knew it would hold together better on the grill. And rather than cubing it we just let it flake itself after taking it off the grill. I marinated it for 4 hours. As for the sauce, I took other people’s advice and started with only a tiny bit of the adobo sauce, adding to it gradually, especially since mine had been frozen so I wasn’t sure of its potency. I ended up splitting the sauce into two batches and only used about 1 tbs adobo in the mild batch and added a 2nd tbs into the other, and that was about a medium. I think next time I’ll cut the sour cream in half since I’m not a big fan of the sour taste. I used a make-your-own approach when serving so I used more toppings than listed: chopped cabbage, slices of jalapeño, slivers of tomatillo, halves of cherry tomatoes, chopped cilantro, slices of avocado, lime wedges, diced red onion and my own recipe for guacamole (I’ll probably post that later). Everyone raved about the fish by itself as well as the overall taco. It was a huge hit. I will definitely make these again, but it was pretty time, and labor, intensive so I have to keep that in mind. But still 5 stars.

This recipe is sooooo delicious. We were craving REAL fish tacos (southern Cali style!) and these hit the spot!!! I would have given it a five, except I have made a couple KEY alterations: 1) substitute sour cream with Fat Free Plain Greek yougurt - it's 0 fat, but is much creamier than low fat or fat free sour cream. Less calories and a LOT more protein. 2) Made my own corn tortillas - SO EASY, and SOOOOO worth it. Store bought corn tortillas cannot compare. Just buy Corn Masa in the Mexican food section of your grocery. Mix with water and throw on a iron skillet for a quick minute each side. These really make the meal. We love the maranade and the sauce though - we have this AT LEAST once a week and have impressed our friends - and even my personal trainer! (But the Greek Yogurt is key there!) Try it, you won't be disappointed!!!

Excellent marinade AND dressing. I make this dressing (using less adobo sauce, or chipotle powder to taste most times) and mix it INTO the cabbage with the cilantro as a sort of slaw. Many of us find it so delicious that I serve the slaw itself with Mexican meals! Next I am going to try the marinated fish alone with a cilantro chimichurri and rice!

5 Stars for the marinade but 3 for the dressing. I read the first 20 reviews before preparing. Made everything exactly per recipe so I could give a valid review. The fish was tasty and moist but the dressing was lacking flavor and sour. Not wanting to waste the sauce I added 2 teaspoons honey and upped all of the seasonings to taste. My husband couldn't quit commenting on how great everything was. The honey made all the difference!!

We love this recipe. However we just bake the fish for 350 for 15 min. in the marinade. Plus you can adjust the amount of adobo sauce to your liking (we typically use 1/4 cup). Thanks!!

My husband loved these and I liked them. The sauce was so spicy (and I didn't add the full 1/2 c. of adobo) and I thought it overtook the whole dish. That was all you could taste when you ate the tacos. Next time I will use this marinade but look for a different sauce. I will also add avocado to these!

Like others have said, the marinade is excellent. The sauce was incredibly hot, and I didn't even use a full 1/2 cup of the adobo sauce. I would use maybe 2 tablespoons next time. I used greek yogurt instead of sour cream.

Loved this. I omitted the chipotle because not everyone in our family is a fan. Also I fried the grilled marinated fish in corn tortillas for a crisp taco. The flavor was fantastic! Thanks for sharing!

Loved this! I followed the marinade recipe exactly, and it was delicious! I would love this on salmon. I adjusted the sour cream sauce a little; I eliminated the adobo sauce, added a little hot sauce, and a tsp of key lime honey. Instead of the suggested toppings, I used lettuce, cheese, homemade guacamole. I heated my nonstick grill pan, and I added the tilapia chunks. Making sure the pan was nice and hot ensured the fish cooked quickly and didn't fall apart. I used entirely fresh ingredients, and it made this the perfect recipe for an end of the summer dinner. I will definitely make this again.

A*M*A*Z*I*N*G fish tacos. I had a serious craving for fish tacos (definitely not the first thing I want when craving something,) and these more than delivered. I marinated in a large ziplock and then removed from the marinade and baked, covered at 450 F for 10 minutes rather than grill them (I'll try grilling come summer.) The only change I made was using chipotle chile powder in the marinade (so omitted hot sauce,) because I didn't have regular chile powder, and hot chile powder in the sauce (so skipped pepper and didn't think it needed salt, so skipped that, too). As per other reviewers, I only used just under 1/4 cup of liquid (just the liquid) from the chipotle peppers and I'm glad I did. Initially I thought had I ruined the sauce. But letting the flavours marry for six hours (as long as I let the fish marinate) "corrected" the taste and it turned out lovely. I think that is the secret to this sauce. You just can't make it right before serving the fish. It'll be too sour (from the lime) and adob-o-ish. These were spicy but in my subjective opinion, not crazy spicy. Maybe because I topped them with a fresh tomato/avocado salsa (3 large tomatoes diced, 2 avocados diced, 1/2 red onion finely chopped, 1 small red chile, seeded and minced, juice of 1 lime, 1 tbsp white wine vinegar, 1 small bunch cilantro chopped) mix and marinate for a few hours. Everything together = OM*G. Especially so with a lime margarita. :0) Thank you, thank you, Mabcat!

LOVE these. Thus far I have made this recipe with grouper, mahi mahi and cod (not a tilapia fan). The marinade I make as written. The dressing, I omit the chipotle (too spicy for the family) but if you love super spicy, go for it. I also soft fry corn tortillas to a bend, drain well, serve with cabbage, shredded carrots, tomatoes, avocados and the dressing. MY.KIDS.LOVE.THESE.

I really enjoyed this recipe! I followed the marinade according to directions, but only marinated an hour in the fridge then baked 20 min at 350 in the same covered baking dish I used for marinating--less dishes!!! For the sauce, I cut way back on the lime and on the adobo per others' reviews. I used the juice of two limes (no zest) and about 1/8 c. of adobo sauce from a can of chipotle peppers. It gave PLENTY of flavor. I love adobo sauce, but depending on my mood, you could eliminate it altogether and have a completely different dish, no less delicious, where the flavor focus is the marinated fish rather than the sauce. Regardless, a wonderful recipe no matter how you slice it!

These are better than the ones I've tried at various Mexican Restrauants. They are great!

I modified this quite a bit. I baked some frozen tortilla encrusted talapia and put it in skillet warmed tortillas. Made the sauce pretty much as is but left out the chili powder and old bay but used chipotle Tabasco sauce because I didn't have adobo. Filled the tacos with fish, cilantro, slaw, the sauce and a few capers. Good meal and very simple with little clean up. A mom's dream.

This recipe was delightful and a nice change of pace from beef tacos. We didn't have adobo sauce on hand, but we used chipolte Tabasco Sauce and it was fantastic! We also used Dover sole instead. Very flexible recipe; however, very time intensive.

Awesome! I made these last night, followed the recipe exactly (which I NEVER do). We loved it so much we're having it for dinner again tonight.

Let me start off by saying that the entire time I was eating this, I couldn't stop saying "oh my god this is sooo good!" It was amazing. We didn't deviate from the recipe much. Left out the adobo chipotle stuff because we didn't know what it was, and added a tablespoon or two of Cholula hot sauce instead. It had the perfect amount of spice. Also, we thought about substituting the lime for lemon juice (since that's what we had on hand), but I'm very glad we didn't because the lime flavor added a lot to the recipe! I did leave out the cilantro because I can't stand it. We only marinated for twenty minutes (instead of six hours, whew!) and it turned out perfectly! It was so good we even uploaded a picture of it, since this recipe definitely deserves a picture. =)

The fish and marinade were tasty. Well received! Even better as a leftover. However, as a fish taco connoisseur, I must say I was not blown away by the taste. Next time I make these, I will add more lime and more jalapeno and probably skip the Old Bay, as it didn't contribute much but saltiness.

The marinade was great. I'll definitely use it for fish tacos again. The chipotle-lime dressing was just okay. I felt like it was missing something to really take it up to the next level. Maybe a hint of sweetness.

I give you 10 stars! Just made this,its really fantastic!

Thank you!! So yummy, I will definitely make this again soon!

We use the marinade only from this recipe, not the sour cream sauce. The marinade was divine! We use local rock cod fish, it was phenom!!!

Excellent combo of spices and lime flavor! I substituted a bit of light mayo for a bit of the sour cream.

This is a fantastic recipe; my family loved it. I didn't have adobo sauce, so I used salsa and extra chipotle pepper flakes; also added extra honey to the dressing. Thanks for sharing!

Great, spicy dish! My husband and I loved the dressing and I had leftovers that I used in chili that I made....works great. Will definitely make again!!

Really good! I just baked my fish but I bet this would be even better if I had grilled it!

I made these for the first time, I have never made or ate fish tacos before...let me tell you....my husband LOVED them and the chipotle sauce and he eats seafood (and fish tacos) ALL the time... Hats off to mabcat!

These were absolutely delicious and amazing, like a tantalizing taste experience. The fish was so flavorful, and the sauce with it's zing...big thumbs up. for the sauce I used tabasco brand chipotle flavor and it was very good, definately will make this again.

So far, I have only partially made this recipe, but I absolutely loved it. I had the fish marinating (I used red snapper instead of tilapia) then during the day, some friends called and invited us to a BBQ...they already had a ton of food, so I decided to just bring the marinaded filets to toss on the grill and eat as-is. They were so flavorful after 6 hrs. of soaking! Can't wait to try the whole taco w/ the chipotle cream.

I SO wanted to love these fish tacos... but they were just ok. The lime and adobo just kind of overpowered everything. I followed the recipe exactly with the exception of reducing the amount of adobo sauce in the sour cream dressing. Oh, and I used plain yogurt in place of some of the sour cream (I wanted to save the rest of my sour cream for cheesecake!). These tacos were good, just not stellar. My daughter wouldn't eat them and my spousal equivalent agreed that they're not quite what we were looking for.

Amazing marinade! Everyone raved about the fish tacos! I can't wait to try some halibut with some jalepino's mixed in...yum!

I used Swai instead of Talipia. Same type of fish more economical and a little less delicate. I loved the marinade, didn't care for the sauce. The adobe overpowered the fish and marinade. I think a cucumber sauce similar to a tzatiki would be better then add some fresh jalapeno's for the heat

I didn't like the sauce. Maybe something was wrong with the adobo sauce I bought because with adding a 1/2 cup the sauce ended up being the consistency of peanut butter and dark. I wasn't crazy about the adobo flavor with fish. I tried adding a lot more sour cream, but it just wasn't helping.

These were delishious... The only change I made was to add a blackened seasoning to the fillets that I cut into strips before marinating...then baked in the oven at 425 or about 13-15 min. I used fresh pico for the topping. Labor intensive but worth it for the out of this world favors. Will make again.

Very tasty. Made it exactly like the recipe stated. The highest "stars" you can get at my house is a 4 and my company gave it a five! Thanks for sharing

Absolutely amazing! We love spice so the dressing was spot on for us. We did mix the cabbage and dressing together and it was perfect for us. We used cod for the fish, grilled whole and then "chunked" it. Thanks so much for sharing - this has definitely made our monthly menu rotation!

Sorry since everyone else seemed to love this but the marinade was incredibly bland!!! I marinated my tilapia for 24 hours and the fish had no flavor! Also, as per other reviewers the sauce is very hot...

This is the best recipe ever! Every time I make it they all wish they had more room in their tummies.

This was perfect as is! I was hesitant to use Old Bay, but it blended in and added to the flavor, it did not stand out on its own. This is my new go-to recipe for fish tacos.

Made this for my in-laws from San Diego. They said it was the best fish taco they've ever tasted. Definitely a keeper. Didn't have any Old Bay, so googled it and tried to throw together whatever I had similar.

These were fantastic! I used maple syrup instead of honey, cajun seasoning instead of old bay and a good dose of chipotle pepper alongside cayenne. I'm a little worried I won't be able to replicate cos I didn't really measure closely!

The whole family, which includes my man who doesn't really like fish, loved it! It's even been requested for dinner again tomorrow! I used Alaskan Pollock and added fresh onions to the marinade...mmm

The marinade was excellent and so was my grilled halibut. However, the sauce is another story. The flavor reminded me a bit of key lime pie filling gone horribly wrong. The lime zest is too much. Having said that, it did spark some ideas of my own and for that, I thank you. :o)

delicious. made this for dinner tonight. I had little kids so made it with no chili powder and just a splash of dried chipotle pepper.

This recipe is so yummy, healthy and light. I used northern pike fish. Don't forget to put out some sliced avocado too!

This is my first time ever having fish tacos. I loved the chipotle-lime dressing. I made the marinade and dressing in the morning so it had all day for flavors to blend. I followed everything to a tee, except I didn't have chipotle sauce, just canned peppers in sauce, so I just minced up the peppers for our taste, one pepper and a tablespoon of sauce was plenty of heat for us...no way could you put 1/2 cup of those in there. We did grill the fish on the gas grill and it was very good, the marinade adds wonderful flavoring. My son who has had fish tacos, said these were the best fish tacos he has ever eaten.

FINALLY!!! I found the grilled fish tacos of my dreams!!!! My 17 year old son, who is not easily impressed, said after one bite ", these are the best freakin' fish tacos!!!!" I will use this recipe a lot!! I used Cod instead of Tilapia, and they were terrific! thanks mabcat!!!

Fantastic! We love grilled fish tacos and these were as good as anything in a restaurant. I bake the fish in the oven rather than grilling. Warning: the adobo is very spicy! Start with less...taste and add to the sour cream to your preferred spice level. I used about a third of the recommended adobo (I guess we are spice wimps!).

Wow and wow. This is the best fish taco recipe ever!!!! I didn't have old bay so added taco seasoning instead. Also that sour cream sauce is worth the recipe alone. Will be adding this to my taco rotation.

4-star rating for the dressing! I followed exactly but used a few drops of hot sauce and a few drops of liquid smoke instead of using adobe/chipotle sauce. We cheated and baked our fish (did not use this marinade recipe), but topped with shredded red cabbage, shredded carrots, black bean and corn salsa, and the dressing! Very tasty!

I found this to be a decent recipe with a reasonable mix of flavors, even if it was a bit complicated to make with that long list of ingredients. There are, however, a few things I would do differently... (1) use far less Tabasco in the marinade, perhaps just a few drops. (It was too hot to taste the fish!) (2) Cut back the lime in the marinade, it was a bit overbearing. (3) The sour cream/adobo sauce definitely made the dish, but be aware that smoky adobo sauce can vary from medium to very hot so taste before you dump 1/2 cup of the stuff into your sour cream. Add enough to suit your personal taste. (4) I only marinated for 30 minutes. Fish absorbs flavors quickly and several hours would literally 'cook' the fish in the acid and we'd have ceviche!

Let me start by saying this marinade is perfect for the fish. I have made it a few times, with Wahoo and Mahi Mahi- both were fabulous. The only change I made was to use Chef Merito's Fajita Seasoning instead of the Old Bay. I used Tapatio for the hot sauce. I leave my fish fillets whole and grill them whole. Then it's easy to flake it apart and use it for the tacos as you need it. I usually marinade about 4-5 hrs. Now for the sauce, I can't believe it calls for 1/2 cup of adobo, that's insane. I made the sauce using about 1-1/2 tablespoons of the adobo and it was pretty spicy. It was tasty but I thought it made a better dip for my tortilla chips than on my tacos. The flavor of the chipotle overpowers everything and upsets the delicate balance of ingredients. We use my husband's recipe for white sauce -- 1/2 cup sour cream,1/2 cup Greek plain yogurt, 2 tablespoons lime juice, 3 cloves grated garlic and a handful of freshly chopped cilantro. Simple and light, it compliments the taco better in our opinions. I served the fish tacos with white sauce, homeade fresh salsa and shredded green cabbage on warmed corn tortillas with lime wedges. Thank you for the perfect fish marinade for the tacos!

A very tasty recipe. The chipotle-lime dressing made way too much, so I will cut it in half next time.

These are amazing and healthy! Our guests couldn't get enough. Thank you for this amazing recipe!

Okay, I just used the Chipotle-Lime Dressing recipe and I have to say, hands-down this is the best chipotle sauce for fish tacos I've ever had. I'm even disappointed when I order in a restaurant. I've not found anything to compare to it. Love it! My friends were over for dinner and raved about the dressing. If I could give this 6 stars I would. It's that wonderful!

These came out delicious!!! I loved the marinade... used Tilapia, and marinated it all day... grilled it on the gril on aluminum foil (which was a good idea because the Tilapia is so delicate it falls apart... My 4 star rating is because the recipe called for 1/2 c adobo sauce from chipoltes. What I bought was a can of Goya chipolte peppers in adobo sauce... thank goodness I tasted it first! I used about 1 tbsp of the sauce and it was plenty hot for me and my boyfriend... any more would have made it inedible I think! Otherwise, great recipe and I'll definitely make it again...

These were really good. I even got my non fish eating husband to agree! Tons of flavor and I added some sweet grilled corn to complete this delicious and fresh meal!

***** 5 Stars for the Marinade. The Toppings complement each other very well, again 5 Stars. The Sauce is what brings everything together. I got scared and graciously bowed reading the reviews. However, I have used chipotles and adobo sauce in marinates for skirt steaks that I use for fajitas. It gives great flavor and a little bit of heat to dishes. It is a very strong ingredient to use, and a little or a lot may vary with each individuals taste preference. I am going to try your sauce because everything else was spot on! I used tilapia, grouper, mahi, mahi (the fish so good they named it twice), cod, snapper, shrimp, and halibut to see what fish I liked better with your marinade. They were all good, and I thought the mahi mahi is an outstanding fish with or without the marinade. The tilapia absorbed the most flavors of your marinade into the fish among the fish I used, so the tilapia was my favorite choice for flavor from your marinade. The shrimp I used also absorbed a great amount of flavor from your marinade. The Sauce I used was the following ingredients: ½ cup plain yogurt -½ cup Mayonnaise- 1 lime -juice squeezed- 1 Jalapeno pepper minced (deseeded) -1 teaspoon minced Capers -½ teaspoon dried Oregano- ½ teaspoon ground Cumin – 1 teaspoon dried Dill Weed- ¾ teaspoon ground Cayenne Pepper Mix all the ingredients together and use for a fish taco sauce.

YUM! I have been trying out fish taco recipes on the hunt for the perfect non-fried fish tacos for a while now and this is it! The marinade is amazing! I used to get fish tacos at Z-Tejas and they had a hint of sweetness to them which I loved. These have that same hint of sweetness. I inadvertently bought catfish instead of tilapia, but it worked great. I marinated for 3 hours because that's all the time I had. It was too cold to grill, so I baked them in the marinade at 350 for 20 minutes. The white sauce: I omitted the adobo altogether because I am not a fan. I used 1 Tbsp. Lime juice and a little tequila. I also added a little garlic powder. I served the tacos with shredded cabbage, sliced avocado and fresh salsa. It was a HUGE hit!

I only changed 2 things: I used cod as my fish and exchanged the sour cream for Greek yogurt. Delicious and extremely low fat and healthy! I will try this with shrimp next time. The marinade just "spoke" to me and said shrimp would be divine!

I have not tasted these tacos, but the process reads as an extremely complicated ritual for such a down to earth stuff. No wonder the time to readiness is calculated at over six (6) hours!!! :-)

this was really tasty and easy to make. i don't own a grill but i do have a griddle pan so i used that instead to cook the fish. so good!

This was excellent! After having fish tacos at a restaurant I looked for a long time until I found the right recipe and this was it!

amazing! for the dressing - i used 2 whole limes & zest and put in the food processor bx my chipotles were a bit chunky. i also used more chipotles than called for and it was hot! but it was great! i used regular sour cream instead of light, i think next time i will just use plain yogurt. i don't like tilapia so i used cod. i don't think one lb of fish cuts it for more than 2 people so i bought a bit more...next time, i'll buy even more as we barely had enough. i bought already cut up slaw mix and mixed my dressing into it...i made my own salsa with the cilantro, tomatoes, jalapeno, onion and lime juice. i used small flour tortillas and we had 3 each. there were no complaints! thanks so much for sharing this recipe! this is a keeper!

This is a great marinade for other 'wild caught' fish.

The marinade for this recipe is excellent. I would rate that at five stars. I have used it multiple times on several different types of fish. I have used it for fish tacos, but also just for plain old fish. The dressing, however, turned out terrible the one time I made it. I did not serve it and definitely will not repeat. Thanks for the great marinade recipe, though!!!

Fresh and tasty, especially if you like spicy foods!

Making this again. My family LOVED it. Used yogurt instead of sour cream for the sauce. Also didn't have any adobo, but it stilled turned out yummy. My son made fresh pico de gallo with cherry tomatoes from our garden. Yum!!

Delicious marinade for the fish. We grilled/smoked the fish. I did make one substitution because of what i had on hand ... used Ranch dressing in place of sour cream, which tasted great.

These are fine. Not sure if they are worth the extra work and ingredients.

SERIOUSLY - the best GRILLED fish tacos ive ever had!!! obviously, everything is better fried, but this recipe is GREAT!! i Taste tested a little piece of fish prior to assembling tacos and told hubby WOW THESE ARE AMAZING and he goes "are you sure you wanna talk up these tacos and set a high standard??" and then he tried them and he was blown away too. GREAT GREAT recipe!! Only fish taco recipe I'll use. Glad I read reviews - only used 1/4 chipotle adobo sauce (not the chipotles) as that was spicy enough and didn't add full lime in either marinade or sauce. i cant thank you enough for this amazing recipe. first attempt at fish tacos - and it was a homerun! No need to search for another. PS - i used frozen swai from sams club, and that worked out perfectly!!

Great except id substitute a wild mahi mahi or similar fish. Tilapia is a tasteless farm raised fish full of chemicals from the extensive farm raising that occurs. Virtually no nutritional value

My first time doing a review because this is our family's favorite! And I have super-picky kids... I make the marinade exactly as is in the recipe. Thank you!

I loved both the marinade and the sauce... but not together. I followed the marinade recipe very closely only subbing white balsamic for distilled vinegar. I marinaded flounder fillets for about 12 hours and grilled using tin foil on the outdoor gas grill. AMAZING...would enjoy the fish plain served over rice as well. For the sauce, I only used 1/4 C adobo sauce and it was still very spicy and bold. When I used the sauce on the tacos, the over powered everything else and it was all I could taste - which isn't what I wanted to with good fish fillets! The next day, however, I used the sauce with leftovers (frozen fish stick tacos) and enjoyed it very much as I didn't want to taste the fish sticks as much.

These are some of the best fish tacos Ive ever ate and the entire family loved them too!!!! Thanks I will be sure to pass this one on...

This was a spectacular recipe! We chopped the fish and marinated it, then baked it in a foil-lined glass pan and covered with foil as well. That marinade is by far the most amazing one I've ever had with fish. It would be great on shrimp or mahi mahi too! We didn't try the dressing, but I will definitely do so next time.

Use this recipe for the dressing

Loved this. I omitted the lime juice and lime zest since I didn't have any handy and substituted cajun seasoning for Old Bay and freshly caught crappie for the tilapia. I also baked the fish as suggested. Can serve with remoulade or a creamy chipotle sauce.

This is one of my favorite recipes. Lots of ingredients, but if you plan well, it all goes quick. Wonderful flavors!!

As others have stated the marinade is great. For the sauce I mixed 1/8 cup to 8 ounces of sour cream with lime juice and spices according to the recipe. I use the sauce to create a slaw to top the tacos. I mix shredded cabbage, thinly sliced jicama, and black beans and mix in the sauce about 30 minutes before serving to give all the flavors a chance to blend. This adds so much flavor, texture and color to the tacos.I served these tonight at a large family dinner and got rave reviews. I always use rock fish for the tacos, it is a little more substantial and a firmer fish than tilapia. It holds up better in the tacos with larger flakes.

Yes, sooooo good! The key is the longer you marinate the better it tastes.