Grilled Fish Tacos with Chipotle-Lime Dressing

4.5
(1,128)

I came up with this recipe when I couldn't find good directions for grilled fish tacos. I liked the chipotle-lime combination in a dip I once tried so I imitated it here. Choose toppings to suit your taste, or include typical accompaniments such as salsa fresca, cabbage, a squeeze of lime juice, and chopped cilantro.

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Prep Time:
35 mins
Cook Time:
9 mins
Additional Time:
6 hrs
Total Time:
6 hrs 44 mins
Servings:
6
Yield:
6 servings

Ingredients

Marinade

  • ¼ cup extra virgin olive oil

  • 2 tablespoons distilled white vinegar

  • 2 tablespoons fresh lime juice

  • 2 teaspoons lime zest

  • 1 ½ teaspoons honey

  • 2 cloves garlic, minced

  • ½ teaspoon cumin

  • ½ teaspoon chili powder

  • 1 teaspoon seafood seasoning, such as Old Bay™

  • ½ teaspoon ground black pepper

  • 1 teaspoon hot pepper sauce, or to taste

  • 1 pound tilapia fillets, cut into chunks

Dressing

  • 1 (8 ounce) container light sour cream

  • ½ cup adobo sauce from chipotle peppers

  • 2 tablespoons fresh lime juice

  • 2 teaspoons lime zest

  • ¼ teaspoon cumin

  • ¼ teaspoon chili powder

  • ½ teaspoon seafood seasoning, such as Old Bay™

  • salt and pepper to taste

Toppings

  • 1 (10 ounce) package tortillas

  • 3 ripe tomatoes, seeded and diced

  • 1 bunch cilantro, chopped

  • 1 small head cabbage, cored and shredded

  • 2 limes, cut in wedges

Directions

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

  2. 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.

  3. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.

  4. 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.

  5. Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

Cook's Note:

The marinated fish in this recipe can also be cooked in the oven. Preheat oven to 350 degrees F (175 degrees C). Bake fish in preheated oven until it easily flakes with a fork, 9 to 11 minutes. Assemble tacos according to directions. Mahi-mahi can be substituted for the tilapia.

Nutrition Facts (per serving)

416 Calories
19g Fat
39g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 416
% Daily Value *
Total Fat 19g 25%
Saturated Fat 5g 27%
Cholesterol 43mg 14%
Sodium 644mg 28%
Total Carbohydrate 39g 14%
Dietary Fiber 6g 21%
Total Sugars 7g
Protein 23g
Vitamin C 55mg 277%
Calcium 189mg 15%
Iron 3mg 16%
Potassium 751mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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