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.

MaryD

Recipe Summary

prep:
35 mins
cook:
9 mins
additional:
6 hrs
total:
6 hrs 44 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Marinade
Dressing
Toppings

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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

416 calories; protein 22.6g 45% DV; carbohydrates 38.5g 12% DV; fat 19.2g 30% DV; cholesterol 42.6mg 14% DV; sodium 644.3mg 26% DV. Full Nutrition

Reviews (792)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/27/2007
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. Read More
(394)

Most helpful critical review

Rating: 3 stars
05/31/2013
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! :) Read More
(97)
1119 Ratings
  • 5 star values: 752
  • 4 star values: 249
  • 3 star values: 75
  • 2 star values: 25
  • 1 star values: 18
Rating: 5 stars
09/27/2007
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. Read More
(394)
Rating: 4 stars
01/19/2012
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! Read More
(297)
Rating: 5 stars
01/25/2008
Great Recipe I followed the suggestion of others and omitted the adobe sauce. I only marinaded the fish for an hour and then I baked it at 350 for 15 minutes in the marinade. For garnish I used diced tomato onion cilantro and shredded cabbage - yummm. For a side dish I made rice with black beans. Can't wait to make this wonderful. Read More
(274)
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Rating: 5 stars
12/30/2007
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!! Read More
(134)
Rating: 4 stars
12/29/2007
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. Read More
(116)
Rating: 3 stars
05/31/2013
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! :) Read More
(97)
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Rating: 5 stars
08/10/2007
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. Read More
(71)
Rating: 4 stars
01/15/2009
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. Read More
(46)
Rating: 4 stars
03/17/2012
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!:-) Read More
(43)