Grilled Fish Tacos with Chipotle-Lime Dressing Recipe - Allrecipes.com
Grilled Fish Tacos with Chipotle-Lime Dressing Recipe
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Grilled Fish Tacos with Chipotle Lime Dressing
See how to turn tilapia filets into tasty marinated fish tacos. See more
  • READY IN 6+ hrs

Grilled Fish Tacos with Chipotle-Lime Dressing

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 35 mins
  • COOK 9 mins
  • READY IN 6 hrs 44 mins

Footnotes

  • 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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 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.

 
Most Helpful Critical Review
May 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! :)

 
Jan 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!

 
Jan 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.

 
Dec 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!!

 
Dec 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.

 
Aug 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.

 
Dec 24, 2008

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.

 

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Nutrition

  • Calories
  • 416 kcal
  • 21%
  • Carbohydrates
  • 38.5 g
  • 12%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 19.2 g
  • 30%
  • Fiber
  • 6 g
  • 24%
  • Protein
  • 22.6 g
  • 45%
  • Sodium
  • 709 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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