Grilled Fish Tacos with Chipotle Lime Dressing

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Grilled Fish Tacos with Chipotle Lime Dressing

Prep 35 m

Cook 9 m

Ready In 44 m

6 Servings

416 Calories


"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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  1. Marinade

  2. 1/4 cup extra virgin olive oil

  3. 2 tablespoons distilled white vinegar

  4. 2 tablespoons fresh lime juice

  5. 2 teaspoons lime zest

  6. 1 1/2 teaspoons honey

  7. 2 cloves garlic, minced

  8. 1/2 teaspoon cumin

  9. 1/2 teaspoon chili powder

  10. 1 teaspoon seafood seasoning, such as Old Bay™

  11. 1/2 teaspoon ground black pepper

  12. 1 teaspoon hot pepper sauce, or to taste

  13. 1 pound tilapia fillets, cut into chunks

  14. Dressing

  15. 1 (8 ounce) container light sour cream

  16. 1/2 cup adobo sauce from chipotle peppers

  17. 2 tablespoons fresh lime juice

  18. 2 teaspoons lime zest

  19. 1/4 teaspoon cumin

  20. 1/4 teaspoon chili powder

  21. 1/2 teaspoon seafood seasoning, such as Old Bay™

  22. salt and pepper to taste

  23. Toppings

  24. 1 (10 ounce) package tortillas

  25. 3 ripe tomatoes, seeded and diced

  26. 1 bunch cilantro, chopped

  27. 1 small head cabbage, cored and shredded

  28. 2 limes, cut in wedges


  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.

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