Wednesday, July 17, 2013

Grilled Fish Tacos

It was dear sister that put Grilled Fish Tacos in my head. She said she had been craving them. I love fish tacos almost any style. I have not tried making them with grilled tilapia yet. I was a little worried about it sticking or breaking up on the grill. I decided to take some help from aluminum foil. It really helped keep the fish moist. The spice rub was delicious too. I think the chipotle chili powder and cumin really added to the smoky grill flavor. I was amazed to discover that the fish was great re-heated too. Dear sister took some to work for lunch the next day. She said they were delicious. Definitely another recipe to make again and again.

Grilled Fish Tacos
Serves 4


For fish:
4 tilapia filets
1/2 tsp garlic powder
1/2 tsp chipotle chili powder
1/4 tsp cumin
1/4 tsp Mexican oregano, crushed by hand
1/2 tsp kosher salt
Olive oil
Lime juice
Cilantro, roughly chopped

For chipotle mayo:
4 Tbsp light mayonnaise
1 tsp chipotle puree
1/8 tsp kosher salt
1/2 tsp lime juice

For tacos:
12 Corn tortillas
Coleslaw mix
1 small red onion, thinly sliced
1 tomato, chopped
Cilantro, roughly chopped
Lime, cut into wedges
2% sharp cheddar cheese (optional)


Combine garlic powder, chili powder, cumin, oregano and salt in a small bowl. Sprinkle tilapia filets evenly on both sides. Sprinkle filets with olive oil, lime juice and cilantro, rub all over filets and place in refrigerator covered to marinate 10-15 minutes.

In a small bowl, combine mayonnaise, chipotle puree, salt and lime juice. Stir until well combined, cover and set aside in the refrigerator. [If you can not find chipotle puree, puree a can of chipotle peppers in adobe in a blender or food processor. Freeze leftovers in a Ziploc bag for another use.]

Pre-heat grill to medium heat for 10 minutes. Place tilapia filets on one side of a large piece of foil. Fold the other half of foil over the filets and fold the three edges. Place foil packet on the grill. Grill 6 minutes, 3 minutes a side. Remove from grill and let rest 10 minutes.

Warm tortillas on a plate covered in plastic wrap for 40 seconds on high in the microwave. To assemble tacos spread a teaspoon of chipotle mayo in the center of the each tortilla. Add flaked tilapia, coleslaw, red onion, tomato and cilantro. Add a sprinkle of cheese if using. Serve with a lime wedge to squeeze over the top.

Sister's To-Go order with cheese of course

Linking to:
Miz Helen's Country Cottage: Full Plate Thursday
Ms.enPlace: See Ya in the Gumbo
Lazy Gastronome: Taco Tuesday


  1. Thank you so much for sharing your awesome recipe with Full Plate Thursday. Have a great weekend and hope to see you soon!
    Miz Helen

  2. Can I have a to go order, please? I have long wanted to try fish tacos. My husband is convinced he will not like them, though. I'm about to say poo to him. I like that yours are grilled--it's almost always fried (not that there's anything wrong with that either). Thank you for sharing this week.

  3. Fish tacos are my favorite thing to order when we visit restaurants near the coast. These look wonderful! Thanks so much for sharing your recipe.
    Blessings, Leigh

  4. Making my belly growl!!! Thanks for sharing on the Taco Tuesday link up!


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