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Best Grilled Fish Tacos

These grilled fish tacos are loaded with flavorful marinated fish fillets cooked on a hot grill until tender and flaky. Serve fish in tortillas and top with crunchy shredded cabbage, tomatoes, cilantro, and a creamy homemade chipotle and lime dressing.
Print Recipe
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 6 hours 45 minutes
Course lunch/dinner
Cuisine Mexican
Servings 6 people
Calories 2691.7 kcal

Equipment

  • 2 Mixing Bowls One for marinade, one for dressing.
  • 1 Whisk
  • 1 Shallow dish For marinating the fish.
  • 1 Outdoor Grill With a well-oiled grate.
  • 1 Tongs For handling fish on the grill.

Ingredients
  

Main

  • ¼ cup extra virgin olive oil
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons fresh lime juice
  • 2 teaspoons lime zest
  • 2 cloves garlic minced
  • 1 ½ teaspoons honey
  • 1 teaspoon seafood seasoning such as Old Bay
  • 1 teaspoon hot pepper sauce or to taste
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon ground black pepper
  • 1 pound tilapia fillets cut into chunks
  • 1 8 ounce container light sour cream
  • ½ cup adobo sauce from chipotle peppers
  • 2 tablespoons fresh lime juice
  • 2 teaspoons lime zest
  • ½ teaspoon seafood seasoning such as Old Bay
  • ¼ teaspoon cumin
  • ¼ teaspoon chili powder
  • salt and pepper to taste
  • 1 10 ounce package tortillas
  • 3 ripe tomatoes seeded and diced
  • 1 small head cabbage cored and shredded
  • 1 bunch cilantro chopped
  • 2 limes cut in wedges

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • To marinate the fish: Whisk olive oil, vinegar, lime juice, lime zest, garlic, honey, seafood seasoning, hot pepper sauce, cumin, chili powder, and black pepper together in a bowl until blended. Place tilapia in a shallow dish; pour marinade over fish. Cover the dish with plastic wrap and refrigerate for 6 to 8 hours. Dotdash Meredith Food Studios
  • To make the dressing: Combine sour cream and adobo sauce in a bowl. Stir in lime juice, lime zest, seafood seasoning, cumin, and chili powder. Add salt and pepper to taste. Cover and refrigerate until needed. Dotdash Meredith Food Studios
  • Preheat an outdoor grill for high heat and lightly oil the grate. Set the grate 4 inches from the heat.
  • Remove fish from the marinade, drain off any excess and discard the marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes. Dotdash Meredith Food Studios
  • To assemble the tacos: Place fish pieces in the center of tortillas and top with desired amounts of tomatoes, cabbage, and cilantro; drizzle with dressing. Dotdash Meredith Food Studios
  • To serve, roll up tortillas around fillings, and garnish with lime wedges. Dotdash Meredith Food Studios

Notes

For optimal flavor and texture, avoid over-marinating delicate fish like tilapia; 6-8 hours is sufficient to infuse flavor without compromising texture. When grilling, ensure the grate is hot and well-oiled to prevent sticking and achieve a perfect char; grill just until the fish flakes easily. Consider warming tortillas on the grill or a dry skillet for improved pliability and aroma. Enhance the dressing's complexity by roasting the chipotle peppers before adding the adobo sauce, or add a touch of smoked paprika for depth. For extra freshness and crunch, a simple crema fresca or a sprinkle of crumbled cotija cheese can elevate the finished taco. Precision in shredding cabbage with a mandoline offers a superior texture.