Directory > Reference > Recipes > Baking > Grilled chipotle lime fish tacos

Grilled chipotle lime fish tacos

Recipe Information

Description:
Grilled chipotle lime fish tacos is a delicious Latin American recipe usually served as a main dish. It requires about 6 hours, 35 minutes of prep time and about 10 minutes of cooking time for a combined total time of 6 hours, 45 minutes. The overall cooking skill level is considered intermediate. This recipe will yield 6 servings if prepared as directed.
Servings 6
Preparation Time 6 Hours, 35 Minutes
Cook Time 10 Minutes
Total Time 6 Hours, 45 Minutes
Difficulty Intermediate
Main Ingredient Tilapia
Category Seafood
Meal Lunch; Dinner
Type Main Dish
Cuisine Latin American
Cook Method Grilling; Baking
Diet

Ingredients

  • Marinade

    • 1/4 cup extra virgin olive oil

    • 2 tablespoons distilled white vinegar

    • 2 tablespoons fresh lime juice

    • 2 teaspoons lime zest

    • 1 1/2 teaspoons honey

    • 2 cloves garlic, minced

    • 1/2 teaspoon cumin

    • 1/2 teaspoon chili powder

    • 1 teaspoon seafood seasoning

    • 1/2 teaspoon ground black pepper

    • 1 teaspoon hot sauce, or to taste

    • 1 pound tilapia fillets, cut into pieces

  • Dressing

    • 1 8-ounce container light sour cream

    • 1/2 cup adobo sauce from chipotle peppers

    • 2 tablespoons fresh lime juice

    • 2 teaspoons lime zest

    • 1/4 teaspoon cumin

    • 1/4 teaspoon chili powder

    • 1/2 teaspoon seafood seasoning

    • Salt and black pepper to taste

  • Tacos

    • 1 10-ounce package tortillas

    • 3 ripe tomatoes, seeded and diced

    • 1 bunch cilantro, chopped

    • 1 small head cabbage, cored and shredded

    • 2 limes, cut into wedges

Directions

  • 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 well mixed. Pour the marinade over the tilapia in a shallow dish. Cover and refrigerate for 6 hours (up to 8 hours).

  • To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in lime juice, lime zest, cumin, chili powder, and seafood seasoning. Season to taste with salt and pepper. Cover and refrigerate until needed.

  • Preheat a grill to high. Set the grate 4 inches from heat and lightly oil to prevent fish from sticking.

  • Remove the fish from the marinade, draining excess liquid. Grill the fish until pieces are easily flaked with a fork, turning once, for about 10 minutes in total.

  • Place some fish pieces in the center of a tortilla with desired amount of toppings. Drizzle with dressing and serve with lime wedges.

  • Alternatively, preheat an oven to 350 degrees F (175 degrees C) and bake the fish for 8-10 minutes or until easily flaked with a fork. Assemble tacos per previous directions.

Nutrition (per serving)

  • Calories: 416 cal

  • Total fat: 19g

  • Saturated fat: 5g

  • Cholesterol: 43mg

  • Sodium: 709mg

  • Potassium: 751mg

  • Carbohydrate: 39g

  • Fiber: 5g

  • Protein: 23g