Barbecued Chipotle Fish Tacos

    Barbecued Chipotle Fish Tacos


    871 people made this

    Wonderful fish tacos with a smoky chipotle flavour. You can change the toppings to your preference but these work very well.

    Serves: 6 

    • Marinade
    • 1/4 cup (65ml) 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 chilli powder
    • 1 teaspoon seafood seasoning
    • 1/2 teaspoon ground black pepper
    • 1 teaspoon Tabasco sauce, or to taste
    • 500g tilapia or other whitefish fillets, cut into chunks
    • Dressing
    • 250g light sour cream
    • 1/2 cup (125ml) adobo sauce from chipotle peppers
    • 2 tablespoons fresh lime juice
    • 2 teaspoons lime zest
    • 1/4 teaspoon cumin
    • 1/4 teaspoon chilli powder
    • 1/2 teaspoon seafood seasoning
    • salt and pepper, to taste
    • Toppings
    • 6 tortillas
    • 3 ripe tomatoes, seeded and diced
    • 1 bunch coriander, chopped
    • 1 small head cabbage, cored and grated
    • 2 limes, cut in wedges

    Preparation:35min  ›  Cook:9min  ›  Extra time:8hours marinating  ›  Ready in:8hours44min 

    1. Marinade Whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chilli powder, seafood seasoning, black pepper and Tabasco 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. Dressing Combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chilli powder, seafood seasoning. Add salt and pepper in desired amounts. Cover and refrigerate until needed.
    3. To Cook: Preheat barbecue for high heat and lightly oil grate. Set grate 10cm from the heat.
    4. Remove fish from marinade, drain off any excess and discard marinade. Barbecue fish pieces until easily flaked with a fork, turning once, about 9 minutes.
    5. Toppings Assemble tacos by placing fish pieces in the centre of tortillas with desired amounts of tomatoes, coriander and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings and garnish with lime wedges.

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