Barbecued Chipotle Fish Tacos

    8 hours 44 minutes

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

    873 people made this

    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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    Reviews in English (772)


    Omg! This marinade is SOOO good!!! The only change I made was due to what I had on hand; no hot pepper sauce, so I subbed crushed red pepper flakes and a little of Emeril's Southwest Seasoning. (The chipotle sour cream was a little tart for me- I think next time I would cut down on the lime juice, or maybe leave it out altogether, but that is just personal preference.) Thanks mabcat!! This definitely stays in rotation! p.s. After looking at a few recipes for fish tacos, I made just the corn salsa from 'Fiery Fish Tacos with Crunchy Corn Salsa', also on this site. It was FANTASTIC with this fish! You could even make the tilapia fillets with the corn salsa on the side (not as tacos) and that would be a wonderful entree.  -  27 Sep 2007  (Review from Allrecipes USA and Canada)


    This is really good...BUT!!! I would just like to add a word of caution. The first time I made this I accidently bought chipotle peppers in adobo sauce rather than just the adobo sauce. I picked out the peppers and followed the recipe as written and holy cow it was hot! Too hot and I love really spicy food. I ended up adding a lot more sour cream to calm it down. The 2nd time I made it I used the same sauce but strained out the seeds after picking out the pepper and it was perfect. NOT kid friendly due to the spice/heat, but will definitely make again & pass on the recipe to others! Thanks!  -  20 May 2010  (Review from Allrecipes USA and Canada)


    Great Recipe, I followed the suggestion of others and omitted the adobe sauce. I only marinaded the fish for an hour and then I baked it at 350 for 15 minutes in the marinade. For garnish I used diced tomato, onion, cilantro, and shredded cabbage - yummm. For a side dish I made rice with black beans. Can't wait to make this wonderful.  -  25 Jan 2008  (Review from Allrecipes USA and Canada)