Best Grilled Fish Tacos Recipe

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!

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.

The marinade was great. I increased the cumin to 1 tsp, honey to 2 tsp, and lime juice to 3 tbsp. I cooked the fish in a pan instead of the grill, for convenience. Instead of making the dressing, I boiled the marinade down to a thick sauce and drizzled this over the tacos with baby greens, tomatoes, cilantro, and avocado. Very tasty!!

The marinade gets 5 stars... it's fantastic! Overall though, I gave this a 4 because the tilapia, in my opinion, is just too delicate of a fish to stand up to this recipe. Next time I'll use haddock fillets, or a similar fish sliced in thicker fillets.

I love fish tacos and have made them many times before, but wanted some ideas on a few variations so I went hunting. The marinade and sauce look very promising here and sound delicious, but I do have to question the need to cut up the fish PRIOR to grilling (I never have and never will)? Leaving it whole makes it MUCH easier for grilling, cuts out a little work and the marinade would still impart good flavor because fish is a meat which absorbs flavors very easily (and 9 minutes seems like a very long time to cook for cutting it into smaller pieces). There really is no need to cut it up prior. Leave it whole, grill it for the same amount of time and flake it into bite size chunks when assembling the tacos. They will be just as delicious and you will cut out a few steps making this an even easier recipe! :)

This was tasty. I marinated this overnite but wish the fish had more of the marinade flavor. I think next time I'll increase the spices up. I did cut back on the chipolte in the topping because I knew the amount in the recipe was too much for me.

First of all, GREAT marinade! But, as we do not have tilapia here in the U.P. (and, I prefer a firmer white fish) I used Pollock, which is a nice, mild, white fish. Didn't cut into chunks, just let the marinade do its work and then broiled the fish on the second rack down, 4 minutes per side. Warmed the flour tortillas in the microwave, and, with the chopped cilantro, some pre-shredded packaged cabbage mix and chopped tomatoes, chopped green chiles in a sour cream based sauce and slivered red onion...VERY good! My husband loved it so, there you have it!

A great recipe that I use at least once a week. The marinade lends a wonderful kick of flavour to any fish. I often just poach the fish in the marinade, as it seems to absorb even more of the delicious flavour. I serve it with a chipotle slaw made with cabbage, green onions, carrot, Greek yogurt, and chipotle paste. So delicious! I prefer corn tortillas, but you must fry them in a wee bit of oil for maximum flavour.

Excellent! The only change I made was to use the adobo sauce from a small can of chipotle peppers, about 1/4 cup, not the 1/2 cup the recipe called for. Good heat, not overpowering. Used bluegill fillets, because that's what I had, but any mild white fish would work. As another reviewer noted, grill the fillets whole, not cut up. Makes it a lot easier.

didn't have time to marinate. Left out vinegar, heated a skillet over high heat then added oil and cubed fish, cooked about 3 min till almost done. Took the marinade and poured over fish in skillet and cooked 1min. Used mayo instead of yogurt for sauce. Added Sriracha sauce instead of adobo sauce. These were better then any restaurant tacos!

A*M*A*Z*I*N*G fish tacos. I had a serious craving for fish tacos (definitely not the first thing I want when craving something,) and these more than delivered. I marinated in a large ziplock and then removed from the marinade and baked, covered at 450 F for 10 minutes rather than grill them (I'll try grilling come summer.) The only change I made was using chipotle chile powder in the marinade (so omitted hot sauce,) because I didn't have regular chile powder, and hot chile powder in the sauce (so skipped pepper and didn't think it needed salt, so skipped that, too). As per other reviewers, I only used just under 1/4 cup of liquid (just the liquid) from the chipotle peppers and I'm glad I did. Initially I thought had I ruined the sauce. But letting the flavours marry for six hours (as long as I let the fish marinate) "corrected" the taste and it turned out lovely. I think that is the secret to this sauce. You just can't make it right before serving the fish. It'll be too sour (from the lime) and adob-o-ish. These were spicy but in my subjective opinion, not crazy spicy. Maybe because I topped them with a fresh tomato/avocado salsa (3 large tomatoes diced, 2 avocados diced, 1/2 red onion finely chopped, 1 small red chile, seeded and minced, juice of 1 lime, 1 tbsp white wine vinegar, 1 small bunch cilantro chopped) mix and marinate for a few hours. Everything together = OM*G. Especially so with a lime margarita. :0) Thank you, thank you, Mabcat!

We made the recipe as stated. We used Seabass that we recently caught. It was delicious!

The tacos were great and I appreciated the simplicity to make. I used Cod b/c Mahi Mahi is now on the endangered list and not readily available. I'm certain Group would be a great choice if you live in the Gulf Atlantic region. The fish was flavorful with the marinade. I wasn't a fan of the sauce and in the future would go more towards a pineapple relish or salsa (but that's just my taste profile). I very much appreciate this recipe!

Absolutely perfect for any occasion.

A new staple in my recipe book.

Yummy. Double the fish.

Just the right balance of flavors.

Honestly, I can’t stop thinking about it.

I recently tried the Grilled Fish Tacos recipe, and it was an absolute hit! The seasoning on the fish was spot-on, creating a perfect balance of smokiness and spice.

Love this recipe, have used it many times! It is great with tilapia. I cut the dressing down to half which is plenty.