best grilled fish tacos

Fish & Seafood

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.

Ingredients

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

Directions

Gather all ingredients.
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.
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.
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.
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.
To serve, roll up tortillas around fillings, and garnish with lime wedges.