Grilled Fish Tacos with Creamy Chipotle Sauce Recipe | SAVEUR

Grilled Fish Tacos with Creamy Chipotle Sauce

These delicious fish tacos go great with a chipotle-mayonnaise sauce. This recipe first appeared with our Las Vegas issue, along with Beth Kracklauer's story True West.

Grilled Fish Tacos with Chipotle Sauce
Inexpensive tilapia soaks up the big flavors of a piquant spice rub and creamy mayo-based chipotle sauce in these summery tacos.
serves 8-10

For the Chipotle Sauce

12 cup mayonnaise
13 cup plain Greek yogurt
12 tsp. dried oregano
14 tsp. ground cumin
14 tsp. dried dill
1 canned chipotle chile in adobo sauce, plus 1 tsp. sauce
Kosher salt, to taste

For the Fish and Serving

1 tsp. garlic powder
1 tsp. paprika
12 tsp. cayenne
12 tsp. ground cumin
12 tsp. dried oregano
2 12 lb. boneless, skinless tilapia fillets, sliced in half lengthwise
Kosher salt, to taste
Canola oil, for grilling
8-inch corn or flour tortillas, warmed
14 head small green cabbage, very thinly shredded
1 small white onion, minced
1 medium tomato, cored and finely chopped
2 limes, cut into wedges


Make the sauce: place all ingredients in a blender or food processor and puree until smooth. Refrigerate until ready to use.
Build a medium-hot fire in a charcoal grill or heat gas grill to high (alternatively, heat a cast iron grill pan over medium-high heat). In a small bowl, mix garlic powder, paprika, cayenne, cumin and oregano; set spices aside. Pat the fish dry, season with salt and sprinkle with spices; refrigerate for 15 minutes. Brush the grill with oil and working in batches if necessary, grill fish, flipping once until cooked through, about 5 minutes.
Serve grilled fish on warm tortillas with cabbage, onion, tomato and a drizzle of chipotle sauce as desired with a squeeze of lime.