Grilled Fish Tacos with Creamy Chipotle Sauce
Boneless tilapia filets spiced with cayenne, cumin, paprika, and garlic make great soft tacos; serve them with shredded cabbage and a smoky chipotle mayonnaise sauce. Get the recipe for Grilled Fish Tacos with Creamy Chipotle Sauce ». Todd Coleman

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 Grilled Fish Tacos with Creamy Chipotle Sauce
Inexpensive tilapia soaks up the big flavors of a piquant spice rub and creamy mayo-based chipotle sauce in these summery tacos.
Yield: serves 8-10
Time: 30 minutes

For the Chipotle Sauce

  • 12 cup mayonnaise
  • 13 cup plain whole milk Greek yogurt
  • 12 tsp. dried Mexican 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 Mexican 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


  1. Make the sauce: place all ingredients in a blender or food processor and puree until smooth. Refrigerate until ready to use.
  2. Build a medium-hot fire in a charcoal grill or heat gas grill to high (alternatively, heat a cast iron skillet over 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 or skillet with oil and, working in batches if necessary, cook the fish, flipping once, until cooked through, about 5 minutes.
  3. Serve grilled fish on warm tortillas with cabbage, onion, tomato and a drizzle of chipotle sauce as desired with a squeeze of lime.