Grilled Fish Tacos with Creamy Chipotle Sauce

  • Serves

    serves 8-10

  • Cook

    30 minutes


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.


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


Step 1

Make the sauce: place all ingredients in a blender or food processor and puree until smooth. Refrigerate until ready to use.

Step 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.

Step 3

Serve grilled fish on warm tortillas with cabbage, onion, tomato and a drizzle of chipotle sauce as desired with a squeeze of lime.

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