Grilled Fish Tacos With Creamy Chipotle Sauce

Spice-rubbed tilapia, a drizzle of smoky chile mayo, and plenty of fresh toppings make for a satisfying main.

Serves
8–10
Time
30 minutes

PHOTO: MURRAY HALL • FOOD STYLING: JASON SCHREIBER

Updated on January 8, 2026

A chipotle mayo sauce adds just enough smoky heat to these grilled tilapia tacos spiced with cayenne, cumin, garlic, oregano, and paprika. Char the tortillas on the grill just before serving, then round out the meal with cilantro rice and black beans.

Featured in “True West: Family Cooking in Las Vegas” by Beth Kracklauer in the April 2012 issue.

Ingredients

For the chipotle sauce:

½ cup mayonnaise
⅓ cup plain whole-milk Greek yogurt
½ tsp. dried Mexican oregano
¼ tsp. ground cumin
¼ tsp. dried dill
1 canned chipotle chile in adobo plus 1 tsp. adobo sauce
Kosher salt

For the fish:

1 tsp. garlic powder
1 tsp. paprika
½ tsp. cayenne pepper
½ tsp. ground cumin
½ tsp. dried Mexican oregano
2½ lb. boneless, skinless tilapia fillets, halved lengthwise and patted dry
Kosher salt
Vegetable oil, for grilling

For serving:

8-in. corn or flour tortillas, warmed
1 medium tomato, cored and finely chopped
1 small white onion, finely chopped
¼ small head green cabbage, thinly shredded
2 limes, cut into wedges

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Instructions

Step 1

Make the chipotle sauce: In a blender or food processor, pulse the mayonnaise, yogurt, oregano, cumin, dill, chipotle, and adobo sauce until smooth. Season to taste with salt. Transfer to a serving bowl and refrigerate until ready to use.

Step 2

Make the fish: In a small bowl, stir together the garlic powder, paprika, cayenne, cumin, and oregano. Season the fish with salt and sprinkle with the spice mixture. Refrigerate for 15 minutes.

Step 3

Heat a grill or grill pan to medium-high. Brush the grill with oil and, working in batches if necessary, cook the fillets, flipping once, until the fish is opaque and flakes easily with a fork, about 5 minutes.

Step 4

Serve the fish on warm tortillas with the tomato, onion, cabbage, a drizzle of the chipotle sauce, and a lime wedge for squeezing.

Make the chipotle sauce: In a blender or food processor, pulse the mayonnaise, yogurt, oregano, cumin, dill, chipotle, and adobo sauce until smooth. Season to taste with salt. Transfer to a serving bowl and refrigerate until ready to use.
Make the fish: In a small bowl, stir together the garlic powder, paprika, cayenne, cumin, and oregano. Season the fish with salt and sprinkle with the spice mixture. Refrigerate for 15 minutes.
Heat a grill or grill pan to medium-high. Brush the grill with oil and, working in batches if necessary, cook the fillets, flipping once, until the fish is opaque and flakes easily with a fork, about 5 minutes.
Serve the fish on warm tortillas with the tomato, onion, cabbage, a drizzle of the chipotle sauce, and a lime wedge for squeezing.