Grilled Tex-Mex Fish Tacos
Grilled Tex-Mex Fish Tacos pair smoky-spiced tilapia with a tangy, velvety chipotle spread for a lively balance of heat, citrus, and richness. Warm corn tortillas hold flaky fish and the creamy chile-garlic sauce, making them ideal for a casual weeknight dinner or a relaxed cookout with friends.
- Prep15 min
- Cook10 min
- Serves6
- DifficultyEasy
- 1
In a gallon-sized zip-top bag, mix 1/4 cup olive oil, chili powder, Mexican oregano, cumin, chipotle powder, salt, coriander, lime zest, and lime juice. Add tilapia and toss gently to coat evenly. Marinate for 30 minutes to 2 hours.
- 2
Meanwhile, mix cream cheese, yogurt, garlic, chipotle in adobo, and cumin in a bowl to make the spread. Set aside.
- 3
Preheat an outdoor grill to medium heat and lightly oil the grate. Brush a grill basket with 2 tablespoons olive oil; place the fish in the prepared basket.
- 4
Grill the fish on the preheated grill just until it flakes easily with a fork, about 10 minutes.
- 5
Serve on warm tortillas with the chipotle spread.
- Calories 450.11 kcal High
- Protein 29.6 g Good Source
- Carbs 46.91 g Moderate
- Total Fat 16.25 g High
- Saturated Fat 4.56 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 57.98 mg Moderate
- Sodium 165.04 mg Moderate
- Fiber 4.32 g Moderate
- Sugar 2.63 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 98.36 mg Low Source
- Iron 2.22 mg Moderate
- Potassium 653.84 mg Moderate
- Vitamin A 59.14 mcg_rae Low Source
- Vitamin C 17.23 mg Moderate
- Vitamin D 5.09 mcg Good Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Fish 🐟
- Milk 🥛
- Corn 🌽
- Garlic 🧄
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