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These chipotle tilapia fish tacos are easy to make and packed with fresh flavor. The chipotle cilantro lime sauce is out of this world!
Try my zesty Salmon Tacos or Pico de Gallo next.
I had to make tacos using my chipotle cilantro lime ranch dressing. It would be a mistake not to.
I figured the ever-popular tilapia fish would be a good choice. Cooking it is fuss-free, and a lot of people enjoy its mild flavor. It doesn’t compete with the cabbage and corn slaw, and the chipotle dressing ties everything together in a warm tortilla hug.
As written, this recipe is fairly mild but never bland ;). You can increase the spice level by either making the chipotle ranch dressing spicier (add more adobo sauce/chilis) or by adding some chipotle chili pepper to the tilapia marinade. Or do both.
I’ve given up on ordering fish tacos in any restaurant I go to because they’re always too spicy for me. It’s just sad. I’ve tried to learn to love spice, but it just doesn’t agree with me, unfortunately.
I hope you’ll love these spicy tilapia tacos!
Will you make these fish tacos?
Questions? Ask in the comments below.
Chipotle Tilapia Fish Tacos
Ingredients
- 4 tilapia fillets
- 8-10 flour or corn tortillas
Marinade:
- 1/4 cup olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chipotle chili pepper (optional)
- Juice from 1/2 lime
- Chipotle ranch dressing to taste
Slaw:
- 1/4 red cabbage shredded
- 1/2 (12 fluid ounce) can of sweet corn drained
- 2-3 scallions (green parts) chopped
- 1 teaspoon fresh lime juice
- 1 tablespoon olive oil
- Salt & pepper to taste
Instructions
- Combine the fish and marinade ingredients in a large Zip-Loc bag and then place in the fridge for 30 minutes or up to three hours.
- Meanwhile, prepare the chipotle cilanto lime ranch dressing if you haven't already (recipe here).
- When you're almost finished marinading the fish, pre-heat over to 350F and wrap your tacos in foil. You can warm them while you're preparing the rest of the dish.
- Prepare the coleslaw by mixing your red cabbage, corn, scallions, lime juice, olive oil, and salt & pepper. Set aside.
- You can cook the tilapia a couple of different ways. I cooked mine on the BBQ (med. high heat, approx. 4 min. on each side), but it didn't taste drastically different or better than just frying it for a few minutes on each side (depending on thickness). When the fish is ready, it should easily flake with a fork.
- Assemble tacos by adding the cabbage slaw, flaked fish, and chipotle dressing. Serve with extra lime wedges if desired.
Notes
- You can increase the spice level by either making the chipotle ranch dressing spicier (add more adobo sauce/chilis) or by adding some chipotle chili pepper or chili powder to the tilapia marinade.
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The flavor was delicious! Exactly what I was hoping for. These felt very “fancy”, like restaurant quality tacos. My only problem was keeping the corn tortillas from breaking. They got a little bit of moisture in them from the slaw and broke apart pretty quickly after serving them. I think the pics in the recipe show a flour tortillas which might work better.
Glad you enjoyed them, Dan! Yes – you could definitely use flour tortillas next time. 🙂
You had me at chipotle cilantro lime sauce – delicious flavor combo! Love the photos too, gorgeous colors!
Thanks Nicole!! 🙂