Chipotle Tilapia Fish Tacos

These chipotle tilapia fish tacos are easy to make and packed with fresh flavor. The chipotle cilantro lime sauce is out of this world!

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.

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Chipotle Tilapia Fish Tacos

By Natasha Bull

Tilapia fish tacos that are easy to make, fresh, and delicious!

Prep: 15 minutes mins

Cook: 10 minutes mins

Marinade time: 30 minutes mins

Total: 55 minutes mins

Servings: 8 tacos

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Ingredients 

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• ▢ 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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