Grilled Tex-Mex Fish Tacos recipe

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Ingredients

¼ cup olive oil
¼ cup chili powder
2 teaspoons Mexican oregano
2 teaspoons cumin seeds, toasted and ground
1 teaspoon ground chipotle chile powder
1 teaspoon salt
1 teaspoon ground coriander
1 lime, zested and juiced
1 ½ pounds tilapia fillets
½ (8 ounce) package cream cheese, softened
2 tablespoons plain yogurt
2 cloves garlic, minced
1 chipotle pepper in adobo sauce, or more to taste
½ teaspoon ground cumin
2 tablespoons olive oil
12 (6 inch) corn tortillas, warmed

Nutrition Info

444.4 calories
carbohydrate: 29.7 g
cholesterol: 62.5 mg
fat: 24.4 g
fiber: 6 g
protein: 29.1 g
saturatedFat: 6.8 g
servingSize: -
sodium: 591.1 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix 1/4 cup olive oil, chili powder, Mexican oregano, cumin, chipotle powder, salt, coriander, lime zest, and lime juice together in a gallon-sized zip-top bag. Add tilapia and toss gently until well coated. Marinate for 30 minutes to 2 hours.

  2. Meanwhile, combine cream cheese, yogurt, garlic, chipotle in adobo, and cumin for spread in a bowl. Set aside.

  3. Preheat an outdoor grill for medium heat and lightly oil the grate. Coat a grill basket with 2 tablespoons olive oil, place fish into the prepared basket.

  4. Cook the fish on the preheated grill just until it flakes easily with a fork, about 10 minutes.

  5. Serve on warm tortillas with chipotle spread.

Recipe Yield

12 tacos

Recipe Note

These grilled tacos combine two of our favorite foods, fish and Tex-Mex. They remind us of living on the Texas Gulf Coast. Now that we live in Colorado I have to make all our favorite seafood and Mexican dishes to our liking! Serve with creamy slaw and add avocado slices or any favorite taco toppings.

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