I was craving some Mexican food and keeping to my desire to try to get more fish in my diet, I decided that fish tacos would be the perfect fix! Although battered and fried, crispy fish tacos are always good, I often like to keep things on the healthier side, so grilling the fish is the perfect alternative. White fish is often flaky when cooked which can make it difficult to grill but I find that tilapia generally holds up well so it is my fish of choice for grilled fish tacos.
There are many different ways that you can season your fish for tacos but I always find myself coming back to the ever so simple chipotle and lime marinade. The lime keeps things nice and bright and fresh and chipotle adds both spicy heat and some smokiness to the fish which is really nice. Once you have slathered the marinade onto the fish, you can let it marinate at room temperature while you make the condiments for your tacos and by the time you are done you can throw the fish on the grill, remembering to be gentle with it when you turn it over. Depending on what you prefer, you can either shred the fish completely or you can just cut it into large chunks for your tacos.
Besides the tortillas and the fish you can add whatever you desire to the tacos. Since I was keeping things on the lighter side I went with some shredded cabbage, pico de gallo , a cilantro infused sour cream and avocado with lime slices on the side. You could also add things like salsas , guacamole , refried beans or your favourite cheeses such as queso fresco, cheddar, jack, etc. No matter what you top these chipotle and lime fish tacos with, you will certainly enjoy them!
Chipotle Lime Fish Tacos
These chili and lime fish tacos are a great light and healthy change from regular tacos.
- 1 pound white fish such as tilapia, cod, etc.
- 2 tablespoons oil
- 1 lime, juice
- 1 tablespoon chipotle chili powder
- 1 teaspoon cumin, toasted and ground
- salt and pepper to taste
- 8 (4 inch) corn tortillas
- Marinate the fish in the oil, lime juice, chili powder, cumin, salt and pepper for 10-20 minutes.
- Grill the fish over medium-high heat until cooked, about 4-6 minutes per side. The fish will be cooked when it flakes easily and it is no longer translucent.
- Flake the fish and servive in tortillas garnished with your favourite toppings.
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