Treat your taste buds to something special this summer with Chef Tom's recipe for Chipotle Lime Fish Tacos. Flavor-packed and juicy, with just the right amount of smokiness from the grill, these tacos are sure to elevate your grilling experience and impress your family!
WHAT YOU'LL LOVE
- Blending the chipotle lime dressing as one batch and using it in three places — marinade, slaw, and topping — ties every component of the taco back to the same flavor
- Marinating the fish in a small portion of that dressing for a full hour lets the yogurt and chipotle work into the fish before it ever touches the grill
- Grating the broccoli stalk instead of discarding it turns a part that's often thrown away into an ingredient with crunch that matches the shredded cabbage
- Wiping the marinade off the fish before it hits the griddle keeps the yogurt-based coating from burning under high heat, letting the fish sear cleanly instead
Chipotle Lime Fish Tacos
Tom Jackson
Rated 4.1 stars by 15 users
Category
Entree
Cuisine
Mexican
Servings
8
Prep Time
10 minutes
Cook Time
15 minutes
Calories
1390
Summer is the perfect time for grilled fresh fish tacos, which is exactly why Chef Tom is firing up the Napoleon Grills Prestige 500 gas grill for these Chipotle Lime Fish Tacos. Fresh, bright and juicy with just a touch of char from the grill!
Ingredients
- 12 oz Halibut or Cod fillets
- 8 small corn tortillas
- 1 avocado, flesh only, sliced
-
Greenade Green Chile Sauce, for serving
-
Colonial Chile Infused Oil, as needed
- 3/4 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 2 tbsp cilantro, minced
- 1 chipotle pepper in adobo sauce
- 1 tbsp lime juice
-
1 tbsp Colonial Chile Infused Oil
- 1 tbsp garlic, chopped
-
1 tbsp Cattleman’s Grill Mexicano Taco Seasoning
- 8 oz red cabbage, sliced thin
- 4 oz broccoli stalk, grated
- 3/4 cup yogurt dressing
- 1/2 cup cilantro, minced
- 1 tbsp lime juice
-
1 tsp Reida Farm Wildflower Honey
-
Jacobsen Salt Co. Kosher Sea Salt, to taste
For the chipotle lime dressing:
For the slaw:
Directions
- To make the chipotle lime dressing, place all ingredients in a blender or food processor. Blend until smooth. Taste and adjust seasonings, as needed.
- Place the fish in a baking dish or food storage container. Pour 1/4 cup of the yogurt dressing over the fish and toss to coat. Place the container in the refrigerator and marinate for one hour.
- To make the slaw, combine the cabbage and grated broccoli stalk with the 1/4 cup chipotle lime dressing, cilantro, lime juice and honey. Toss to coat. Taste and season with Jacobsen Salt Co. Kosher Sea Salt, to taste. Transfer to the refrigerator until serving.
- Preheat your Napoleon Prestige 500 Gas Grill to 400ºF, set up with a Napoleon Cast Iron Griddle positioned over the fire box.
- Remove the fish from the dressing/marinade. Wipe off excess marinade. Lightly season the filets with Cattleman’s Grill Mexicano Seasoning.
- Put a couple of tablespoons of vegetable oil on the griddle. Place the fillets on the oil. Cook until seared, then flip. Continue cooking until the internal temperature reaches 140ºF.
- Remove the halibut from the griddle and cover to keep warm. Warm the tortillas on the grill.
- To build the Chipotle Lime Fish Tacos, flake the halibut and divide amongst the tortillas. Add to each tortilla a slice of avocado, a drizzle of Greenade Green Chile Sauce and a portion of the slaw. Top with the chipotle lime dressing.
Recipe Note
Recipe FAQ
Why use the same chipotle lime dressing in the marinade, the slaw, and as a topping?
Building one batch and using it three ways ties every component of the taco back to the same chipotle-lime flavor, rather than introducing separate, unrelated flavors for the fish, slaw, and finishing drizzle.
Why marinate the fish for a full hour instead of a shorter soak?
A full hour gives the yogurt-based dressing and chipotle time to actually work into the fish, seasoning it beyond just the surface.
Why grate the broccoli stalk instead of using just the florets or discarding the stalk?
The stalk is often thrown away, but grating it gives the slaw a crunchy texture that matches the shredded cabbage, using a part of the vegetable that would otherwise go to waste.
Why wipe the marinade off the fish before putting it on the hot griddle?
Removing the excess yogurt-based coating first prevents it from burning under high heat, letting the fish develop a clean sear rather than a scorched, sticky crust.
Does cooking the fish to 140°F mean it's fully done?
Not quite — this recipe's own directions pull it at 140°F, but USDA's minimum safe internal temperature for fish is 145°F. Continue cooking until the fish reaches at least 145°F rather than pulling at 140°F.
How indoor-friendly is this recipe?
4 out of 5 — a hot cast iron skillet or griddle on the stovetop can sear the fish exactly the way the grill does here; the grill mainly adds a touch of char.
Recipe Highlights
Triple-use dressing: Ties the marinade, slaw, and topping together.
Full-hour marinade: Lets flavor work into the fish before cooking.
Grated broccoli stalk: Repurposes a usually discarded part for texture.
Wiped-off marinade: Prevents burning and allows a clean sear.
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Nutrition
Nutrition
- Nutrition Serving Size
- 16.07 oz
- per serving
- Calories
- 1390
- Carbs
- 33 grams
- Protein
- 219 grams
- Fat
- 37 grams
- Sodium
- 936 milligrams
