Chipotle Lime Grilled Fish Tacos Recipe

Name: Chipotle Lime Grilled Fish Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 100 g Coriander Leaves; 1 kg Fish Fillets; - Olive Oil; 1 pc (approx. 500 g to 800 g) Cabbage; 500 g Tomato - Hybrid; 200 g Dahi; 50 g Honey; 500g Sweet Lime; - Red Chilli Powder; 30 g Smoked Paprika Powder; 50 g Cumin Powder; 50 g Black Pepper Powder; 100 g Salt

Mexican cuisine · 420 calories

About this recipe

Savor the bold and zesty flavors of these Chipotle Lime Grilled Fish Tacos – a perfect fusion of Mexican street food and fresh sea-to-table goodness. This recipe is designed for spice lovers and meat enthusiasts, making it a great choice for a date night or a casual dinner. Each bite bursts with smoky chipotle heat, tangy lime zest, and tender, flaky fish, all wrapped in soft tortillas and topped with vibrant garnishes. This meal is protein-packed, budget-friendly, and easy to prepare, ideal for busy professionals looking for a wholesome yet indulgent dinner option. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

100 g Coriander Leaves
1 kg Fish Fillets
- Olive Oil
1 pc (approx. 500 g to 800 g) Cabbage
500 g Tomato - Hybrid
200 g Dahi
50 g Honey
500g Sweet Lime
- Red Chilli Powder
30 g Smoked Paprika Powder
50 g Cumin Powder
50 g Black Pepper Powder
100 g Salt

Instructions

1. Rinse the fish fillets under cold water and pat them dry with a paper towel. In a small bowl, mix chipotle chili powder, smoked paprika, cumin powder, black pepper, and salt.
2. Sprinkle the spice mixture evenly over both sides of the fish fillets. Drizzle with lime juice and olive oil, then rub gently to coat. Let the fish marinate for 15 minutes to absorb the flavors.
3. Heat a grill pan or non-stick skillet over medium heat. Cook the fish for 3-4 minutes on each side until it is fully cooked and flakes easily with a fork. Remove from heat and let it rest for a minute, then break it into large chunks.
4. In a small bowl, whisk together plain yogurt, honey, and a squeeze of lime juice to make a simple tangy sauce.
5. Warm the corn tortillas in a dry skillet for 30 seconds on each side or until pliable. Keep them covered in a clean kitchen towel to stay warm.
6. Assemble the tacos by placing a generous portion of shredded cabbage on each tortilla, followed by chunks of grilled fish. Top with diced tomatoes, fresh cilantro, and a drizzle of the yogurt sauce.
7. Serve the tacos with lime wedges on the side for an extra citrusy kick. Enjoy immediately for the best flavor and texture.