Grilled Fish Tacos with Chipotle Cream


Grilled Fish Tacos are customizable on corn or flour tortillas. We recommend some salsa and avocado.

Grilled Fish Tacos
Photo: Kim Cornelison
Prep Time:
25 mins
Grill Time:
6 mins
Total Time:
31 mins


  • 1 pound fresh skinless red snapper, tilapia or sole fillets, about-1/2 inch thick

  • 1 tablespoon cooking oil

  • 1 teaspoon ancho chili powder

  • ½ teaspoon ground cumin

  • ¼ teaspoon each salt and freshly ground black pepper

  • ½ cup dairy sour cream

  • 1 teaspoon chipotle chile pepper in adobo sauce, finely chopped

  • 6 6 inch tostada shells or corn tortillas

  • 2 cup shredded romaine lettuce or packaged shredded cabbage with carrot (coleslaw mix)

  • 1 ripe avocado, halved, seeded, peeled, and cut into thin slices (optional)

  • 1 cup refrigerated fresh salsa

  • 1 lime, cut into wedges

  • Snipped cilantro (optional)


  1. Preheat gas or charcoal grill.

  2. Place fish fillets on a plate; rub each fillet on both sides with the oil. In a small bowl combine chili powder, cumin, salt, and pepper; rub onto fillets on both sides. Stack tortillas, if using, and wrap in foil. For chipotle cream, in another small bowl stir together sour cream and chopped chipotle pepper; set aside.

  3. For a charcoal grill, place fish and tortilla stack on the greased rack of an uncovered grill directly over medium coals until fish just flakes easily when tested with a fork and tortillas are heated through, turning fish and tortilla stack once. (Allow 4 to 6 minutes per 1/2-inch thickness of fish). (For a gas grill, preheat grill. Reduce heat to medium. Place fish and tortilla stack on greased grill rack over heat. Cover and grill as above.)

  4. Top tostada shells or fill warm tortillas with lettuce, fish, and avocado slices. Serve with fresh salsa, chipotle cream, lime wedges, and cilantro, if desired.

Fish Tostadas:

Prepare as above, except substitute 6 tostada shells for the tortillas and omit stacking and grilling.

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