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Grilled fish tacos topped with cabbage slaw, made using the citrus-shield grilling method for maximum juiciness.

Smoky Citrus-shield Grilled Fish Tacos

Rebecca Blumer
Ditch the sticking and the stress with this Citrus-Shield method for perfectly smoky, moist grilled fish tacos featuring a bold chipotle crema and fresh cabbage crunch.
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Prep Time 35 minutes
Cook Time 10 minutes
Marinating time 6 hours
Total Time 6 hours 45 minutes
Course Main Course
Cuisine Mexican
Servings 4 people
Calories 385 kcal

Equipment

  • Outdoor grill
  • Fish spatula
  • Shallow dish
  • Mixing Bowls

Ingredients
 

Marinated Fish:

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons fresh lime juice
  • 2 teaspoons lime zest
  • 2 cloves garlic minced
  • 1 1/2 teaspoons honey
  • 1 teaspoon seafood seasoning
  • 1 teaspoon hot pepper sauce
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground black pepper
  • 1 pound tilapia fillets cut into chunks

Dressing:

  • 8 ounce light sour cream
  • 1/2 cup adobo sauce from chipotle peppers
  • 2 tablespoons fresh lime juice
  • 2 teaspoons lime zest
  • 1/2 teaspoon seafood seasoning
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • Salt and pepper to taste

Assembly:

  • 10 ounce tortillas
  • 3 ripe tomatoes seeded and diced
  • 1 small head cabbage cored and shredded
  • 1 bunch cilantro chopped
  • 2 limes cut in wedges

Instructions
 

Marinate the fish (give it time)

  • Set out everything you need so you are not scrambling later, this recipe moves fast once the grill is hot.
  • In a bowl, whisk together the olive oil, vinegar, lime juice, lime zest, garlic, honey, seafood seasoning, hot pepper sauce, cumin, chili powder, and black pepper until unified and glossy.
  • Lay the tilapia chunks in a shallow dish, pour the marinade over, then cover tightly and refrigerate for 6 to 8 hours to allow the flavor to sink in.

Stir up the chipotle dressing

  • In a separate bowl, mix the sour cream with the adobo sauce until the color turns a warm peachy orange.
  • Stir in the lime juice, lime zest, seafood seasoning, cumin, and chili powder. Add salt and pepper to taste, then cover and refrigerate until ready to eat.

Grill with the Citrus Shield

  • Preheat an outdoor grill for high heat, lightly oil the grate, and set it 4 inches from the heat source.
  • Remove the fish from the marinade, let the excess drip off, and discard the marinade. Pat the top side of the fish dry.
  • Create your Citrus Shield by covering the hot area with lemon and lime slices in a single layer, then set the fish pieces directly on top. Grill, turning once, for about 9 minutes total until the fish flakes easily.

Assemble and serve

  • Place the grilled fish in the center of the tortillas, then pile on the diced tomatoes, shredded cabbage, and chopped cilantro.
  • Finish with a generous drizzle of the chipotle dressing. Roll up the tortillas and serve immediately with fresh lime wedges.

Notes

Safety Tip: Always use a meat thermometer to pull the fish at 145 degrees F to ensure it is opaque and flaky rather than rubbery.
Pro Tip: Use a thin, flexible fish spatula to slide under delicate chunks without shattering them on the grill.
Storage Tip: Store leftover fish and shredded cabbage separately in airtight containers to prevent the slaw from going limp.
Serving Tip: Warm the tortillas briefly at the end of grilling so they stay pliable and pick up a subtle smoky aroma.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 385kcalCarbohydrates: 32gProtein: 26gFat: 18gSaturated Fat: 4gCholesterol: 62mgSodium: 710mgPotassium: 480mgFiber: 5gSugar: 4gVitamin A: 12IUVitamin C: 25mgCalcium: 10mgIron: 12mg
Keyword chipotle dressing, citrus-shield, grilled fish tacos, healthy dinner
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