The other day, we were out boating, and we needed to refill the tank. We started talking to the gas guy, and somewhere in the conversation he gave us yellowtail. Big time score! We divided the pieces in between all of us on the boat. Not sure what everyone else made with their “catch of the day,” but I made Grilled Fish Tacos with Chipotle Mayo Sauce.
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When the hubs first moved to San Diego, we would go to Mexico each week to celebrate Taco Tuesday. It felt like we were on vacation even though we were only 15 minutes away from home. The problem with eating tacos in Mexico is that they are not figure friendly. I’m sure you’ve seen the traditional version of fish tacos – breaded, fried goodness, or Ensenada Fish Tacos.
Here, I’m making GRILLED fish tacos. They will keep me in a swimsuit longer without scaring the other boaters. Plus, it’s grilling season. Any excuse to grill is a good excuse.
Grilling fish can be tricky though. First, you have to debone the fish with tweezers. I prefer to use a Grill Plank Saver so I can reuse the planks, or invest in a good Fish Spatula. Once the fish is opaque around the edges, the skin is crispy, and it moves easily, that baby is ready to eat!
Food is like life, you gotta live it with a little spice. 😉 That’s why… chipotle mayo sauce! If you’re not into mayo, go with Greek yogurt. I don’t go overboard with the chipotle either. I’m looking for flavor on my tacos, not a mouth-on-fire hot. A little chipotle goes a LONG way here.
Note: You can use whatever white fish you like – cod, bass, sole, even tuna. Cheers to eating more yummy fish!
Table of Contents
More Chipotle Recipes:
- Spicy Chicken Chipotle Pastsa
- Chipotle Carne Asada
- Albondigas al Chipotle
- Camarones en Crema Chipotle
More Grilling Recipes:
Hungry for More?
Grilled Fish Tacos with Chipotle Mayo Sauce
- Fire up the grill to 375 degrees F, or medium-hot heat
- Oil the grill liberally with olive oil.
- Be careful to remove all the bones from the fish.
- Season the fish with half the salt, pepper, cumin, and oregano on both sides.
- Cook 4-5 minutes on each side, depending on the thickness of the fish.
- In the meantime, in a small bowl, add mayonnaise (or Greek Yogurt, if using), lemon juice, chipotle and remaining salt, pepper, cumin, oregano.
- Mix together and set aside.
- Heat up corn tortillas and top with grilled fish, chipotle mayo sauce, spinach, and tomatoes.
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.