Baja Grilled Fish Tacos with Chipotle Lime Mayo

This recipe brought my husband and I back to Mexico and the vacation the two of us took earlier this year.  We ate fish tacos on the beach almost daily.  The only thing missing from dinner tonight was the margarita! (and the beach, and the sun, and the ocean, and the calm of meals that are kid free…)

Though the fish tacos were not a hit with our boys, you can’t win them all.  They filled up on the tortillas, tomatoes, and avocado.  We loved the whole package and plan to make them again.  I especially loved the contrast of the refreshing lime flavor with the spicy chipotle chili seasoning in the Chipotle Lime Mayo.

Baja Grilled Fish Tacos with Chipotle Lime Mayo
*I’m sorry I don’t have the name of the cookbook I adapted this recipe from.  It is a great recipe and if I get that cookbook from the library again, I will be sure to update this post.
Marinade Ingredients:
1 ½ lbs. tilapia
1 tsp.  salt
½ tsp. pepper
1 large white onion, finely chopped
1/2 c. fresh cilantro, chopped
2 small cloves garlic, minced
1 tsp. ground cumin or more to taste
1 tsp. dried oregano
½ c. olive oil
¼ c. + 3 Tbls. Fresh lime juice
¼ c. orange juice
Chipotle Lime Mayo (prepare on serving day):
½ c. mayonnaise
½ c. sour cream
2 T. lime juice or more, to taste
1 t. lime zest
1 T. sugar
Salt to taste
1/2 tsp. ground chipotle chili (adjust to taste – we like it spicy)
Pinch cayenne pepper
Additional Ingredients for Serving Day:
Cooking spray or oil
Salsa or pico de gallo
Tortillas
Red onion, chopped
Cilantro, chopped
Avocado, peeled and cubed
Red Cabbage, finely shredded
(The kids also added tomatoes and shredded cheese to their tacos.)
Rinse fish fillet and pat dry.  Sprinkle both sides with salt and pepper.  Set aside.
In medium bowl, combine remaining marinade ingredients.  Divide marinade into three portions.  Place one in small freezer bag and set aside.  Place one in large freezer bag.  Place fish in larger bag on top of marinade.  Top the fillets with last third of marinade and seal bag.  Let fish marinade in fridge for 20-30 minutes, turning once before freezing.  Freeze smaller extra marinade separately for serving day.
On your serving day, thaw the fish and extra marinade completely.
Grill fish on foil that has been sprayed lightly with cooking spray on the grill.  Grill over medium heat, turning once, basting with the extra marinade while grilling.
While the fish is cooking, whisk together the ingredients for the Chipotle Lime Mayo.  Adjust the seasonings to your taste preferences. Clean and cut up all the additional toppings for the tacos.
When the fish is done, chop it coarsely.
Assemble the fish tacos and drizzle with Chipotle Lime Mayo.  Enjoy!
Food for Thought:  If you are doing freezer cooking, most of the work still ends up being on your serving day.  I had the fish in the freezer in the marinade but the rest of the ingredients were prepped today.  I was thankful I made this on a day when my husband was home to help with the kids.
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