Grilled Tilapia Tacos with Lime Crema Recipe
This recipe for Grilled Tilapia Tacos with Lime Crema is a showstopper. Bright and colorful, fragrant, and flavorful; it is a Mexican inspired gem of a recipe that will have even those who aren’t super keen on fish enjoying a seafood dinner. The tilapia is firm, yet buttery, with a subtle spice that doesn’t overpower. Paired with the char from the BBQ, the little crispy bits, and smoke scent further enhance the fish’s delightful taste. The slaw is bright and slightly acidic, and everything is topped off with the tangy crema that pulls it all together in a harmonious flavor profile.
Grilled Tilapia Tacos with Lime Crema Recipe
PrintIngredients
Method
Photos
1
lime, zested and juiced
4
tilapia fillets, back and sides separated
12
flour tortillas, 6 to 8-inch
Marinade
3 tbsp.
melted coconut oil
2 tbsp.
lime juice
2½ tsp.
ground cumin
2½ tsp.
paprika
1
small red chili pepper, minced
1 clove
garlic, minced
¼ tsp.
salt
¼ tsp.
freshly ground black pepper
Cabbage Slaw
6 tbsp.
sour cream
4 tbsp.
mayonnaise
1½ tbsp.
lime juice
minced lime zest
salt to taste
Cabbage Slaw
½ (approx. 3 cups)
small red cabbage, shredded
⅓ cup
chopped cilantro
2 to 3
green onions, sliced
1 clove
garlic, minced
pinch
salt
remaining lime juice
- Prepare the lime crema in a bowl by combining all of the ingredients and whisking until smooth. Set aside in the fridge until ready to serve.
- In another bowl, add the slaw ingredients, tossing until coated.
- Separate the thin side from the thicker back in all the fillets, this should leave you with 8 fillets, 4 thin and 4 thick. In a tray or a baking dish, combine the marinade ingredients. Use a Napoleon Basting Brush to coat each of the fillets on both sides with your marinade.
- Preheat the grill to high, around 500°F. Give it a good cleaning and allow it to come up to temperature again. Brush the grids with a little high heat oil like avocado or coconut. Place all of the fillets onto the grill over direct heat. Turn the grill down to medium, around 350°F.
- After 3 to 5 minutes, flip the fish using tongs or a fish spatula. If good sear marks have formed, you should have no problem lifting the fish. If it is stuck, leave it a moment more and try again. Keep an eye on the thinner fillets as they will cook faster than the thick-back parts that you separated.
- The fish is finished when the flesh is opaque and flakes easily. Serve on flour tortillas topped with the fresh slaw, and loads of fresh crema. Try an extra squirt of grilled lime for even more intense flavor.
As I wrote the Seafood Grilling Guide blog, I realized that I hadn’t grilled a seafood recipe in a while. Sure, there were loads of shrimp and salmon recipes, but there needs to be more than that. That’s where these Grilled Tilapia Tacos with Lime Crema came in. Fragrant, bright, fresh, and just the perfect amount of spicy. You’re going to be hard pressed to choose between Instagramming and eating these beauty tacos! Speaking of Instagram, share your favorite seafood BBQ recipes with us on our social pages like Grills Facebook and Grills Instagram using the hashtags #GrilledFish and #NapoleonGrills.
Combine the marinade ingredients
Brush both sides
Grill using direct heat
Flip gently
Serve with soft taco shells
Top with cabbage slaw
And the lime crema
Try a spritz of grilled lime
Try with avocado and jalapeno
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Combine the marinade ingredients
Brush both sides
Grill using direct heat
Flip gently
Serve with soft taco shells
Top with cabbage slaw
And the lime crema
Try a spritz of grilled lime
Try with avocado and jalapeno
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