Tilapia Tacos with Cumin, Lime & Chipotle Aioli

Transform your basic tilapia tacos into a tantalizing treat with an easy marinade and spicy chipotle aioli. They're a great dinner for the family, and are fun at parties. Try serving them at your next get together, letting guests assemble their own with a variety of toppings.

Prep Time:  10 minutes
Cook Time: 6-8 minutes
Yield: 4 Servings


       Chipotle Aioli

  • ¼ cup Greek yogurt
  • ¼ cup mayonnaise
  • 1 TB minced chipotle in adobo sauce, more to taste
  • 1 tsp lime juice
  • 1TB minced red onion
  • 1 TB minced cilantro
  • ¼ tsp cumin

      Cumin Lime Tilapia Tacos

  • 3 TB lime juice
  • 1 TB extra virgin olive oil
  • 1 tsp cumin
  • ¾ tsp kosher salt
  • ½ tsp minced garlic
  • 1 lb boneless tilapia filets, halved lengthwise
  • Cooking spray
  • 1/2 cup coleslaw mix or shredded cabbage
  • 8 corn tortillas
  • ¼ cup minced cilantro for garnish
  • ¼ cup minced red onion for garnish
  • Lime wedges for serving


Combine all chipotle aioli ingredients and keep chilled until ready to serve (may be made up to 4 days before serving). When ready to cook, combine lime juice, olive oil, cumin, garlic, and salt in a shallow dish. Add tilapia and toss to coat. Marinate for 30 minutes chilled. Coat a grill or grill pan with cooking spray. Remove tilapia from marinade and grill for 3-4 minutes per side or until fish flakes easily with a fork. Cut tilapia into 8 even portions. Wrap corn tortillas in foil and warm on grill or in oven. Serve each taco with 1 TB cole slaw, 1 piece tilapia, 1 TB chipotle aioli and garnish as desired.


This recipe is easily doubled to feed a crowd. You can also serve with additional garnishes like diced plum tomatoes, salsa verde or diced avocado.