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Baja Chipotle Fish Tacos

Baja Chipotle Fish Tacos

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Grilled fish and a creamy smoked pepper sauce will take your tastebuds to the white sandy beaches of Mexico!

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



  1. In Ziploc(R) bag, combine fish and 3/4 cup Marinade. Marinate in refrigerator for 1 hour, turning several times.
  2. Mix Chipotle Sauce ingredients and chill.
  3. Remove fish from marinade, discarding used marinade. Grill fish, turning and brushing with reserved 1/4 cup Marinade.
  4. To serve, divide fish among tortillas (use two tortillas for each taco). Top with cabbage and drizzle with Chipotle Sauce.
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I couldn't find Baja Chipotle Marinade in our local supermarket and substituted it for Lawry's Mesquite Marinade, which has very similar ingredients. Also I used lettuce instead of cabbage and seared fish on a pan because we don't have a grill. The result was very tasty and flavorful, everyone asked for more!


This is so yummy. I don't usually buy store bought marinades but I couldn't resist this lime infused delight from Lawry's. I only made minor changes. I didn't feel that my tender white bass was going to hold up on the grill, so I cooked the fillets in a super hot cast iron skillet and it worked great. It ended up kinda juicy and mushy but it didn't make any difference when you're putting it into a tortilla. We used lettuce instead of cabbage and about a 1/4 c. of low-fat ranch dressing in place of the sour cream. (We were out!) I would eat this again tomorrow!


I thought these were really good. First time to make fish tacos. My hubby didn't like them, but he doesn't like cabbage.