Traeger Kitchen


Fish Tacos

Prep Time

10 Minutes

Cook Time

10 Minutes

Effort

Pellets

Pecan

Dive into fiery fish tacos, they grill up faster than you can catch a barrel wave. Made with Cajun Rub, tangy chipotle drizzle, and crisp, cabbage shreds, there won't be a lull between sets of tacos being devoured.

Ingredients

How many people are you serving?

4

Units of Measurement:

main
  • 4 Tilapia, filets

  • 2 Teaspoon canola oil

  • 2 Teaspoon Cajun Rub

  • 2 Cup sour cream

  • 1 Chipotle Peppers in ancho, finely diced

  • 2 Tablespoon adobo sauce

  • 1 Whole lime zest

  • 1 Whole lime juice

  • salt

  • pepper

  • 8 corn tortillas

  • 4 Cup shredded cabbage

  • 2 lime, cut into wedges

Steps

  • 1

    When ready to cook, start your Traeger, set the temperature to High (450F), and preheat, lid closed (10-15 minutes).
    Grill500 ˚F
  • 2

    When the grill has come to temperature, place a cast iron skillet on the grill, close the lid and pre heat it for 10 minutes
  • 3

    Meanwhile, toss the tilapia fillets in the canola oil and Cajun Rub. When the pan has been preheated, place the tilapia in the skillet and cook for 5 minutes on each side.
    Grill500 ˚F
    Ingredients
    • 4 Tilapia, filets

    • 2 Teaspoon canola oil

    • 2 Teaspoon Cajun Rub

  • 4

    In a small bowl, combine chipotle sour cream ingredients and whisk.
    Ingredients
    • 2 Cup sour cream

    • 1 Chipotle Peppers in ancho, finely diced

    • 2 Tablespoon adobo sauce

    • 1 Whole lime zest

    • 1 Whole lime juice

    • As Needed salt

    • As Needed pepper

  • 5

    Warm the tortillas on the grill or burner and assemble the tacos
    Ingredients
    • 8 corn tortillas

  • 6

    Place half a tilapia filet in a warm tortilla with 1 tsp. of the chipotle sour cream, top with shredded cabbage and a squeeze of lime juice. Enjoy!
    Ingredients
    • 4 Cup shredded cabbage

    • 2 lime, cut into wedges

Cooking Notes

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