Paula Deen Easy Fish Tacos

Paula Deen easy fish tacos are a light, flaky weeknight dinner with grilled tilapia, chipotle mayo and crunchy Savoy cabbage that comes together in 18 minutes. Save this quick fish taco recipe for weeknight dinner, cookout or game day, because it's a simple grill pan meal.

Flake the tilapia into chunky pieces right after it comes off the grill, because the fish is still hot and falls apart easily. Cut it into big bites and it turns to mush, and you lose the texture against the cabbage.

Paula heats each corn tortilla right over the burner flame for 30 seconds, so the edges char and soften without any extra pan. The chipotle mayo is only two ingredients, and it adds smoky heat and creaminess in place of a heavy sauce.

Paula Deen Easy Fish Tacos

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

8

minutes

Calories

230

kcal

Chunky grilled tilapia sits on warm, lightly charred corn tortillas with smoky chipotle mayo. Fresh shredded cabbage on top adds a crisp bite against the tender fish.

Ingredients

• 1 1/4 lbs tilapia fillets
  

• 1/2 cup mayonnaise
  

• 2 tsp adobo sauce from canned chipotle peppers
  

• 8 corn tortillas
  

• 1/4 head Savoy cabbage
  

• Kosher salt, to taste
  

• Black pepper , to taste
  

Directions

• Heat the grill pan: Heat a grill pan to medium-high and spray it with non-stick spray. Then season both sides of the 1 1/4 lbs tilapia fillets with kosher salt and black pepper.
• Grill the fish: Grill the fish for 4 minutes on each side. While it cooks, turn on the other burners so they are ready for the tortillas.
• Warm the tortillas: Hold each of the 8 corn tortillas over the open flame for 30 seconds. They should turn soft and pick up a few charred spots.
• Make the chipotle mayo: Whisk 1/2 cup mayonnaise and 2 tsp adobo sauce from canned chipotle peppers in a small bowl. Then slice the 1/4 head of Savoy cabbage into thin shreds.
• Flake the fish: Move the fish from the grill to a plate. Then flake it with a fork into chunky pieces.
• Assemble the tacos: Spread the chipotle mayo over each tortilla, then top with fish and cabbage. Finish with a sprinkle of kosher salt and serve right away.

Tools for this recipe

• OXO 12-inch locking tongs, OXO 11-inch balloon whisk, Victorinox Fibrox 8-inch chef's knife, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a fish other than tilapia?

Any mild white fish works here, like cod, mahi-mahi or catfish. Thicker fillets may need an extra minute or two per side, so check that the fish flakes easily with a fork.

How do I make the sauce less spicy?

Use a little less adobo sauce, since that is where all the heat comes from. You can start with 1 teaspoon and taste it before adding more.

Can I cook the fish without a grill pan?

A regular skillet over medium-high heat works fine, and so does an outdoor grill. You will miss the grill marks, but the fish cooks in the same 4 minutes per side.

Can I make the chipotle mayo ahead of time?

Yes, stir it together and keep it covered in the fridge until you are ready to eat. Cook the fish and warm the tortillas right before serving, because they taste best fresh.

What is the biggest mistake with fish tacos?

Leaving the fish on the grill too long is the most common problem, since thin tilapia dries out fast. Pull it at 4 minutes per side, and it stays moist and flakes into tender chunks.