Grilled Fish Tacos

Bailey Farms hot sauces are all natural and of the highest quality. Unlike other sauces that are mostly pepper-vinegar, they are a blend of chiles and fresh vegetables that are cooked down to perfection and deliver the perfect balance of heat and flavor.

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Tacos and marinade:
2 Tilapia fillets, about 3/4 lb
1/3 cup olive oil
juice from 1 lime
zest of one lime
1 teaspoon agave
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon seafood seasoning (e.g. Old Bay)
1/2 teaspoon Bailey Farms hot sauce
4 flour tortillas

1/4 cup sour cream
1 tablespoon lime juice
zest from half of a lime
1/4 teaspoon cumin
1/4 teaspoon chili powder

Topping items:
grilled onions
diced tomatoes
roasted corn, cut off the cob
avocado slices


Mix together the olive oil, lime juice, lime zest, agave, cumin, chili powder, seafood seasoning and hot sauce in a small mixing bowl. Marinate the tilapia in the mixture for 1 to 2 hours.

In the meantime, roast the corn in the oven for 30 minutes at 350˚F.

Preheat an outdoor grill on high heat and lightly oil the grate. Remove the fish from the marinate and discard any access liquid. Grill fish on the grill for about 8-9 minutes, until the pieces are easily flaked with a fork. To grill onions for topping, slice the onions and grill on the same grill as the fish for about 3-4 minutes, until the onions start to brown on the edges.

To make dressing, mix all ingredients together in a small bowl.

To assemble tacos, heat tortilla on the grill for about 1 minute, flipping halfway through. Then place desired number of fish pieces in the middle of the tortilla, topped with onions, corn, tomatoes, avocado and sour cream dressing.

Serves 2.