Raspberry Chipotle Fish Tacos
These Raspberry Chipotle Fish Tacos are a fun twist inspired by one of my favorite family snacks: chipotle raspberry jelly poured over cream cheese and served with wheat thins at Thanksgiving. I took that same sweet–spicy flavor combination and turned it into a light, refreshing, and flavor-packed taco.
The balance of smoky chipotle heat with sweet raspberry preserves pairs perfectly with a flaky white fish and a squeeze of grilled lime. It’s the kind of taco that feels fancy but comes together fast—and once you try that sauce, you’ll want to put it on everything (trust me, make extra).
The Ingredients
White Fish:
For the perfect fish taco, you need a light, flaky fish. While many people love Mahi Mahi, I prefer cod or Chilean sea bass for their buttery texture and versatility. Chilean sea bass, in particular, is rich in protein and healthy fats, and it allows the raspberry chipotle sauce to really shine.
Toppings:
For this batch, I used cabbage, mango, and cilantro, but feel free to customize. Freshly chopped jalapeños, cream cheese, or even bacon bits would turn this into a delicious jalapeño-popper-inspired taco — and yes, I’ll probably try that next time!
The Method
Grill everything you can. Seriously.
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Grill the fish for smoky flavor.
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Grill the limes for caramelized tartness.
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Warm the tortillas on the grill for just a minute per side.
Even the sauce can be made on the grill in a small skillet if you prefer.
Grilling brings out a bold flavor that perfectly complements the sweetness of the raspberry preserves and the heat of the chipotle.
Ok and maybe don't grill the toppings (except grilled cabbage would maybe be delicious).
Pairings
These tacos have a ton of flavor, so keep the sides simple. Pair them with chips and salsa, a light margarita, or a sparkling water with lime.
And if you make extra raspberry chipotle sauce (which you absolutely should), serve it later over cream cheese with crackers for a quick appetizer.
Raspberry Chipotle Fish Tacos
Equipment
- Grill
- Blender or Food Processor
- Small Skillet
Ingredients
- 1 pound white fish filet preferably Chilean sea bass; can use multiple small fillets
- 2 tablespoons olive oil
- 1 tablespoons flakey sea salt or less if using fine salt
- 2-3 limes 2 for cooking, 1 for garnish
- 4 ounces chipotle peppers in adobo sauce about ½ can
- 3 ounces raspberry preserves about ¼ jar
- 1 tablespoon butter
- 1 medium mango chopped (optional topping)
- 1/4 head cabbage shredded (optional topping)
- 4 tablespoons cilantro chopped (optional topping)
- 4 ounces Crotija cheese crumbled (optional topping)
- 8 small corn tortillas
Instructions
- Prep the ingredients: Blend chipotle peppers in adobo sauce until smooth. Slice limes in half. Chop mango, cabbage, and cilantro, and crumble Cotija cheese.
- Preheat the grill to medium-high heat.
- Prepare the fish: Coat fillets with olive oil and season with sea salt.
- Grill the limes cut-side down for about 3 minutes until slightly charred.
- Make the sauce: In a small skillet (on the grill or stovetop), combine butter, blended chipotle peppers, raspberry preserves, and the juice from one grilled lime. Heat until warm and slightly bubbly (5–10 minutes), stirring occasionally.
- Grill the fish: Cook until the flesh is opaque and flakes easily (about 5–6 minutes per side). Squeeze the juice from another grilled lime over the fish before removing it from the grill.
- Warm the tortillas for about 1 minute per side on the grill.
- Assemble the tacos: Layer cabbage, mango, grilled fish, and drizzle with raspberry chipotle sauce. Top with Cotija cheese and cilantro. Serve with extra lime wedges.
Notes
- Make extra sauce—it’s incredible as an appetizer over cream cheese with crackers.
- Adjust chipotle quantity to your spice tolerance.
- For a lower-carb version, serve as fish taco bowls over cabbage slaw instead of tortillas.
welcome!
Hi, I'm Margot Searls and my hope is to turn around recipes from my table to yours. The food you put on your table can truly turn your lifestyle around for the better—hence Turned Around Table.
