Grilled Tex-Mex Tilapia

Grilled tilapia fillets are infused with Southwestern spices and served on a platter alongside nutritious vegetables for a family-style Tex-Mex feast.


Prep time: 10 mins
Cook time: 15 mins
Yield: 4 servings


  • 1-1/2 pounds BAP-certified tilapia fillets
  • 2 chipotle chiles in adobo sauce, finely chopped
  • 2 teaspoons adobo sauce
  • 1 teaspoon Mexican oregano
  • Kosher salt
  • Freshly ground black pepper
  • 3 tablespoons canola, avocado or safflower oil
  • 1 bunch scallions, trimmed
  • 1/2 green cabbage, cut in 1-inch wedges, leaving core intact
  • 1 avocado, halved and pitted
  • 2 ears corn, peeled and halved
  • Warm corn tortillas
  • Lime wedges
  • Hot sauce
  • Mexican crema or sour cream


  1. Step One

    Preheat grill to high. Cut out four 12-inch sheets heavy duty foil (or double regular foil) and place tilapia on them. Spread the fish with the chiles and adobo sauce and crumble the oregano over. Sprinkle with salt and pepper and fold up the foil making neat packets.

  2. Step Two

    Brush the scallions, cabbage, cut side of the avocados and corn with oil, then sprinkle with salt and pepper. Place the vegetables on the grill and cook until grill marked and charred, 3-10 minutes. Grill the fish packets until cooked, about 7-8 minutes. Serve the fish and vegetables on a platter, letting diners help themselves. Serve with the tortillas, lime wedges, hot sauce and crema.


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