Grilled Chile Vodka Fish Tacos are THE taco of the summer. The tilapia takes on a ton of flavor from the chile vodka marinade before it hits the grill! When you top off the fish with a bright grapefruit salsa and refreshing avocado jalapeño crema, it’s impossible to resist diving in for one (or three) more.
Disclosure: This post is sponsored by Breckenridge Distillery! While I was compensated in exchange for this post, as always, all opinions and the recipe are my own. Thanks for supporting the brands that support Cake ‘n Knife!
After spending a couple of blissful weeks in Europe, I am back to the ol’ grind. Thankfully the ol’ grind includes cooking amazing things like these fish tacos, so really, I can’t complain.
I remember when returning to work after vacation was literally torture. This was generally because I would be heading out to a new destination immediately after returning home. There was one of these trips that brought me out to San Diego once I returned from vacation, and despite all my grumblings about not being home long enough, this trip ended up having a huge impact on me.
The huge impact came down to one. epic. taco.
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Now I’ve eaten my weight in tacos several times over the years, but this fish taco that I had while overlooking the ocean in San Diego was the best one I ever tasted. I remember thinking “holy CRAP, this is what fish tacos should taste like!” It was marinated in tequila, topped with a citrus-packed salsa, and a creamy avocado crema that I can still taste if I close my eyes and imagine it once again…
Much like the fish tacos I ate in Kauai, btw.
Instead of marinating these fish tacos in tequila though, I decided to shake things up a bit.
How, you ask?
With VODKA.
Breckenridge Distillery Vodka is literally the only vodka I drink. I wasn’t a big vodka girl until I had theirs, to be quite honest. Breckenridge Distillery‘s vodka is smooth and clean, almost refreshing when you drink it straight (i.e. no alcohol shudder included). In cocktails, it almost has a subtle sweet flavor, so I use it all the dang time.
It must be because their the world’s highest distillery, right? 😉
Then they came out with a Chili Chile Vodka…. And I fainted.
The smoky spicy flavors in this vodka compliment the fish perfectly in these tacos. The fish ends up being light and refreshing with a spicy bite to it. When you add it to a taco with a crisp grapefruit salsa and drizzle on a refreshing avocado jalapeño crema, it’s basically the best bite of a fish taco you could ever experience.
Your summer grilling adventures simply have to include this taco – if only to experience the glory that is the Chile Chili Vodka marinade. Step aside tequila, your fish taco days are over.
Don’t forget to pair these tacos with a tasty chili salty dog to keep those chile chili vodka flavors going. If you need another seafood taco, shrimp tacos are delightful when topped with a lime-cilantro crema!
This Recipe’s Must-Haves
- Weber Original Kettle Premium Charcoal Grill is the grill I go for because I love the charred flavor that it gives to the fish! However, if you can’t swing a grill, this killer Lodge Cast Iron Square Grill Pan
does the trick. - Shun Chef’s Knife – for all those precise cuts for the salsa 😉
- Stainless Steel Mixing Bowls – because I would literally lose my mind without them.
does the trick.
– for all those precise cuts for the salsa 😉
Want more ideas for festive tequila drinks and food to go with them? I’ve got a round up of tequila and tacos recipes for you to enjoy!
Grilled Chile Vodka Fish Tacos
ingredients
- 3 Tbsp Breckenridge Chili Chile Vodka
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 clove garlic minced
- Pinch of cayenne pepper
- Juice of 1 lime
- Four boneless tilapia filets skin removed
- Canola oil
- 16 six inch soft corn tortillas
- Lime wedges
- 1/2 avocado pitted and peeled
- 1/2 jalapeño seeded and diced
- 1/4 cup sour cream
- 1 garlic clove
- 1/4 tsp cayenne pepper
- Juice of 1/2 lime
- 1 Tbsp fresh cilantro
- 2 pink grapefruits
- 1 jalapeno seeded and diced
- 2 Tbsp red onion diced
- 2 Tbsp chopped fresh cilantro
- Pinch of salt
instructions
- In a medium bowl, whisk together Breckenridge Chili Chile Vodka, cumin, chili powder, garlic, cayenne and lime juice. Add tilapia filets and marinade for 10 to 15 minutes.
- In a small bowl, stir together ingredients for the grapefruit salsa. Set in refrigerator until ready to serve.
- In the bowl of a food processor, add ingredients for the avocado jalapeño crema. Puree until smooth. Set in refrigerator until ready to serve.
- Heat up grill and season with oil. Add fish to grill (ideally using a fish basket to avoid the filets breaking apart) and cook approximately 3 minutes per side, until cooked through.
- Remove fish from grill and cut fish into short strips.
- To assemble to tacos, add 3 to 4 small pieces of fish to each corn tortilla. Top with grapefruit salsa and avocado jalapeño crema. Garnish with a pinch of fresh chopped cilantro and serve with lime wedges.
- Serve immediately.
Sounds AMAZING Meghan! I want that SoCal fish taco taste too!!!
Thanks for sharing 🙂
Ann
Thanks so much Ann!! 🙂 I know you’ll love this recipe!