Description
Grilled fish tacos with a creamy chipotle crema.
Ingredients
Scale
- 1 pound white fish fillets (like cod or tilapia)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 small corn or flour tortillas
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 1/4 cup shredded cabbage
- 1 lime, cut into wedges
- For the Chipotle Crema:
- 1/2 cup sour cream
- 1 tablespoon adobo sauce from canned chipotle peppers
- 1 teaspoon lime juice
- Pinch of salt
Instructions
- Preheat grill to medium-high heat.
- Brush fish fillets with olive oil and season with chili powder, cumin, salt, and pepper.
- Grill fish for 3-4 minutes per side, or until cooked through and flakes easily with a fork.
- While fish is grilling, warm tortillas on the grill or in a dry skillet until pliable.
- In a small bowl, whisk together sour cream, adobo sauce, lime juice, and salt to make the chipotle crema.
- Break grilled fish into chunks.
- Assemble tacos by placing fish in tortillas and topping with chipotle crema, cilantro, red onion, and cabbage.
- Serve with lime wedges.
Notes
- Adjust the amount of adobo sauce in the crema for your preferred level of spice.
- You can pan-sear the fish instead of grilling if you don’t have a grill.
- Other toppings like avocado or pico de gallo work well too.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg