Chipotle Cream Fish Taco’s
Chipotle Cream Fish Taco’s: A Fresh and Spicy Delight
Hello, my foodie friends!
Today, I am bringing you a fresh, light, and slightly spicy Chipotle Cream Fish Taco’s recipe. Everyone knows that fish is great for you—it’s packed with Omega-3 fatty acids that help reduce the risk of heart disease, lower blood pressure, and improve brain function. And let’s be honest, We call could use a little of that! But beyond its health benefits, fish can be transformed into an incredibly flavorful and delicious meal.
The first time I ever tried fish tacos was actually while on vacation in the Caribbean with my husband. I know, right? I had to travel all the way to the Caribbean to discover this amazing dish! Before then, I never really considered fish as a taco filling. But after that first bite, I fell in love with the vibrant flavors and knew I had to recreate it at home.
This Chipotle Cream Fish Taco’s recipe is easy to make and perfect for a quick weeknight meal. You can adjust the heat of the chipotle cream to your liking, and any leftovers can be stored in the fridge for later use in all kinds of other recipes.
Why You’ll Love These Fish Taco’s
- Fresh and flavorful – A perfect balance of spice, creaminess, and zest.
- Quick and easy – Great for busy weeknights.
- Customizable – Adjust the spice level to suit your taste.
Ingredients You’ll Need
- 2 tablespoons oil
- 2 tablespoons lime juice
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 4 white fish fillets (such as tilapia or cod)
- ½ cup plain yogurt
- ¼ cup mayonnaise
- 2 chipotle peppers in adobo sauce, finely chopped
- 2 cups shredded cabbage
- ½ cup corn kernels
- ¼ cup chopped cilantro
- Corn tortillas
How to Make Chipotle Cream Fish Taco’s
Step 1: Prepare the Marinade
In a small bowl, whisk together the oil, lime juice, salt, cumin, onion powder, garlic, and pepper.
Step 2: Marinate the Fish
Pour the marinade over the fish fillets and let them sit while you make the Chipotle Cream Sauce.
Step 3: Make the Chipotle Cream Sauce
While the fish is marinating, in a small bowl, mix together the yogurt, mayonnaise, and chipotle peppers. Set aside.
Step 4: Cook the Fish
Heat a nonstick skillet over medium heat. Add the fish and marinade to the pan, cooking for about 3 minutes per side or until the fish is cooked through.
Step 5: Prepare the Slaw
In another bowl, combine the shredded cabbage, corn, and cilantro.
Step 6: Flake the Fish
Once cooked, remove the fish from the pan and use a fork to flake it into bite-sized pieces.
Step 7: Warm the Tortillas
Heat the corn tortillas until soft and pliable.
Step 8: Assemble the Tacos
Serve the fish on warmed tortillas, topped with the corn slaw and a drizzle of chipotle cream sauce.
So, grab your favorite toppings, whip up a batch of chipotle cream, and enjoy these delicious Chipotle Cream Fish Taco’s that will transport your taste buds straight to the tropics!
Enjoy and happy cooking!
Chipotle Cream Fish Taco's
Equipment
- Small Bowel
- Nonstick Pan
Ingredients
- 1 Tbsp. Olive Oil
- 2 Tbsp. Lime Juice Fresh Squeezed
- 1/4 Tsp. Salt
- 1/4 Tsp. Black Pepper
- 1 Tsp. Cumin
- 1 Tsp. Onion Powder
- 1 Tsp Minced Garlic
- 1 Lb. Tilapia
- 1.5 Cups Green Cabbage Shredded
- 1/2 Cup Corn
- 1/4 Cup Fresh Cilantro
- 8 6" Corn Tortillas
Chipotle Cream
- 1/2 Cup Plain Nonfat Yogurt
- 2 Tbsp. Mayonnise
- 2 Tsp. Chipotle Peppers In Adobo Sauce
Instructions
- In a small bowel, whisk together the oil, lime juice, salt, cumin, onion powder, garlic and pepper.
- Pour over the fish fillets and let it marinate while you make the Chipotle Sauce.
- While the fish is marinating, in a small bowel combine the yogurt, mayonnaise and chipotle peppers.
- In a bowel add the shredded cabbage, corn and cilantro.
- Pour the fish and marinade into a heated nonstick skillet, and cook for 3 minutes per side or until cooked through.
- When the fish is cooking remove the fish from the pan and flake with fork
- Heat the tortillas.
- Serve fish on warmed tortillas, with corn slaw and topped with the chipotle cream sauce.
Tips & Variations
Don’t like corn tortillas? Swap the corn for 6″ flower tortillas. Want extra heat? Add a few Sliced Jalapenos for topping. Need a crunchier bite? Serve with crushed corn ships on the side.
Final Thoughts
If you don’t want to have to travel to the Caribbean for some yummy fish tacos give this recipe a try. Let me know in the comments- I’d Love to hear your thoughts!
Please check out my last post if you missed it. Mozzarella Stuffed Italian Meatloaf