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Fish Tacos with Chipotle Crema

Fish Tacos with Chipotle Crema

This is the perfect summer dinner, complete with a little spice. If you haven't had fish tacos before you are really missing out! The sauce gets better with time as the flavors develop, so fee free to make it up to 2 days ahead of time.
Course seafood
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 10 tacos
Author Lane from With Two Spoons

Ingredients

  • 4 Tilapia filets
  • 1 Tablespoon olive oil
  • 1 Tablespoon lime juice
  • 1 cup shredded cabbage I used a coleslaw mix
  • 1/4 cup cilantro leaves chopped
  • 1/4 cup green onions sliced
  • 10 corn tortillas
  • Chipotle Crema:
  • 1/2 cup mayonnaise
  • 1/3 cup greek yogurt
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon salt
  • 1 canned chipotle + 1 teaspoon of adobo sauce
  • Seasoning:
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon red pepper flakes

Instructions

  1. Place mayonnaise, greek yogurt, oregano, cumin, dill weed, salt and chipotle with sauce into a food processor or high power blender (Vitamin, Blendtec). Blend until smooth.
  2. Transfer sauce to a glass container and refrigerate until ready to use.
  3. Mix seasoning ingredients (chili powder, cumin, garlic powder, salt, and red pepper flakes) in a resealable bag.
  4. Add tilapia to bag and coat fish with spices.
  5. Heat olive oil in skillet on high.
  6. Saute tilapia in oil for 1-2 minutes per side, until fish is white and flaky (The cooking time will be dependent on how thick your filets are).
  7. Remove tilapia from skillet to a cutting board and then allow to rest for 5 minutes.
  8. Sprinkle the lime juice over the cooked tilapia.
  9. Flake tilapia into large chunks with a fork.
  10. Heat tortillas, wrapped in a damp paper towel, in the microwave for 30 seconds.
  11. Build taco son warm tortillas, adding shredded cabbage, seasoned tilapia, cilantro, green onion and cilantro crema.
  12. Serve with lime wedges.