Fish Tacos with Chipotle Crema
Try this Fish Tacos with Chipotle Crema recipe.
Try this Fish Tacos with Chipotle Crema recipe.
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1/2 cup mayonnaise
- 1/4 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon cumin
- 1 tablespoon lime juice
- 1/2 teaspoon dill weed
- 1/4 cup green onions sliced
- 1/2 teaspoon oregano
- seasoning:
- 4 tilapia filets
- 1/3 cup greek yogurt
- 10 corn tortillas
- 1 cup shredded cabbage (i used a coleslaw mix)
- 1/4 cup cilantro leaves chopped
- chipotle crema:
- 1 canned chipotle + 1 teaspoon of adobo sauce
- Carbohydrate 13.9976518655514 g
- Cholesterol 37.8204166702171 mg
- Fat 6.29271972223539 g
- Fiber 1.8899705743039 g
- Protein 15.3060860521638 g
- Saturated Fat 1.2969011088608 g
- Serving Size 1 1 taco (111g)
- Sodium 145.898557372772 mg
- Sugar 12.1076812912475 g
- Trans Fat 3.31754297054363 g
- Calories 171 calories
Step-by-step
- Place mayonnaise, Greek yogurt, oregano, cumin, dill weed, salt and chipotle with sauce into a food processor or high power blender. Blend until smooth.
- Transfer sauce to a glass container and refrigerate until ready to use.
- Mix seasoning ingredients (chili powder, cumin, garlic powder, salt, and red pepper flakes) in a resealable bag.
- Add tilapia to bag and coat fish with spices.
- Heat olive oil in skillet on high.
- Sauté tilapia in oil for 1-2 minutes per side, until fish is white and flaky.
- Remove tilapia from skillet to a cutting board and then allow to rest for 5 minutes.
- Sprinkle the lime juice over the cooked tilapia.
- Flake tilapia into large chunks with a fork.
- Heat tortillas, wrapped in a damp paper towel, in the microwave for 30 seconds.
- Build tacos on warm tortillas, adding shredded cabbage, seasoned tilapia, cilantro, green onion and cilantro crema.
- Serve with lime wedges.
My Easy Weeknight Fish Taco Fiesta
As a busy working mom, I need dinners that are quick, delicious, and don’t require a culinary degree. These fish tacos absolutely fit the bill! Forget takeout – this recipe is surprisingly simple and the flavors are incredible. My family practically fights over them, and it’s become a regular weeknight staple. The chipotle crema adds a smoky kick that elevates the whole dish, transforming ordinary tacos into something truly special.
I’ve always been a bit intimidated by cooking fish. The fear of overcooking or undercooking always loomed large. But honestly, tilapia is incredibly forgiving. It cooks quickly, and the simple seasoning in this recipe brings out its natural flavor beautifully. I usually pick up my tilapia filets from the local fishmonger – they're always fresh and perfectly portioned. But, of course, you can grab them from the supermarket if that's easier. No matter where you source them from, they are the star of this show.
What I love most about this recipe is its versatility. Feel free to experiment with different types of fish. Cod, mahi-mahi, or even shrimp would all work wonderfully. You can also adjust the spice level to your liking. If you prefer a milder flavor, reduce the amount of chili powder and red pepper flakes. Or, if you’re feeling adventurous, add a pinch of cayenne pepper for an extra fiery kick. The beauty of cooking is that it’s all about personal preference.
The Chiptole Crema: The Secret Weapon
This creamy, smoky sauce is the real magic behind these tacos. It’s so easy to make and adds a depth of flavor that you won’t find anywhere else. I blend everything up in my food processor—mayonnaise, Greek yogurt, and a touch of chipotle for that amazing smoky heat. You could leave the chipotle out entirely if you're not into spicy food. The chipotle and adobo sauce combination creates this unbelievable flavor profile that simply takes the tacos to the next level. I usually make a big batch of it and store it in the fridge. It lasts for a few days and adds flavour to more than just tacos. It is excellent as a dip for vegetables or even as a spread for sandwiches.
Beyond the Tacos: Endless Possibilities
And the best part? These tacos are incredibly adaptable. I often use a coleslaw mix for the cabbage, which makes things even easier. If you don't like cabbage, feel free to omit it entirely or swap it out for something else, such as shredded lettuce, thinly sliced red onions or even shredded carrots. Add any topping you prefer, really! A sprinkle of cheese, some diced tomatoes, or even a dollop of sour cream or guacamole would all be delicious additions.
These fish tacos aren’t just a quick weeknight meal; they’re a celebration of simple, fresh ingredients that come together to create something truly extraordinary. The flavors are vibrant, the textures are satisfying, and the whole dish is incredibly easy to make. Give it a try, and you'll quickly understand why these have become a family favorite. Enjoy!
