Mexican night is always a hit at my house. Especially when it’s taco bar style. My son was obsessed with fish tacos when he was 4/5. I decided to resurrect them recently, even though our taco night has been chicken based in more recent years. My son loved them, once again. Yay!
The chipotle crema I serve with fish tacos is absolutely a must. Chipotle in adobo seems to last forever stored in the fridge. You can find a can of them in your Mexican aisle at the grocery. The crema adds so much flavor to the fish. I love it!
Any white fish will do, but we usually go with cod. I serve with a variety of toppings, black beans and rice.
Fish Tacos
Course: Main, FishCuisine: MexicanDifficulty: Easy8
servings30
minutes10
minutesIngredients
- For the fish
2 lbs. cod fillets
2 Tbsp. chili powder
2 tsp. cumin
1/2 tsp. salt
1/2 tsp. black pepper
2 Tbsp. canola oil
2 Tbsp. lime juice
- For the chipotle crema
2/3 cup 1/2 and 1/2
3 Tbsp. sour cream
1 chipotle in adobo sauce
1 Tbsp. lime juice
Pinch of salt
1/4 tsp. black pepper
- To serve and assemble tacos
Tortilla shells, soft or hard
Prepared fish (recipe below)
Chipotle Crema (recipe below)
Salsa
Shredded lettuce
Chopped jalapeno
Chopped scallions
Mexican blend shredded cheese
Lime wedges
Directions
- For the fish
- Whisk chili powder, cumin, salt, pepper, oil and lime juice together to make marinade. Rub all over cod filets. Marinate filets for 20 minutes.
- Preheat grill pan over medium high heat. In batches, grill cod five minutes per side. Remove to a covered dish. Repeat until all of the cod is grilled. Using forks, flake the fish.
- For the chipotle crema
- Add all ingredients into a blender. Puree on high until well combined. Chill in refrigerator until ready to serve.
- To assemble and serve
- Place 1/3 cup fish on top of a warmed taco shell. Top with 1 Tbsp. crema and your favorite toppings and salsas.
