Grilled Fish Tacos with Chipotle Crema
Recipe type: Main Dish
Cuisine: Tex-Mex
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
For Fish Rub
  • 1 lb cod or other firm white fish
  • 2 teaspoons extra virgin olive oil
  • 1 lime
  • 1 teaspoon garlic powder
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • 1 teaspoon onion powder
  • ¼ teaspoon cayenne pepper
  • 8 small corn tortillas
  • Lime wedges and fresh cilantro for garnish
For Chipotle Crema
  • ½ cup light sour cream or nonfat Greek yogurt
  • 2 tablespoons light mayonnaise
  • 2 tablespoons sauce from canned chipotle pepper in adobo sauce
  • ½ teaspoons garlic powder
For Slaw
  • 2 cups cabbage and carrot cole slaw mix
  • 1 teaspoon extra virgin olive oil
  • Juice of 1 lime
  • 1 teaspoon red wine vinegar
  • salt and pepper to taste
  1. Clean fish and pat dry. Cut into 2 pieces. Place fish in a shallow dish.
  2. Zest the lime and place in a small bowl. Set aside.
  3. Juice the lime and whisk together with 2 teaspoons of olive oil. Brush on both sides of fish.
  4. Add remaining rub ingredients to bowl with lime zest. Mix well with a fork. Pat on both sides of fish. Let set for 30 minutes.
  5. Mix together all ingredients for Chipotle Crema in a bowl. Refrigerate for 30 minutes.
  6. In another bowl, combine all the ingredients for the slaw. Refrigerate until ready to use.
  7. Heat a grill pan on medium high heat. Brush lightly with olive oil.
  8. Grill fish in pan, for 4-5 minutes per side until dark char lines develop and fish flakes easily.
  9. Brown corn tortillas in a frying pan or cast iron pan.
  10. Divide fish among 8 tortillas. Garnish with chipotle crema, slaw and additional cilantro.
  11. Serve with lime wedges and Pinapple Mango Salsa.
Recipe by The Memorable Kitchen at