Have you ever stopped to think about the first time you tasted a particular food, especially when it was one of your favorites? I did that just the other day when I made these beautiful fish tacos. I am sure the first time I ate them, it was when I saw Baja Fish Tacos on a menu at one of the incredible Mexican restaurants here in San Antonio. By the way, these tacos were first created somewhere on the Baja of California 50+ years ago and have become especially popular in recent years because they are so healthy. Well, I loved the dish so much, I decided to recreate the recipe so I could have them anytime. And that is how my recipe for Grilled Fish Tacos with Chipotle Crema was born. Because, seriously, who wants to wait until the next time you go out to the perfect Mexican restaurant to get your favorite dish?
So, just for you, coming from Dianna’s kitchen, Grilled Fish Tacos with Chipotle Crema. I wanted to give you a recipe that included all the elements that make a fish taco amazing. First, I blended all the herbs and seasonings I love in Mexican dishes and made it into a rub to season the fish. Next, I created a wonderful creamy sauce with a smoky, chipotle kick, to be the cool element of the taco. Then, I added some tang and crunch, like you often see with fish tacos, and created a simple slaw to top it all off. But, wait, the added extra element to this taco dish…you get to top these babies off with a bit of sweet and spicy Pineapple Mango Salsa. Perfection in a taco. And do not tell anyone these are healthy. Just let them enjoy every bite. So, let me know what you think. How does it compare to the fish tacos you have enjoyed in your favorite restaurant?
- 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
- 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
- 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
- Clean fish and pat dry. Cut into 2 pieces. Place fish in a shallow dish.
- Zest the lime and place in a small bowl. Set aside.
- Juice the lime and whisk together with 2 teaspoons of olive oil. Brush on both sides of fish.
- 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.
- Mix together all ingredients for Chipotle Crema in a bowl. Refrigerate for 30 minutes.
- In another bowl, combine all the ingredients for the slaw. Refrigerate until ready to use.
- Heat a grill pan on medium high heat. Brush lightly with olive oil.
- Grill fish in pan, for 4-5 minutes per side until dark char lines develop and fish flakes easily.
- Brown corn tortillas in a frying pan or cast iron pan.
- Divide fish among 8 tortillas. Garnish with chipotle crema, slaw and additional cilantro.
- Serve with lime wedges and Pinapple Mango Salsa.
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