Fish Tacos with Chipotle Cream is an easy healthy dinner of lime marinated grilled fish wrapped in charred corn tortillas with smoky chipotle yogurt sauce. So it works as a quick weeknight dinner or summer potluck favorite for the whole family, since the fish grills in just seven minutes.
Draining the yogurt for twenty minutes is the key step, because without it the chipotle cream runs thin and slides right off the fish. Grilling the fillets for just three minutes per side keeps them flaky, since even one extra minute dries out a thin piece of tilapia.
This version lightens the cream sauce with strained nonfat yogurt instead of sour cream, which cuts the fat without losing any smoky chipotle kick. The lime juice marinade and raw corn topping add brightness that you do not find in heavier battered versions from most taco shops.
Fish Tacos with Chipotle Cream
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes7
minutes375
kcalLime marinated white fish grilled until flaky, then served in charred corn tortillas with smoky chipotle yogurt cream, shredded cabbage and sweet corn. A lighter take on the classic with bold flavor.
Ingredients
- For the Fish:
2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
1/4 teaspoon salt
Freshly ground black pepper
1 pound white flaky fish fillet, such as tilapia or halibut
- For the Chipotle Cream:
1/2 cup plain nonfat yogurt
2 tablespoons mayonnaise
2 teaspoons chipotle pepper in adobo sauce
- For Serving:
8 (6 inch) corn tortillas
1 1/2 cups shredded green cabbage or lettuce
1/2 cup corn kernels, thawed if frozen
1/4 cup fresh cilantro leaves
Lime wedges
Directions
- Marinate the fish:Whisk together the olive oil, lime juice, salt and pepper in a small bowl. Pour over the fish fillets and let marinate for 20 minutes.
- Drain the yogurt:Place the yogurt in a strainer lined with a paper towel set over a bowl. Let drain and thicken for 20 minutes while the fish marinates.
- Grill the fish:Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over medium high heat until cooked through, about 3 minutes per side. Set aside on a plate for 5 minutes.
- Make the chipotle cream:Combine the thickened yogurt, mayonnaise and chipotle pepper in a small bowl.
- Warm the tortillas:Heat the tortillas on the grill or grill pan for 30 seconds on each side.
- Assemble and serve: Flake the fish with a fork. Top each tortilla with 1 tablespoon of chipotle cream, then add fish, cabbage, corn and cilantro. Serve with lime wedges.
FAQs
Can you use a different fish for these tacos?
Tilapia and halibut both work well as the recipe suggests, but mahi mahi, cod and snapper hold up just as nicely on the grill. Choose a firm white fillet that will not fall apart when you flip it, since delicate fish like sole breaks too easily. Avoid oily fish like salmon, because the chipotle cream pairs best with mild flavors.
How do you keep the tortillas from falling apart?
Heating each tortilla on the grill for thirty seconds per side makes it pliable and less likely to crack when you fold it. Double stacking two tortillas per taco adds strength, which helps if you load the fillings high. You can also warm them in a dry skillet if you do not have a grill going.
Can you make the chipotle cream ahead of time?
Mix the strained yogurt, mayonnaise and chipotle pepper up to two days ahead, then store it in an airtight container in the fridge. The flavors improve overnight as the smoky chipotle soaks into the yogurt base. Give it a quick stir before serving, since the sauce may separate slightly while it sits.
What toppings work besides cabbage and corn?
Sliced radishes, pickled red onion and diced avocado all add crunch and freshness that pairs well with the smoky cream. A mango or pineapple salsa works during summer months, since the sweetness balances the chipotle heat. Pickled jalapenos bring extra spice if you want more kick, though the chipotle cream already carries plenty of warmth.
Can you bake the fish instead of grilling it?
Bake the marinated fillets at 400 degrees on a lined sheet pan for ten to twelve minutes until they flake with a fork. The texture differs slightly since you lose the charred grill marks, but the lime marinade still keeps the flavor bright. Pat the fish dry before baking, because excess moisture steams it instead of letting it brown.
