Dinner

Fish Tacos with Chipotle Lime Crema Recipe

BySana Jeannette February 12, 2026February 12, 2026

Introduction

These Fish Tacos with Tilapia are a vibrant, flavorful dish that combines tender, spiced fish with a zesty chipotle lime crema. Perfect for a quick weeknight dinner or a casual gathering, they bring a fresh and satisfying taste to your table.

Three tacos sit upright on a wooden board placed on a white marbled surface covered partially by a striped cloth. Each taco shell is white and soft, filled with three main layers: a bottom layer of shredded pale green cabbage, a middle layer of bright yellow grilled corn kernels, and a top layer of golden brown grilled fish pieces with visible seasoning. White creamy sauce is drizzled generously on top, and small green cilantro leaves are scattered over the tacos. Around the board are halved and whole green limes. In the background, there is a white bowl with orange-rimmed edge filled with red salsa and another bowl with white creamy sauce and a spoon. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ lbs. Tilapia filets
Kosher salt and black pepper

4 Tbsp. olive oil (divided)
Zest and juice of 1 lime

3 garlic cloves (minced)
3 tsp. chili powder

1 ½ tsp. ground cumin
¾ tsp. smoked paprika
¼ tsp. cayenne pepper

Optional serving garnishes: flour or corn taco shells, angel hair slaw, lime wedges, grilled corn, queso fresco, etc.
For the chipotle lime crema:
- ½ cup mayonnaise
- ¼ cup sour cream
- 3 tsp. fresh lime juice
- 3 chipotle chilies in adobo sauce (finely chopped)
- 1 large garlic clove (minced)
- 2 Tbsp. milk

Instructions

Step 1: Pat the Tilapia filets dry, then generously season both sides with kosher salt and black pepper.

Step 2: In a 9×13-inch pan or a pan large enough to hold all the filets, combine 2 tablespoons olive oil, lime zest and juice, minced garlic, chili powder, ground cumin, smoked paprika, and cayenne pepper. Mix well.
Step 3: Place the fish in the mixture and rub the paste evenly over both sides of the filets. Cover and chill for 20 to 30 minutes to marinate.
Step 4: Heat the remaining 2 tablespoons olive oil in a large non-stick skillet over medium-high heat. Cook the Tilapia filets for 2 to 3 minutes on each side, until nicely browned and flaky. Ensure the internal temperature reaches 145°F for thorough cooking.

Step 5: To assemble, break the cooked fish into chunks and place them inside warmed or charred flour or corn tortillas.
Step 6: Add your choice of garnishes such as angel hair slaw, fresh cilantro, a squeeze of lime, grilled corn, or queso fresco.
Step 7: For the chipotle lime crema, whisk together mayonnaise, sour cream, fresh lime juice, chopped chipotle chilies, minced garlic, and milk in a small bowl until smooth. Drizzle or dollop over the tacos before serving.

Tips & Variations

For extra smoky flavor, grill the Tilapia instead of pan-cooking.
Use cabbage slaw instead of angel hair slaw for added crunch.
Substitute cod or mahi-mahi if Tilapia is not available.

Adjust the amount of cayenne pepper to control the heat level.

Storage

Store leftover cooked fish in an airtight container in the refrigerator for up to 2 days. Keep the crema separate to prevent sogginess. Reheat the fish gently in a skillet over low heat or in the microwave until warm. Assemble tacos just before eating for the best texture.

How to Serve

Three soft white tacos are filled with several layers sitting on a wooden board over a patterned cloth on a white marbled surface. Each taco is filled with a bottom layer of shredded pale green cabbage, followed by crispy grilled golden-brown fish pieces with a light char, bright yellow grilled corn kernels, and fresh green cilantro sprigs. The tacos are topped with creamy white sauce drizzled unevenly. Around the tacos are sliced bright green limes, a bowl of red salsa with a floral pattern on the rim, and another bowl with a spoon holding white sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the marinade ahead of time?

Yes, you can prepare the marinade in advance and keep it refrigerated for up to 24 hours. Marinate the fish just before cooking for the best flavor and texture.

What can I use instead of chipotle chilies in adobo sauce?

If you don’t have chipotle chilies, smoked paprika or a small amount of hot sauce can provide some smokiness and heat, though the flavor will be slightly different.