Fish Tacos with Chipotle Lime Crema Recipe
These flavorful Fish Tacos feature tender Tilapia filets marinated in a zesty lime and spice blend, pan-seared to perfection, and topped with a creamy, smoky Chipotle Lime Crema. Served in warm flour or corn tortillas with optional garnishes like angel hair slaw, lime wedges, and queso fresco, these tacos offer a vibrant and easy-to-make meal perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
Fish and Marinade
- 1 ½ lbs. Tilapia filets
- Kosher salt and black pepper, to taste
- 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
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
- Prepare the Tilapia: Pat the Tilapia filets dry using paper towels. Then season both sides generously with kosher salt and black pepper to enhance the flavor and ensure a savory base.
- Make the marinade: In a 9×13 inch pan (or a pan large enough to hold all the filets in one layer), combine 2 tablespoons of olive oil, lime zest and juice, minced garlic, chili powder, ground cumin, smoked paprika, and cayenne pepper. Mix well to create a vibrant marinade paste.
- Marinate the fish: Place the Tilapia filets into the marinade mixture. Use your hands or a spoon to rub the marinade thoroughly onto both sides of each filet. Cover the pan and refrigerate to marinate for 20 to 30 minutes, allowing flavors to meld.
- Cook the fish: Heat a large non-stick skillet over medium-high heat and add the remaining 2 tablespoons of olive oil. Once hot, cook the Tilapia filets for 2-3 minutes per side until they develop a nice brown crust and the interior is flaky and opaque. The fish is fully cooked when the internal temperature reaches 145°F (63°C).
- Assemble the tacos: Break the cooked fish into chunky pieces. Warm or lightly char flour or yellow corn tortillas, then fill each tortilla with the fish chunks.
- Add garnishes: Top the filled tacos with optional garnishes such as angel hair slaw, fresh cilantro, a spritz of lime, grilled corn, and queso fresco for extra texture and flavor.
- Prepare the Chipotle Lime Crema: In a small bowl, whisk together mayonnaise, sour cream, fresh lime juice, finely chopped chipotle chilies in adobo sauce, minced garlic, and milk until smooth and creamy.
- Serve: Drizzle the Chipotle Lime Crema generously over the assembled fish tacos and enjoy immediately for the best flavor and texture.
Notes
- For a gluten-free option, use corn tortillas instead of flour tortillas.
- Adjust cayenne pepper amount for heat preference.
- Marinating longer than 30 minutes is not recommended as the citrus can start to ‘cook’ the fish.
- Check for doneness by using a thermometer or by flaking the fish with a fork.
- Chipotle Lime Crema can be made ahead and refrigerated for up to 2 days.
Keywords: Fish Tacos, Tilapia Tacos, Mexican Fish Tacos, Chipotle Lime Crema, Pan-seared Fish Tacos
