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Made with a bright and creamy chipotle lime crema made with Greek yogurt and lime juice, these Fish Tacos take only 15 minutes to make and are gluten-free!

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What’s the first thing you think of when you think about fall? Pumpkin spice lattes? Apples? Acorn squash? Wait, wait, wait. Do you mean to tell me that it’s not fish tacos?
Happy first day of fall!
You guys, I’m the worst. Yep, I’m the person talking about fish tacos on literally the first day of fall. But before you click away, hear me out. I know for a fact that all that pumpkin spice bonanza is going to start to infiltrate your Pinterest/Facebook/Instagram feed immediately, so I’m just trying to give you a break. A nice little safe space to take a breather from all the orange and black.
So let’s get to the real reason why you’re here: these fish tacos look damn good!
Growing up, fish tacos weren’t really a part of my Mexican family’s diet. Sure, we ate fish, but my parents usually just pan-fried it and served it with a side of rice and sautรฉed veggies. It wasn’t until I went to college and started looking at recipes online that I realized how beloved fish tacos were by many.
When I had my first fish taco, I was hooked. Fresh squeezed lime juice, some cilantro and a creamy spicy sauce to top it all off. What’s not to love?!
These fish tacos with chipotle lime crema are SO EASY to make, I promise you they’ll become a part of your regular recipe rotation once you try them. The chipotle lime crema made with greek yogurt and lime juice is light and bright yet satisfies that desire for creaminess at the same time, making this recipe perfect for those who are looking to cut back on the super indulgent foods that seem to be everywhere this time of year.
For those of you looking for a dairy-free version of the chipotle lime crema, simply substitute coconut milk for the Greek yogurt.
I hope you enjoy this recipe as much as I do!
More Mexican recipes
Weeknight Fish Tacos Recipe
Ingredients
For the fish
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 pound white fish, about 3 or 4 fillets (I used cod)
- 1 tablespoon coconut oil
- 12 corn tortillas
For the Chipotle-Lime Crema
- 1/2 cup Greek yogurt
- 1 chipotle pepper in adobo sauce
- 1 tablespoon lime juice
- 1/2 teaspoon kosher salt
Toppings
- Cilantro
- Radishes
- Lettuce
Instructions
For the fish
- In a small bowl, mix together the cumin, onion and garlic powder. Sprinkle both sides of each fish fillet evenly with the seasoning.
- Heat coconut oil in pan over medium-high heat until HOT.
- Lay fish fillets in pan and cook for 5 minutes without turning.
- After 5 minutes, flip fish and cook on the other side for about 2 minutes, or until fish begins to flake.
- Remove pan from heat and flake the fish with a fork. Serve fish on warm corn tortillas, top with lettuce, cilantro, radishes and chipotle lime crema and enjoy!
For the Chipotle Lime Crema
- Mix all ingredients in blender. Blend until smooth.
- Chill in fridge until ready to eat with tacos!
Notes
- To make this recipe dairy free, substitute coconut milk for the Greek yogurt.
- If you want to add another layer of flavor try adding my fish taco slaw on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am excited to make this tonite…couple quick questions though. I am guessing you season the fish with the cumin, garlic & onion powder, correct? ๐ The other question is you put 1 in chipotle pepper in adobe sauce…is that 1 inch of a pepper… or one whole pepper, or just the sauce and if so how much? Please clarify. ๐
Hi, Rebecca. Thank you so much for asking these questions. If you hadn’t I wouldn’t have caught all these errors! I’ve updated the recipe to make everything a bit clearer. Yes, everything you said is correct. You season the fish with that seasoning mixture and it’s 1 chipotle pepper in adobo sauce, not “1 in.” I don’t know what I was thinking! Thanks so much for following along. You’re amazing. ๐ Let me know how you like the recipe!
I can’t wait to try this. I have heard of fish taco’s but never had a recipe. Thank you !! ๐
I LOVE fish tacos. We usually make them for birthdays and I can safely say they might be one of my favorite foods. EVER. Thanks for sharing this!
Oh, I totally agree with you. Fish tacos are THE BEST. I’ve never thought of them as a birthday food, but an awesome tradition. ๐
Okay yep. I definitely want some of those
The first thought of fish tacos was weird to me, especially since I didn’t eat seafood (picky eater). But now that I am starting to try new things, I might have to give this recipe a shot. It actually looks pretty tasty to me.
You definitely should! I think this would be a good first seafood dish to try as well because it uses white fish which doesn’t always have such a strong and distinct flavor like salmon can sometimes have. I think cod or tilapia is a good “intro” to fish ๐
I’ve tried tilapia and it’s one of my favorites right now. We jokingly call it “chicken fish” in our family, because it’s the one that the picky eaters will actually try.
These look super yummy, and healthy!! I have a recipe on my blog for tilapia fish tacos too ๐ nom nom
Thanks, Em! They definitely are both of those things! I checked out your recipe and it looks delicious!
This post is amazing, I’m going to try this when I have the chance
Thanks, Tyler!
That sauce looks outstanding! I might want to consider experimenting with my yogurt…
Thanks, Leisel! The best part is that it’s soooo easy!
Fish tacos make my heart sing and oh my goodness these look phenomenal!! Craving tacos now. Love the post!
Thanks, Elizabeth!
I love fish tacos! The Chipotle Lima Crema sounds so delicious. Definitely gonna give this a try for a future Taco Tuesday. ๐
Thanks, Evi!