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HomeRecipes30 Minute Meals

Fish Tacos with Chipotle Lime Crema

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By: IsabelPosted: 9/22/16

This post may contain affiliate links. Read my disclaimer.

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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! 

Fish Tacos with Chipotle Lime Crema | gluten-free| fromcatstocooking.com

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!

What’s the first thing you think of when you think about fall? Pumpkin spice lattes? Apples? Acorn squash? Wait, wait, wait. 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/Instragram 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!

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!

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 sautéed 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.

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!

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?!

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!

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.

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!

I hope you enjoy this recipe as much as I do!

More Mexican recipes you’ll love

  • The BEST Mexican Carnitas Recipe
  • The BEST Easy Chicken Tacos
  • Baja Fish Tacos
  • Homemade Taco Seasoning Recipe
  • Breakfast Tacos with Chorizo, Potatoes and Eggs
  • Easy Ground Beef Tacos

Recipe

4.30 from 72 votes

Weeknight Fish Tacos Recipe

Serves: 4
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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!
Prep: 5 minutes
Cook: 10 minutes
Total : 15 minutes
These Weeknight Fish Tacos are so easy to make and cook up in just 15 minutes. Paired with a bright and creamy chipotle lime crema, this is a healthy, gluten free recipe for any night of the week!

Ingredients

For the fish

  • 1 teaspoon cumin powder
  • 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 coarse sea 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!

Isabel’s Tips:

To make this recipe dairy free, substitute coconut milk for the Greek yogurt.

Nutrition Information

Serving: 3fish tacos (with corn tortillas) Calories: 291kcal (15%) Carbohydrates: 31g (10%) Protein: 22g (44%) Fat: 8g (12%) Potassium: 445mg (13%) Fiber: 5g (20%) Vitamin A: 200IU (4%) Calcium: 110mg (11%) Iron: 2.7mg (15%)
Author: Isabel Eats
Course:Main Course
Cuisine:Mexican
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!
Did you Make my Weeknight Fish Tacos Recipe?Leave a comment below and tag @isabeleats on social media!
@isabeleats

Did you make this recipe?

I’d love to know! Leave a comment below and tag @isabeleats on Instagram with the hashtag #isabeleatsfood.

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!

You may also like…

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    Fish Taco Sauce
  • The best Baja Fish Tacos you’ll ever eat! They’re filled with crispy beer-battered fish, smoky chipotle mayo and a creamy cabbage slaw!
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  • Black Bean Tacos topped with crema and chopped cilantro.
    Black Bean Tacos
  • Cilantro lime crema in a jar topped with chopped cilantro.
    Cilantro Lime Crema
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Recipe Rating:




  1. Linda Guajardo says

    Posted on 12/5 at 4:17 pm

    I love your recipes they’re so easy and they look delicious. I’m going to try the fish tacos tonight but then I saw that chipotle lime with Crema. That looks really good.

    Reply
    • Ana @ Isabel Eats says

      Posted on 12/7 at 1:51 pm

      Thank you Linda! Let us know how they turn out!

      Reply
  2. Christine says

    Posted on 9/13 at 3:48 pm

    The one step I don’t understand is ‘one Chipotle pepper in adobo sauce”. One fresh chopped chile, dried, roasted? In how much adobo sauce? Clarilificaton please?

    Reply
    • Ana @ Isabel Eats says

      Posted on 9/14 at 9:45 am

      Hi Christine! We apologize for the confusion. That is referring to a can of chipotle peppers in adobo sauce that you can buy in the store. In the can, the chiles are already coated in adobo sauce and ready for use, and for this recipe you use one from the can. I hope this helps!

      Reply
  3. Charles Pascual says

    Posted on 11/16 at 12:21 am

    5 stars
    Straight-forward recipe – easy prep – tasty tacos. I cooked Pacific cod, and, apart from adding shredded queso blanco to my tacos, I followed the recipe as written. I will make this again.

    Reply
  4. Eva says

    Posted on 2/24 at 10:49 pm

    Could you cook the fish in a air Fryer?

    Reply
    • Morgan @ Isabel Eats says

      Posted on 3/15 at 1:32 pm

      Hi! This recipe has not been tested in an air fryer but I’d recommend cooking in one for about 8-10 minutes at about 360 degrees.

      Reply
  5. Damon says

    Posted on 5/5 at 4:46 pm

    5 stars
    I make this all the time and I make a fresh pico with pineapple. I sear my corn tortillas over my gas stove top. If corn is good and fresh I use some raw to sprinkle on top.

    Reply
    • Damon says

      Posted on 5/5 at 4:48 pm

      And some avocados…. 🥑!

      Reply
  6. Linda says

    Posted on 2/2 at 3:45 pm

    5 stars
    I didn’t have onion or garlic powder, so I chopped some up finely; mixed it with the cumin and rubbed into the cod an hour before cooking it with avocado oil. Used kohlrabi and sweet red peppers and lettuce as topping.

    Reply
  7. Andrea says

    Posted on 12/16 at 6:29 pm

    5 stars
    I love this recipe! So easy and so yummy. I used cod and it turned out delicious. Thanks for the recipe!

    Reply
  8. Jana Taylor-Wright says

    Posted on 1/30 at 10:04 pm

    Isabel,
    I’m thrilled to have stumbled upon your site! I’m excited to put your recipes in use. I do have one question, is there any alternative to chipotle in adobo sauce that you feel could be used in the sauce? Sadly, very sadly, I am severely allergic to tomatoes…. I LOVE that so many of your recipes are tomato free, and can’t wait to give them a try. Thank you! Jāna

    Reply
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