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!
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.