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This Easy Chipotle Lime Fish Tacos Recipe also has a crunchy jalapeno lime cabbage slaw and an avocado crema that makes the best fish taco sauce. Make these fish tacos tonight!
Here I am, back with another taco recipe. Today I am sharing this easy Chipotle Lime Fish Taco Recipe – and some of my favorite fish taco toppings. First, a Jalapeno Lime Cabbage Slaw and also my favorite taco sauce – Avocado Crema.
If you love my Chili Lime Shrimp Tacos and Honey Lime Steak Tacos I know you will love this Chipotle Lime Fish Taco Recipe!
First, let’s talk about this Chipotle Lime Marinade for Fish Tacos.
How do you make a marinade for Fish Tacos?
Combine the olive oil, lime zest and juice, garlic, paprika, chili powder, salt and chipotle pepper in a mini-food processor or blender and pulse until smooth. Pour sauce over fish and allow to marinate for 15 minutes.
What is the best fish to use for Fish Tacos?
I used tilapia for my fish taco recipe, but any mild white fish would work, such as cod or Dover sole.
What are the best toppings for Fish Tacos?
I love the contrasting textures of the crunchy jalapeno lime slaw, the creamy avocado crema. You can throw some jalapeno on top for some extra heat – I also like to put a little salsa on there for extra flavor, and drizzle it with more lime.
How to make Fish Tacos
- When ready to cook, heat a large saute pan over medium heat, add some oil to the pan to keep fish from sticking. Sear fish on one side, 1-2 minutes, then flip and sear on the other side until cooked through.
- To prepare the slaw, toss together the cabbage mix, lime juice, salt and jalapeno, set aside until ready to eat.
- To prepare the avocado crema, add the avocado, lime juice, sour cream and salt to a food processor, pulse until creamy.
- Warm the tortillas by spraying with cooking oil and heating in a large skillet, flipping as needed, until starting to brown and crisp on both sides.
- To assemble tacos, fill tortillas with some slaw and fish. Top with avocado crema and salsa. Drizzle with lime juice and garnish with cilantro.
Make these easy Chipotle Lime Fish Tacos for Cinco de Mayo or your next Taco Tuesday – or Taco Thursday, or really, any day. Because tacos shouldn’t be restricted to Tuesday, right?
Chipotle Lime Fish Taco Recipe
Ingredients
Ingredients For The Fish Tacos:
- 1 pound mild white fish such as tilapia, flounder or Dover sole
- 2 tablespoons olive oil
- 1 lime zested and juiced (plus more lime for serving)
- 4 garlic cloves minced
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1 chipotle pepper in adobo sauce
- 8 small corn tortillas
- salsa
- extra lime wedges
- Cilantro optional
Lime Slaw for The Fish Tacos:
- 4 cups sliced cabbage or slaw mix
- 1/2 jalapeño diced (more or less to taste)
- 1 tablespoon lime juice
- pinch of salt
Avocado Crema For The Fish Tacos:
- 1 medium avocado
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1/4 teaspoon kosher salt
Instructions
- Combine the olive oil, lime zest and juice, garlic, paprika, chili powder, salt and chipotle pepper in a mini-food processor or blender and pulse until smooth. Place fish in a large zip top bag and pour sauce over it. Use your hands to move the fish around until fully coated in the sauce. Allow to marinate for 15 minutes. (I don't recommend leaving the fish in the marinade much longer because the lime juice can start to break down the fish and give it a weird texture)
- When ready to cook, heat a large sauté pan over medium heat, add some oil to the pan to keep fish from sticking. Sear fish on one side, 1-2 minutes, then flip and sear on the other side until cooked through (cooking time will depend on the thickness of the fish, it is done when opaque and easily flaked with a fork. My fish was very thin and only took 1-2 minutes per side)
- To prepare the slaw, toss together the cabbage mix, lime juice, salt and jalapeno, set aside until ready to eat.
- To prepare the avocado crema, add the avocado, lime juice, sour cream and salt to a food processor, pulse until creamy.
- Warm the tortillas by spraying with cooking oil and heating in a large skillet, flipping as needed, until starting to brown and crisp on both sides.
- To assemble tacos, fill tortillas with some slaw and fish. Top with avocado crema and salsa. Drizzle with lime juice and garnish with cilantro (if using, optional) Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe don’t forget to tag it @foxandbriar and #foxandbriar on instagram and facebook! I really love to see what you make and you may be featured in our weekly Reader Feature!
Do you think it would be less carbs if you left out the tortilla shell?
Hi Joy – yes, absolutely!
These sound so fresh and yet so packed with flavour and textures. You really are The Queen of all Tacos.
I am sooooooo here for these! Fish tacos are always my fave, and totally loving this combo!
I’m a total fool for chipotle. and i love that the fish isn’t breaded or coated in anything. i’m on a mission to eat allthetacos so this is going on the list!