This Easy Chipotle Lime Fish Tacos Recipe also has a crunchy jalapeño lime cabbage slaw and an avocado crema that makes the best fish taco sauce. Make these fish tacos tonight!
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Dinner, Sandwiches/Burgers/Tacos
Cuisine: Tacos
Keyword: 30 Minute Dinners, Cinco De Mayo, Easy Recipes, Game Day, Gluten Free, Quick Recipes, Spring Recipes, Summer Recipes, Weeknight Dinners
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!