Best 6 Fish Tacos With Chipotle Cream Recipes

FISH TACOS WITH CHIPOTLE CREAM

Steps:

• In a small bowl, combine the yogurt, sour cream and chipotle chiles. Cover and refrigerate until ready to use.
• In a small bowl, whisk together the oil, lime juice, salt and pepper. Put the fish in a pyrex dish and pour the marinade over the fish fillets; let marinate for 20 minutes.
• Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked through, about 3 minutes per side. Set the fish aside on a plate for 5 minutes. Flake the fish with a fork.
• Heat the tortillas on the grill or grill pan for 30 seconds on each side.
• Top each tortilla with 1 tablespoon of the chipotle cream. Top with fish, cabbage, corn and cilantro; serve with lime wedges.

FISH TACOS WITH CHIPOTLE CREAM

Steps:

• Spray a broiler rack with cooking spray; preheat the broiler.
• Stir together the sour cream and chipotles in a small bowl. Set aside.
• Sprinkle the fish with the chili powder, salt and pepper. Spray lightly with olive oil cooking spray and place on the broiler rack. Broil 5 inches from the heat until the fish flakes easily when tested with a fork, 3-5 minutes. Divide the fish among the tortillas, and top with the sour cream mixture and cabbage.

HEALTHY FISH TACOS WITH CHIPOTLE CREAM

Steps:

• Mix the first three ingredients to make a sauce and set aside in a bowl.
• In a skillet, saute for 5 minutes the next 8 ingredients (butter through cilantro) Add the fish, cover and cook 3 minutes or until opaque.
• Remove from heat and stir in lime juice and zest.
• Have any additional condiments in seperate bowls and let each person"build" their own tacos.

FISH TACOS WITH CREAMY CHIPOTLE SAUCE AND PICO DE GALLO

Steps:

• For the tortillas: Brush a hot griddle with oil and heat the tortillas on each side to brown them up a bit. Wrap them in foil to keep hot until it's time to eat.
• For the fish: In a bowl, combine the chile powder, garlic salt, lime juice and 2 tablespoons of the olive oil. Toss the mixture with the fish in a shallow container and marinate for 15 minutes.
• For the chipotle sauce: In the meantime, combine the mayonnaise, cilantro, honey, chipotles, lime juice and salt in a food processor and blend until creamy and smooth. Transfer the sauce to a container (I like to store it in a squeeze bottle) and refrigerate until ready to serve.
• Put the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the fish and cook for 3 to 4 minutes per side. Remove to a plate and flake with a fork.
• To build each taco, spoon some fish onto 2 stacked tortillas (see Cook's Note). Top with some chipotle sauce, cabbage, cilantro and Pico de Gallo.
• In a medium bowl, combine the tomatoes, onions, jalapenos, cilantro and lime juice. Season with salt and pepper.

FISH TACOS WITH CHIPOTLE CREAM SAUCE

Steps:

• Mix the Chipotle Cream Sauce ingredients in a bowl and set aside.
• In a skillet set at medium-high heat, add the seven ingredients from the olive oil through the cilantro.
• Saute those ingredients for 5 minutes.
• After the 5 minutes, add the tilapia and cover and cook for 3 minutes or until fish is fully cooked.
• Then add in lime juice and let cook for 1 additional minute.
• Heat the tortillas according to the package instructions. Lay each of the warmed tortillas on a cutting board and place one-quarter of both the cabbage and fish on the center of each tortilla.
• Top each with equal amounts of the Chipotle Cream Sauce.
• Fold the tortillas over to form tacos and serve.

GRILLED FISH TACOS WITH CHIPOTLE-LIME DRESSING

Steps:

• To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
• To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
• Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
• Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
• Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.