Best 5 Healthy Fish Tacos With Chipotle Cream Recipes

Calling all fish taco enthusiasts! Get ready to embark on a culinary adventure with our tantalizing recipe for Healthy Fish Tacos with Chipotle Cream. This dish is a harmonious blend of zesty flavors and textures, sure to tantalize your taste buds. Dive into the depths of flavor with our perfectly seasoned grilled or pan-seared fish, wrapped in warm tortillas and complemented by a symphony of fresh and vibrant toppings. Indulge in the zesty crunch of cabbage, the refreshing brightness of pico de gallo, and the creamy embrace of our signature chipotle cream. This recipe offers a delightful balance of heat and tang, making it a perfect choice for those who crave a flavorful yet healthy meal. But that's not all; we've also included a delectable recipe for homemade tortillas, elevating your taco experience to the next level. These soft and pliable tortillas are crafted with simple ingredients and come together in just a few steps, allowing you to savor the authentic flavors of Mexico right in your own kitchen. Get ready to create a fiesta in your mouth with our Healthy Fish Tacos with Chipotle Cream and Homemade Tortillas!

Here are our top 5 tried and tested recipes!

FISH TACOS WITH CREAMY CHIPOTLE SAUCE AND PICO DE GALLO

Fish Tacos with Creamy Chipotle Sauce and Pico de Gallo image

Provided by Katie Lee Biegel

Categories main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 23

Ingredients

Canola or vegetable oil, for brushing on the griddle
16 white corn tortillas
1 tablespoon chile powder
1 teaspoon garlic salt
Juice of 1 lime
4 tablespoons olive oil
1 1/2 pounds flaky white fish such as mahi mahi or cod, cut into 4-ounce fillets
1 cup mayonnaise
2 tablespoons chopped fresh cilantro
1 tablespoon honey
2 canned chipotle chiles in adobo
Juice of 1 lime
Pinch kosher salt
Shredded purple cabbage, for serving
Fresh cilantro, for serving
Pico de Gallo, recipe follows, for serving
2 ripe large tomatoes, finely diced
1 white onion, finely diced
1/2 jalapeno, minced
1/2 bunch fresh cilantro, leaves only, minced
Juice of 1/2 lime
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

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

Fish tacos with chipotle cream image

Our recipe calls for broiling the fish so that the dish comes together quickly and easily all year round and mimics the grilled fish tacos enjoyed at beachside shacks. This version of the favorite features earthy, spicy chipotle en adobo, a canned, smoked and sauced version of ripened jalapeños available in the Mexican section of most grocery stores. Transfer what you don't use of the chipotles and their sauce to an airtight container and refrigerate it. It will keep for several weeks, or up to a year if frozen. We blend the spicy chili sauce with sour cream to tame its heat and make a dressing for the fresh cabbage slaw that tops the tacos. Paired with some avocado, either sliced or whipped into guacamole, you've got a taco that will transport you to the beach in every bite!

Categories Dinner

Time 7m

Yield 4 servings

Number Of Ingredients 8

Ingredients

0.5 cup(s) Light sour cream
1 tsp Canned chipotle peppers in adobo sauce minced
0.5 tsp Chili powder
0.5 tsp Table salt
0.5 tsp Black pepper
16 oz Uncooked Atlantic cod or halibut, skinless fillets cut in 1-inch pieces
8 medium Corn tortilla(s) (6-inch) varieties
0.5 cup(s) Uncooked green cabbage thinly sliced or red variety

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.

Nutrition Facts : Calories 58 kcal

HEALTHY FISH TACOS WITH CHIPOTLE CREAM

Healthy Fish Tacos With Chipotle Cream image

I think I got this recipe from Cooking Light and have made it several times for customers of mine who are watching their weight. They loved it and always requested it again.

Provided by crispychick

Categories Tilapia

Time 20m

Yield 4 serving(s)

Number Of Ingredients 23

Ingredients

1 cup nonfat sour cream
1/4 teaspoon salt
2 canned chipotle chiles in adobo, seeded and minced
1 tablespoon butter
1 cup chopped onion
1 cup chopped tomato
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 cloves garlic, minced
3 tablespoons chopped fresh cilantro
1 lb tilapia fillet
2 tablespoons fresh lime juice
1 teaspoon grated lime zest
4 fat free tortillas, wrapped in foil and heated in oven
roasted corn (optional)
chopped tomato (optional)
chopped scallion (optional)
black beans (optional)
lime wedge (optional)
cilantro (optional)
jalapeno (optional)
shredded lettuce or cabbage (optional)

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 CHIPOTLE CREAM

Fish Tacos with Chipotle Cream image

Provided by Ellie Krieger

Categories main-dish

Time 47m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
1/4 teaspoon salt
Freshly ground black pepper
1 pound white flaky fish fillet, like tilapia or halibut
1/2 cup plain nonfat yogurt
2 tablespoons mayonnaise
2 teaspoons chipotle pepper, in adobo sauce
8 (6-inch) corn tortillas
1 1/2 cups shredded green cabbage or lettuce
1/2 cup corn kernels (thawed if frozen)
1/4 cup fresh cilantro leaves
Lime wedges

Steps:

In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes. Put the yogurt into a strainer lined with apaper towel and place over a bowl to drain and thicken 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 thorough, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.
In a small bowl combine the thickened yogurt, mayonnaise, and chipotle pepper.
Heat the tortillas on the grill or grill pan for 30 seconds on each side.
Flake the fish with a fork. Top each tortilla with 1 tablespoon of the chipotle cream. Top with fish, cabbage, corn and cilantro and serve with lime wedges.

FISH TACOS WITH CHIPOTLE CREAM SAUCE

Fish Tacos With Chipotle Cream Sauce image

Make and share this Fish Tacos With Chipotle Cream Sauce recipe from Food.com.

Provided by Chef BeeGee

Categories Mexican

Time 22m

Yield 1 taco, 4 serving(s)

Number Of Ingredients 14

Ingredients

4 soft taco-size flour tortillas
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 teaspoon pepper
4 garlic cloves, minced
3 tablespoons fresh cilantro, chopped
1 lb tilapia fillet
2 tablespoons lime juice
2 cups shredded cabbage
1 canned chipotle chile in adobo (minced and seeded)
1 cup fat free sour cream
1/4 teaspoon salt

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.

Nutrition Facts : Calories 307, Fat 8.6, SaturatedFat 2.2, Cholesterol 62.5, Sodium 594.4, Carbohydrate 28.9, Fiber 1.9, Sugar 6.6, Protein 29.1

Tips:

Choose the right fish: Opt for firm-fleshed fish like cod, tilapia, or halibut, which hold up well in tacos.
Cook the fish perfectly: Ensure the fish is cooked thoroughly without overcooking it to prevent dryness.
Make your own chipotle cream: It's easy to prepare and adds a delicious smoky flavor to the tacos.
Use fresh, flavorful toppings: Experiment with various toppings like cabbage, pico de gallo, avocado, and cilantro to create a vibrant and tasty taco.
Serve the tacos warm: Warm tortillas and freshly prepared tacos provide the best eating experience.

Conclusion:

These healthy fish tacos with chipotle cream offer a delicious and nutritious meal option. The combination of grilled fish, homemade chipotle cream, and fresh toppings makes these tacos a delightful culinary experience. Whether you're looking for a quick weekday meal or a fun weekend lunch, these fish tacos are sure to satisfy your cravings.