Weeknight Fish Tacos Recipe

Made with a bright and creamy chipotle lime crema made with greek yogurt and lime juice, these Fish Tacos take only 15 minutes to make and are gluten free!

4.66 from 76 votes

Weeknight Fish Tacos Recipe

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!

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: Mexican

Servings:

Author: Isabel Orozco-Moore

Ingredients

For the fish

1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 pound white fish, about 3 or 4 fillets (I used cod)
1 tablespoon coconut oil
12 corn tortillas

For the Chipotle-Lime Crema

1/2 cup Greek yogurt
1 chipotle pepper in adobo sauce
1 tablespoon lime juice
1/2 teaspoon kosher salt

Toppings

Cilantro
Radishes
Lettuce

Instructions

For the fish

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.
If you want to add another layer of flavor try adding my fish taco slaw on top.

Nutrition