grilled fish tacos with chipotle crema

Name: Grilled Fish Tacos With Chipotle Crema
Prep time: 10 min
Cook time: 5 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 - mahi mahi fillets, 6 oz each; 1 clove(s) garlic, minced; 1/2 teaspoon(s) cumin; 1/2 teaspoon(s) chili powder; 1/2 teaspoon(s) dried Mexican oregano; 1 tablespoon(s) lime juice; 2 tablespoon(s) olive oil; - salt and pepper, to taste; ## CHIPOTLE CREMA; 1/2 cup(s) Mexican crema; 1-2 tablespoon(s) chipotle in adobo, seeded and minced; 1-2 tablespoon(s) cilantro, chopped; 1 small lime, juiced; - salt, to taste; ## FOR SERVING; - warmed corn or flour tortillas; - cabbage, shredded; - pico de gallo; - sliced avocado; - shredded cheese; - lime wedges

(7 RATINGS)

2.50K Pinches 8 Photos

Lauren Perkins-Boyd

Portland, OR

Updated on Sep 12, 2020

In the words of my little brother these taco's are "freakin' bomb!" and I would have to agree.

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Two Grilled Fish Tacos With Chipotle Crema on a plate.

Blue Ribbon Recipe

A delicious recipe if you've been having a craving for fish tacos and want to make them at home. The marinade for the fish is seasoned perfectly and the fish soaks up all the flavor. Mahi mahi is in the ingredients, but any mild white flaky fish will work. We love the fresh chipotle crema. It's tangy and has a little kick that's the perfect complement to the fish. This is a fabulous twist to taco night.

— The Test Kitchen

prep time 10 Min

cook time 5 Min

method Grill

yield 4 serving(s)

Ingredients

4 - mahi mahi fillets, 6 oz each
1 clove garlic, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon dried Mexican oregano
1 tablespoon lime juice
2 tablespoons olive oil
- salt and pepper, to taste
CHIPOTLE CREMA
1/2 cup Mexican crema
1-2 tablespoon chipotle in adobo, seeded and minced
1-2 tablespoon cilantro, chopped
1 small lime, juiced
- salt, to taste
FOR SERVING
- warmed corn or flour tortillas
- cabbage, shredded
- pico de gallo
- sliced avocado
- shredded cheese
- lime wedges

How To Make grilled fish tacos with chipotle crema

Step 1

In a large freezer bag or small baking dish combine garlic, cumin, chili powder, oregano, lime juice, and olive oil. Add fish and marinate for 30 minutes.

Step 2

For Crema: In a small bowl combine crema, chipotle, cilantro, lime juice, and salt to taste. Cover and chill until your ready to serve.
Step 3

For outdoor grilling: Grill fillets over medium-hot coals skin side down for 3 minutes. Flip and cook an additional 3 minutes until opaque. For indoor grilling: Preheat a ridged cast iron grill pan to medium heat. Cook fillets skin side down for 3 minutes. Flip and cook an additional 3 minutes until opaque. Or, preheat broiler place fish 4-6 inches from broiler and cook 3 minutes per side until opaque.
Step 4

Serve hot on warmed tortillas topped with cabbage, pico de gallo, avocado, cheese, chipotle crema, and fresh lime juice.
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