Real Recipes From Real Home Cooks ®

grilled fish tacos with chipotle crema

(7 ratings)
Blue Ribbon Recipe by
Lauren Perkins-Boyd
Portland, OR

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

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 @kitchencrew
(7 ratings)
yield 4 serving(s)
prep time 10 Min
cook time 5 Min
method Grill

Ingredients For grilled fish tacos with chipotle crema

  • 4
    mahi mahi fillets, 6 oz each
  • 1 clove
    garlic, minced
  • 1/2 tsp
    cumin
  • 1/2 tsp
    chili powder
  • 1/2 tsp
    dried Mexican oregano
  • 1 Tbsp
    lime juice
  • 2 Tbsp
    olive oil
  • salt and pepper, to taste
  • CHIPOTLE CREMA
  • 1/2 c
    Mexican crema
  • 1-2 Tbsp
    chipotle in adobo, seeded and minced
  • 1-2 Tbsp
    cilantro, chopped
  • 1 sm
    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

  • Fish in a marinade in a resealable bag.
    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.
  • Crema, chipotle, cilantro, lime juice, and salt combined in a bowl.
    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.
  • Grilling the fish.
    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.
  • Tortilla topped with cabbage, pico de gallo, avocado, cheese, chipotle crema, and lime juice.
    4
    Serve hot on warmed tortillas topped with cabbage, pico de gallo, avocado, cheese, chipotle crema, and fresh lime juice.
ADVERTISEMENT
ADVERTISEMENT