Fish Tacos with Chipotle Cream

Fish Tacos with Chipotle Cream
Prep Time:
25 mins
Grill Time:
4 mins
Total Time:
25 mins


  • 4 4 ounce fresh or frozen skinless tilapia or sole fillets, about 1/2 inch thick

  • 1 tablespoon vegetable oil

  • 1 teaspoon ancho chili powder

  • ½ teaspoon ground cumin

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper

  • ½ cup sour cream

  • 1 teaspoon finely chopped canned chipotle chile pepper in adobo sauce*

  • 12 corn tortillas

  • 2 cup shredded cabbage or romaine lettuce

  • 1 ripe avocado, halved, seeded, peeled, and cut into thin slices (optional)

  • 1 recipe Pico de Gallo Salsa

  • 1 lime, cut into wedges

  • Snipped fresh cilantro (optional)

Pico de Gallo Salsa

  • 1 cup finely chopped tomatoes (2 medium)

  • 2 tablespoon finely chopped onion

  • 2 tablespoon finely snipped fresh cilantro

  • 1 fresh serrano chile pepper, stemmed, seeded, and finely chopped*

  • ½ of a lime


  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Brush oil evenly on all sides of fish fillets. For rub, in a small bowl stir together chili powder, cumin, salt, and black pepper. Sprinkle rub over all sides of fish fillets; rub in with your fingers.

  2. For chipotle cream, in another small bowl stir together sour cream and chopped chile pepper; set aside. Wrap tortillas tightly in foil.

  3. For a charcoal or gas grill, grill fish fillets and the tortilla packet on the greased rack of a covered grill directly over medium heat for 4 to 6 minutes or just until fish begins to flake when tested with a fork and tortillas are heated through, turning fish and tortilla packet once halfway through grilling time.

  4. Using a fork, break fish into pieces. Fill warm tortillas evenly with cabbage, fish, and avocado slices. Serve with Pico de Gallo Salsa, chipotle cream, lime wedges, and, if desired, cilantro.

Pico de Gallo Salsa

  1. In a medium bowl stir together tomatoes, onion, cilantro, and serrano chile pepper. Squeeze the lime over; stir to mix well. Cover and chill for 1 to 2 hours before serving. Makes about 1 cup.

icon: energy boosting

Tilapia that is farm raised in the United States is the most eco-friendly option.


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (per serving)

293 Calories
9g Fat
34g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 293
% Daily Value *
Total Fat 9g 12%
Saturated Fat 3g 15%
Cholesterol 35mg 12%
Sodium 493mg 21%
Total Carbohydrate 34g 12%
Total Sugars 2g
Protein 19g
Vitamin C 13.6mg 68%
Calcium 90.9mg 7%
Iron 1.3mg 7%
Potassium 529mg 11%
Folate, total 20.2mcg
Vitamin B-12 2.3mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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