Recipes and Cooking Fish Tacos with Chipotle Cream Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on September 17, 2015 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Grill Time: 4 mins Total Time: 25 mins Servings: 6 Jump to Nutrition Facts Ingredients 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 Directions 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. For chipotle cream, in another small bowl stir together sour cream and chopped chile pepper; set aside. Wrap tortillas tightly in foil. 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. 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 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. Rate it Print Nutrition Facts (per serving) 293 Calories 9g Fat 34g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.