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I don’t remember when I my love for fish tacos started.. all I know is that it came quick and swift. I love fish tacos because they are such a blank canvas. You can make them baja-style (beer-battered, YUM), grilled (I love mahi-mahi for this), or you could even make salmon tacos with a dijon-crema. Living (and growing up) in New England, I’ve had the luxury of having access to fresh seafood for my whole life.
What I love about this fish taco recipe is that it’s light (lower in cals than the typical baja style), and takes less than 20 minutes to make. It’s rare to find a quick, healthy, and delicious dinner… but look no further! Although I prefer to prepare my fish on the grill, you could easily make this indoors in a frying pan.
Since I skipped the frying oil for my fish tacos, I wanted to make sure that there was still a good amount of flavor involved. To do this, I serve my tacos with a delicious homemade chipotle crema. For my crema, I use mayonaise, sour cream, and some simple seasonings. The crema makes enough for four generous tacos. Layer that with some grilled fish and your favorite toppings (avocado, anyone?), and you’re ready to go.
What you need to make seasoned and salted’s grilled fish tacos with chipotle:
- cod
- garlic powder
- paprika
- lime zest
- lime juice
- tortillas
- mayonaise
- sour cream
- cumin
- chipotles in adobo
Enjoy, and as always, please let me know if you make this recipe – and if you do, don’t forget to tag @seasonedandsalted and #seasonedandsalted on Instagram!
Equipment
- flipper
- tinfoil
Ingredients
For the Grilled Fish
- 9 oz cod, cut into thick strips (4 pieces total)
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp lime zest
- 4 flour tortillas
- red cabbage (or slaw of choice) (optional)
- avocado (optional)
- cilantro (optional)
For the Chipotle Crema
- 1 tbsp sour cream
- 1 tbsp mayonaise plus an extra 1 tsp
- 1/2 lime, juiced
- 1/8 tsp cumin
- 1/4 tsp garlic powder
- 1 tsp chipotles in adobo
Instructions
- Pre-heat your grill or cooktop. First, we are going to season the fish. While the fish cooks, we can make the chipotle crema.
- For the fish, place the cod in a mixing bowl and add 1 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp lime zest. Mix to coat the fish in the seasoning evenly.
- If you are cooking on the grill, I suggest using a little tinfoil underneath he fish so that the fish does not flake too much. Here's what I do: add your seasoned cod to a thin layer of tinfoil on top of the grill. Cook 4 minutes per side on medium-high heat. OH! And while you are at it — grill the tortillas for a minute per side, too! They're delicious that way. While the fish is cooking, let's make our chipotle crema.
- Grab a small mixing bowl and add your ingredients: 1 tbsp sour cream, 1 tbsp plus 1 tsp mayonaise, juice of 1/2 lime, 1/8 tsp cumin, 1/4 tsp garlic powder, and 1 tsp chipotles in adobo.
- To assemble your tacos, spread some crema on each of the four tortillas, then the grilled cod. Add your favorite toppings, like avocado, red cabbage, lettuce, or pico! Enjoy!
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