Weeknight Fish Tacos Recipe
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4
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Calories
291 kcal
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Course
Main Course
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Cuisine
Mexican
Weeknight Fish Tacos Recipe
Description
The recipe uses cod or similar white fish, seasoned evenly with cumin, onion powder, and garlic powder before being pan-seared in hot coconut oil. Cooking without flipping for five minutes helps develop a nice surface before a brief turn to finish cooking, followed by flaking the fish for easier assembly. The chipotle-lime crema blends yogurt, chipotle pepper, lime juice, and salt to provide smoky, tangy creaminess that complements the fish and fresh toppings.
Assembling the tacos on warm corn tortillas with crisp lettuce, cilantro, and sliced radishes adds fresh textures and herbal notes. The dish is a balanced weeknight meal offering protein with bright, layered flavors and textures that are easy to prepare.
The recipe notes mention substituting coconut milk for Greek yogurt to make the crema dairy-free and suggest topping with slaw for additional crunch and flavor complexity.
Ingredients
For the fish
- 1 teaspoon cumin ground
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 pound white fish I used cod, about 3 or 4 fillets
- 1 tablespoon coconut oil
- 12 corn tortillas
For the Chipotle-Lime Crema
- 1/2 cup Greek yogurt
- 1 chipotle pepper in adobo sauce
- 1 tablespoon lime juice
- 1/2 teaspoon kosher salt
Toppings
- cilantro
- radish
- lettuce
Instructions
For the fish
- In a small bowl, mix together the cumin, onion and garlic powder. Sprinkle both sides of each fish fillet evenly with the seasoning.
- Heat coconut oil in pan over medium-high heat until HOT.
- Lay fish fillets in pan and cook for 5 minutes without turning.
- After 5 minutes, flip fish and cook on the other side for about 2 minutes, or until fish begins to flake.
- Remove pan from heat and flake the fish with a fork. Serve fish on warm corn tortillas, top with lettuce, cilantro, radishes and chipotle lime crema and enjoy!
For the Chipotle Lime Crema
- Mix all ingredients in blender. Blend until smooth.
- Chill in fridge until ready to eat with tacos!
Notes
- Substitute coconut milk for Greek yogurt to make the chipotle-lime crema dairy-free.
- Add a crisp fish taco slaw on top to introduce extra texture and flavor layers.
- Use fresh cilantro, radish, and lettuce for a bright, crunchy topping contrast.
- Serve tacos immediately after flaking the fish to maintain tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Serving | 3fish tacos (with corn tortillas) | |
| Calories | 291kcal | 15% |
| Carbohydrates | 31g | 10% |
| Protein | 22g | 44% |
| Fat | 8g | 12% |
| Potassium | 445mg | 9% |
| Fiber | 5g | 20% |
| Vitamin A | 200IU | 4% |
| Calcium | 110mg | 11% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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