Recipes

FISH TACOS WITH CHIPOTLE LIME CREMA

Made with a creamy and surgical mushroom high and creamy, with Greek vegetables and lime juice, these fish tacos only 15 minutes away and are gluten-free

FISH TACOS WITH CHIPOTLE LIME CREMA
FISH TACOS WITH CHIPOTLE LIME CREMA

INGREDIENTS

FOR THE FISH

  • 1 teaspoon cumin powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 pound white fish, about 3 or 4 fillets (I used cod)
  • 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 coarse sea salt

TOPPINGS

  • Cilantro
  • Radishes
  • 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 a pan over medium-high heat until HOT.
  • Lay fish fillets in the 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 a blender. Blend until smooth.
  • Chill in the fridge until ready to eat with tacos!
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