Best 4 Grilled Fish Tacos With Chipotle Crema Recipes

Are you craving a delightful culinary experience that tantalizes your taste buds with a burst of bold flavors? Look no further than the Grilled Fish Tacos with Chipotle Crema, a delectable dish that seamlessly blends the essence of fresh, grilled fish with a tangy and smoky chipotle crema. This culinary masterpiece promises an unforgettable gastronomic journey, captivating your senses with every bite. Join us as we embark on a culinary adventure, exploring the secrets behind creating the perfect Grilled Fish Tacos with Chipotle Crema, transforming your kitchen into a haven of tantalizing aromas and delectable flavors.

Here are our top 4 tried and tested recipes!

GRILLED FISH TACOS WITH CHIPOTLE-LIME DRESSING

Grilled Fish Tacos with Chipotle-Lime Dressing image

I came up with this recipe when I couldn't find good directions for grilled fish tacos. I liked the chipotle-lime combination in a dip I once tried so I imitated it here. Choose toppings to suit your taste, or include typical accompaniments such as salsa fresca, cabbage, a squeeze of lime juice, and chopped cilantro.

Provided by MaryD

Categories World Cuisine Recipes Latin American Mexican

Time 6h44m

Yield 6

Number Of Ingredients 25

Ingredients

¼ cup extra virgin olive oil
2 tablespoons distilled white vinegar
2 tablespoons fresh lime juice
2 teaspoons lime zest
1 ½ teaspoons honey
2 cloves garlic, minced
½ teaspoon cumin
½ teaspoon chili powder
1 teaspoon seafood seasoning, such as Old Bay™
½ teaspoon ground black pepper
1 teaspoon hot pepper sauce, or to taste
1 pound tilapia fillets, cut into chunks
1 (8 ounce) container light sour cream
½ cup adobo sauce from chipotle peppers
2 tablespoons fresh lime juice
2 teaspoons lime zest
¼ teaspoon cumin
¼ teaspoon chili powder
½ teaspoon seafood seasoning, such as Old Bay™
salt and pepper to taste
1 (10 ounce) package tortillas
3 ripe tomatoes, seeded and diced
1 bunch cilantro, chopped
1 small head cabbage, cored and shredded
2 limes, cut in wedges

Steps:

To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

Nutrition Facts : Calories 415.6 calories, Carbohydrate 38.5 g, Cholesterol 42.6 mg, Fat 19.2 g, Fiber 6 g, Protein 22.6 g, SaturatedFat 5.3 g, Sodium 644.3 mg, Sugar 7 g

GRILLED FISH TACOS WITH CHIPOTLE CREMA

Grilled Fish Tacos with Chipotle Crema image

Provided by Jet Tila

Categories main-dish

Time 25m

Yield 8 tacos

Number Of Ingredients 10

Ingredients

1/4 cup (60 milliliters) mayonnaise
1/2 cup (120 milliliters) sour cream
2 limes, 1 halved and 1 cut into wedges
Kosher salt and freshly ground black pepper
1 tablespoon canned chipotle chile, finely chopped (optional)
Vegetable oil, such as grapeseed or canola
Eight 6 inch corn tortillas
1 pound (450 grams) skinless flounder (or other firm, white fish) fillets
2 cups (480 milliliters) shredded green cabbage, rinsed in ice water and dried thoroughly
Pico de gallo or Mexican hot sauce (such as Tapatio, Cholula or Valentina), for serving

Steps:

Make the chipotle crema: In a small bowl, whisk the mayonnaise and sour cream until combined. Squeeze in lime juice, to taste, and whisk. Add salt, pepper and chipotle, to taste.
Make the tacos: Heat a large skillet over medium heat for 3 minutes. Meanwhile, pour a few tablespoons of oil in a small bowl. Separate the corn tortillas from each other but keep them in a stack then run the outer edges through the oil. Add a few tortillas at a time to the dry skillet and heat until soft and hot, about 30 seconds per side. Wrap the tortillas in a clean, dry kitchen towel or place in a tortilla warmer, to keep warm.
Heat a grill pan or grill over high heat for at least 5 minutes.
Meanwhile, slice the fish fillets into 1-by-2-inch strips. Pat dry with a paper towel. Season generously with salt and a pinch of pepper.
Wipe the grill pan or grill grates with a lightly oiled towel right before cooking to remove any char and debris. (This will give you great grill marks and help the fish from sticking.) Working in batches, cook the fish strips in a single layer just until they are opaque and flake in the middle (making sure not to overcook them), about 2 minutes per side.
Top each tortilla with 3 fish strips, a pinch of the cabbage and a drizzle of the crema. Serve right away with lime wedges and pico de gallo or hot sauce on the side.

GRILLED FISH TACOS WITH CHIPOTLE CREMA

Grilled Fish Tacos With Chipotle Crema image

A delicious recipe if you've been having a craving for fish tacos and want to make them at home. The marinade for the fish is seasoned perfectly and the fish soaks up all the flavor. Mahi mahi is in the ingredients, but any mild white flaky fish will work. We love the fresh chipotle crema. It's tangy and has a little kick that's the perfect complement to the fish. This is a fabulous twist to taco night.

Provided by Lauren Perkins-Boyd @Lauren_Perkins-Boyd

Categories Fish

Number Of Ingredients 21

Ingredients

4 - mahi mahi fillets, 6 oz each
1 clove(s) garlic, minced
1/2 teaspoon(s) cumin
1/2 teaspoon(s) chili powder
1/2 teaspoon(s) dried Mexican oregano
1 tablespoon(s) lime juice
2 tablespoon(s) olive oil
- salt and pepper, to taste
CHIPOTLE CREMA
1/2 cup(s) Mexican crema
1-2 tablespoon(s) chipotle in adobo, seeded and minced
1-2 tablespoon(s) cilantro, chopped
1 small lime, juiced
- salt, to taste
FOR SERVING
- warmed corn or flour tortillas
- cabbage, shredded
- pico de gallo
- sliced avocado
- shredded cheese
- lime wedges

Steps:

In a large freezer bag or small baking dish combine garlic, cumin, chili powder, oregano, lime juice, and olive oil. Add fish and marinate for 30 minutes.
For Crema: In a small bowl combine crema, chipotle, cilantro, lime juice, and salt to taste. Cover and chill until your ready to serve.
For outdoor grilling: Grill fillets over medium-hot coals skin side down for 3 minutes. Flip and cook an additional 3 minutes until opaque. For indoor grilling: Preheat a ridged cast iron grill pan to medium heat. Cook fillets skin side down for 3 minutes. Flip and cook an additional 3 minutes until opaque. Or, preheat broiler place fish 4-6 inches from broiler and cook 3 minutes per side until opaque.
Serve hot on warmed tortillas topped with cabbage, pico de gallo, avocado, cheese, chipotle crema, and fresh lime juice.

GRILLED TEX-MEX FISH TACOS

Grilled Tex-Mex Fish Tacos image

These grilled tacos combine two of our favorite foods, fish and Tex-Mex. They remind us of living on the Texas Gulf Coast. Now that we live in Colorado I have to make all our favorite seafood and Mexican dishes to our liking! Serve with creamy slaw and add avocado slices or any favorite taco toppings.

Provided by Mountain Girl

Categories Main Dish Recipes Taco Recipes

Time 55m

Yield 6

Number Of Ingredients 16

Ingredients

¼ cup olive oil
¼ cup chili powder
2 teaspoons Mexican oregano
2 teaspoons cumin seeds, toasted and ground
1 teaspoon ground chipotle chile powder
1 teaspoon salt
1 teaspoon ground coriander
1 lime, zested and juiced
1 ½ pounds tilapia fillets
½ (8 ounce) package cream cheese, softened
2 tablespoons plain yogurt
2 cloves garlic, minced
1 chipotle pepper in adobo sauce, or more to taste
½ teaspoon ground cumin
2 tablespoons olive oil
12 (6 inch) corn tortillas, warmed

Steps:

Mix 1/4 cup olive oil, chili powder, Mexican oregano, cumin, chipotle powder, salt, coriander, lime zest, and lime juice together in a gallon-sized zip-top bag. Add tilapia and toss gently until well coated. Marinate for 30 minutes to 2 hours.
Meanwhile, combine cream cheese, yogurt, garlic, chipotle in adobo, and cumin for spread in a bowl. Set aside.
Preheat an outdoor grill for medium heat and lightly oil the grate. Coat a grill basket with 2 tablespoons olive oil; place fish into the prepared basket.
Cook the fish on the preheated grill just until it flakes easily with a fork, about 10 minutes.
Serve on warm tortillas with chipotle spread.

Nutrition Facts : Calories 444.4 calories, Carbohydrate 29.7 g, Cholesterol 62.5 mg, Fat 24.4 g, Fiber 6 g, Protein 29.1 g, SaturatedFat 6.8 g, Sodium 591.1 mg, Sugar 1.5 g

Tips:

For the best fish tacos, use fresh, firm-fleshed fish fillets such as tilapia, cod, or mahi-mahi.
Season the fish fillets with a flavorful marinade or rub before grilling. This will help to enhance the flavor of the fish and prevent it from drying out.
Grill the fish fillets over medium-high heat until they are cooked through but still moist. Overcooking will make the fish tough and dry.
Use a variety of toppings for your fish tacos. Some popular options include shredded cabbage, pico de gallo, guacamole, and sour cream. You can also add your favorite salsa or hot sauce.
Serve the fish tacos immediately with lime wedges and your favorite dipping sauce.

Conclusion:

Grilled fish tacos are a delicious and easy-to-make meal that is perfect for a weeknight dinner or a casual party. With a few simple ingredients and a little bit of preparation, you can create a flavorful and satisfying meal that everyone will enjoy.