I don’t generally order fish tacos at restaurants because many places fry the fish, at which point why not just eat a french fry taco? It just tastes like “fried.” My favorite fish tacos are ones that use grilled, broiled, seared, or blackened fish–where you actually taste the fish and the seasoning.
These are super simple and take about 40 minutes to prep and cook. The fish is tangy, spicy, and smoky–top them with avocado, guac, pico, onions, salsa, low-fat sour cream or Greek yogurt, cilantro, jalepeno, lettuce, tomatoes, or whatever you wish.
Serve the tacos with rice and beans, refried beans, or a salad.
Chipotle + Lime Fish Tacos
makes 6-8 tacos
- 1lb white fish, such as cod, haddock, or tilapia
- 1 tablespoon chipotle chili powder
- 1 jalapeno, chopped
- 1/2 bunch cilantro, chopped
- 1 lime, juiced
- 1/4 cup vegetable oil
- salt + pepper
- 6-8 tortillas (corn or flour)
1. Preheat the oven to 400. In a shallow dish big enough to hold the fish, whisk together the chipotle, jalapeno, cilantro, lime, and oil. Season with salt and pepper, to taste. Marinate the fish for 20 minutes. Prep the fixin’s for your tacos (more cilantro, lettuce, avocado, guac, etc.).
2. Remove the fish from the marinade and place on a parchment-lined baking sheet. Using a spoon, remove the cilantro and peppers from the marinade and lay on the fish (don’t dump all the liquid). Bake for 8-10 minutes or until the fish is cooked, tender and flaky.
3. Remove the fish and turn off the oven and place the tortillas directly on the oven rack to warm. Meanwhile, remove the fish from the skin (if the fish has skin) and break it up into bite-size chunks. Serve immediately.