Healthy Fish Tacos with Chipotle Cream
Dive into a guilt-free fiesta of flavor with these Healthy Fish Tacos with Chipotle Cream! Featuring tender, marinated white fish fillets seasoned with a vibrant blend of chili powder, cumin, and smoked paprika, these tacos are oven-baked to flaky perfection. Nestled in warm corn tortillas, they’re topped with crunchy red cabbage, grated carrot, and a zesty dollop of creamy chipotle yogurt sauce, made with a touch of lime and honey for balance. Ready in just 30 minutes, this wholesome recipe is a quick and nutritious weeknight meal that doesn’t skimp on bold, smoky flavors. Perfectly light yet satisfying, these tacos are a must-try for seafood lovers and taco night enthusiasts alike.
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Recipe Information
Ingredients
- 1 pound white fish fillets (such as cod or tilapia)
- 2 tablespoons extra virgin olive oil
- 1 lime (juiced, divided use)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 8 small corn tortillas
- 0.5 cup Greek yogurt (plain, unsweetened)
- 1 chipotle pepper in adobo sauce (finely chopped)
- 1 teaspoon honey
- 1 cup red cabbage (thinly sliced)
- 1 carrot (grated)
- 0.25 cup cilantro (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C) or heat a grill pan over medium-high heat.
In a small bowl, mix together olive oil, juice of half a lime, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper to create a marinade.
Pat the fish fillets dry with paper towels, then brush the marinade generously over both sides of the fish.
Place the fish on a parchment-lined baking sheet (or grill pan) and cook for 10-12 minutes, or until the fish is opaque and flakes easily with a fork.
While the fish is cooking, prepare the chipotle cream by blending Greek yogurt, chopped chipotle pepper, honey, and juice from the other half of the lime in a small bowl. Adjust seasoning with a pinch of salt if needed.
Warm the corn tortillas by placing them in a dry skillet over medium heat for about 30 seconds on each side, or until soft and pliable.
Assemble the tacos by flaking the cooked fish into bite-sized pieces and placing them onto the warmed tortillas.
Top the fish with sliced red cabbage, grated carrot, a drizzle of chipotle cream sauce, and a sprinkle of chopped cilantro.
Serve immediately with lime wedges on the side for extra zest, if desired.
Nutrition Facts
Calories |
1371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 276 mg | 92% | |
| Sodium | 1936 mg | 84% | |
| Total Carbohydrate | 126.2 g | 46% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 21.6 g | ||
| Protein | 123.8 g | 248% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 494 mg | 38% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2737 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
