These chipotle lime fish tacos are flavorful and light. I like to top mine with Mexican cole slaw and that’s it!

In keeping with the theme of light and flavorful, I want to tell you about these delicious and easy chipotle lime fish tacos.

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The fish recipe is SO scrumptious and would be great all on its own with rice and pico perhaps, but in a taco is where I like it best. It spiced just right and can be prepared any night of the week! No heavy breading or deep frying… um no way! I try to broil fish whenever possible, it’s easier and so much better for you. Afterwards, I place a few hunks of the tilapia on pan-toasted yellow corn tortillas and top with with the Mexican slaw I made yesterday, and in my opinion, that’s all these tacos need. However, feel free to go crazy! Top with slices of jalapeno, a sprinkle of cotija or maybe some guacamole, re-fried beans or a dollop of sour cream to tame the heat from the chipolte powder.

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No matter how you top these, in no time you’ll have a light, healthy yet satisfying dinner on your table and in your hands.

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In a small bowl combine 1 teaspoon of ground cumin, coriander and onion powder, then add in 3/4 teaspoon chipotle powder (1/2 teaspoon if you want it less spicy) plus a 1/2 teaspoon of garlic powder.

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Give those a stir…

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Before pouring in 2 tablespoons of olive oil…

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…squeezing in the juice from 1/2 a juicy lime…

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…and 1 tablespoon of cornstarch.

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Mix well until combined.

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Place the tilapia (dark vein-side up) on a lightly sprayed (I used my olive oil mister) foiled lined sheet pan. Season with kosher salt and black pepper, then slide it under the broiler for 3 to 4 minutes.

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Flip, and season with more salt and pepper before dividing the chipotle-lime mixture on each of the four fillets.

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Use a pastry brush to cover the fish fillets.

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Continue to broil for 4 to 6 more minutes or until the fish is cooked through, and is opaque and flakes easily.

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Use a fork to break off large pieces of fish. Next, place them onto a few pan-toasted yellow corn tortillas. Then top with a little of the Mexican slaw and any other toppings your heart desires.

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So much flavor. It’s colorful and very delicious.

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Enjoy!

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My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Chipotle-Lime Fish Tacos
Yield: about 12 tacos

Chipotle-Lime Fish Tacos

Tilapia is brushed with a smoky-spicy chipotle-lime mixture, broiled and stuffed into tacos. Topping them with Mexican Slaw makes these tacos easy and healthy.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon onion powder
  • 1/2 - 3/4 teaspoon ground chipotle powder (depending on heat preference)
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1/2 a juicy lime, juiced
  • 1 tablespoon cornstarch
  • 4 large, fresh tilapia fillets (or other firm white fish)
  • kosher salt
  • black pepper
  • yellow corn tortillas, pan toasted*
  • Mexican Slaw, for topping

ADDITIONAL TOPPINGS:

  • cotija cheese
  • guacamole or sliced avocado
  • hot sauce
  • re-fried black or pinto beans

Instructions

Move oven rack to the highest position in your oven and preheat the broiler to high or 500 degrees. Line a rimmed, baking sheet with foil.

In a small bowl combine the cumin, coriander, onion and garlic powder. Pour in the olive oil, lime juice and cornstarch, mix to combine.

Place the tilapia (with the dark vein-side facing up) onto the prepared pan and season with salt and pepper. Broil for 3 to 4 minutes.

Carefully flip the tilapia and divide the chipotle-lime mixture, use a brush to spread it over the top of the fish and then broil for an additional 4 to 6 minutes or until the fish is cooked through, opaque and flakes easily.

Use a fork to break the fish into large pieces and place a few onto a pan-toasted yellow corn tortillas (see below). Top with Mexican slaw and any other toppings you like.

To cook the pan-toasted tortillas: Heat a non-stick or cast iron skillet on medium to medium-high heat. Cook for a few minutes per side until crispy and golden.