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.
The fish recipe is SO scrumptious and would be great all on its own 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.
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.
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.
Give those a stir…
Before pouring in 2 tablespoons of olive oil…
…squeezing in the juice from 1/2 a juicy lime…
…and 1 tablespoon of cornstarch.
Mix well until combined.
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.
Flip, and season with more salt and pepper before dividing the chipotle-lime mixture on each of the four fillets.
Use a pastry brush to cover the fish fillets.
Continue to broil for 4 to 6 more minutes or until the fish is cooked through, and is opaque and flakes easily.
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.
So much flavor. It’s colorful and very delicious.
Enjoy! And if you give this Chipotle Lime Fish Tacos recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Chipotle-Lime Fish Tacos
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon onion powder
- 1/2 teaspoon ground chipotle powder
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon cornstarch
- 16 ounces fresh tilapia fillets , or other firm white fish
- kosher salt, to taste
- black pepper, to taste
- 12 yellow corn tortillas, pan toasted
- 1 recipe Mexican Slaw, for topping
- 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.
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THANK YOU in advance for your support!
I definitely like light and healthy!! I’ve got salmon right now!
I love fish and tacos so fish tacos are perfect! They look so perfectly seasoned and cooked!
Made these tonight with the slaw. Perfect meal for our rainy night (or any other!) – quick, easy, and full of great seasoning. Thank you, yet again, for another fabulous family dinner!
Hi What is the purpose of the cornstarch? To make it crunchier? Thanks.
These were some of the easiest most delicious fish tacos I’ve made. David loved the addition of beans which isn’t something I usually add to fish tacos but they were good! I’ll make this recipe again.
Awesome!! Happy to hear it