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.
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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