Name: Baked Fish Tacos with Chipotle Lime Cream Sauce Recipe
Prep time: 5 min
Cook time: 14 min
Total time: 19 min
Cuisine: Mexican
Ingredients: 1 lb. cod or mild white fish; 2 teaspoons olive oil; 1 teaspoon cumin; 1 teaspoon chili powder; 1/2 teaspoon garlic powder; 1/2 teaspoon coriander; Kosher salt, to taste; Fresh cracked pepper, to taste; 8 corn tortillas; Flour tortillas (optional); 1/2 cup sour cream; 1 tablespoon mayonnaise; 2 teaspoons diced chiles in adobo; Juice of 1 lime; Splash of water; Kosher salt, to taste; Fresh cracked pepper, to taste; Pico de Gallo; 5 Minute Cilantro Lime Slaw

Print Recipe· 4.2 from 9 reviews

If you love the idea of vibrant, fresh flavors wrapped in warm tortillas, then you have to try this Baked Fish Tacos with Chipotle Lime Cream Sauce Recipe. It’s a brilliant way to enjoy mild, flaky cod seasoned with a perfect blend of spices and baked to tender perfection. The star of the show is undoubtedly the creamy, zesty chipotle lime sauce that adds just the right amount of smoky heat and tang. These tacos come together quickly, making them ideal for a lively weeknight dinner or a weekend get-together where everyone wants something delicious but not fussy. Trust me, once you taste these, they’ll become a staple in your recipe rotation!

Ingredients You’ll Need

The image shows two pieces of fresh fish fillets with a smooth, pale pink and white texture placed in the center of a white round plate. Surrounding the plate, there are seven lime wedges with a bright green color on a wooden board at the top, and several slices of green jalapeño peppers arranged neatly. To the right of the plate, there is a white bowl filled with a creamy, light beige chipotle cream sauce with a spoon inside it. Below the plate on the white marbled surface, a stack of white tortillas with brown spots is partially visible to the left. To the right side, there is a clear glass bowl containing brown seasonings next to the tortillas. On the left side of the wooden board, a small white bowl holds golden yellow olive oil, and below it, a small bowl with bright red salsa with visible chopped onions and herbs. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is key to nailing this dish, but don’t worry—it’s simple and straightforward. Each component plays an important role, whether it’s the fresh fish offering a tender base, the spices bringing warmth and depth, or the creamy sauce that ties everything together with a zingy finish.

1 lb. cod or mild white fish: Choose a fresh, flaky fish that bakes well without falling apart.
2 teaspoons olive oil: Helps the spices stick and keeps the fish moist during baking.
1 teaspoon cumin: Adds a warm, earthy undertone that’s classic in taco seasoning.
1 teaspoon chili powder: Provides a gentle smoky heat without overpowering the fish.
1/2 teaspoon garlic powder: Gives a subtle aromatic lift running through every bite.
1/2 teaspoon coriander: Brings a citrusy, floral note that brightens the fish.
Kosher salt and fresh cracked pepper: Essential for seasoning the fish perfectly.
8 corn tortillas: The ideal, slightly charred wrap that holds those delicious morsels.
1/2 cup sour cream: Creates a creamy base for the signature chipotle lime cream sauce.
1 tablespoon mayo: Adds richness and helps emulsify the sauce.
2 teaspoons diced chiles in adobo: Delivers smoky heat essential to the sauce’s character.
Juice of 1 lime: Brightens the sauce with a fresh citrus punch.
Splash of water: Adjusts sauce consistency for perfect drizzling.
Pico de Gallo: Fresh, chunky salsa that brings crunch and brightness.
5 Minute Cilantro Lime Slaw: Adds crisp texture and herbal zestiness to every bite.

How to Make Baked Fish Tacos with Chipotle Lime Cream Sauce Recipe

Step 1: Prep and Season the Fish

Start by heating your oven to 400 degrees. Pat your fish dry with a paper towel—this helps the spices stick and creates a nice texture once baked. Drizzle the fish with olive oil and then sprinkle all the spices evenly over the fillet. Don’t forget the kosher salt and fresh pepper. Use your hands to gently massage the spices into the fish, ensuring every nook is packed with flavor.

Step 2: Bake to Perfection

Place the seasoned fish in a baking dish and slide it into the oven. Bake for 12 to 14 minutes. You want the fish to flake easily with a fork but still remain moist and tender. This timing works best for cod or similar mild white fish fillets.

Step 3: Prepare the Chipotle Lime Cream Sauce

While your fish bakes, whisk together sour cream, mayo, diced chiles in adobo, fresh lime juice, and a little water in a small bowl. Taste and season with salt and pepper to your liking. This sauce is the magic, combining smoky heat, tangy brightness, and creamy coolness all in one.

Step 4: Assemble Your Tacos

Once the fish is ready, carefully flake it into bite-sized pieces. Warm your corn tortillas and distribute the fish evenly among them. Top with a generous helping of 5 Minute Cilantro Lime Slaw, a drizzle of your chipotle lime cream sauce, and finish with spoonfuls of fresh Pico de Gallo to keep things lively and fresh.

How to Serve Baked Fish Tacos with Chipotle Lime Cream Sauce Recipe

A black cast iron pan holds two pieces of seasoned fish fillets, placed side by side. Each fillet is coated with a textured, reddish-brown spice mix that covers the top and sides, with some spices scattered around the fillets inside the pan. Resting near the pan’s handle is a striped white and gray cloth, loosely tied. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The garnish is where you can make these fish tacos feel fresh and personalized. Fresh cilantro leaves, thin slices of radish, or even a sprinkle of crumbled queso fresco elevate texture and flavor. A wedge of lime on the side encourages everyone to add an extra bright splash just before eating.

Side Dishes

Pairing these tacos with simple sides like Mexican street corn (elote), black bean salad, or a zesty avocado salad complements the bold flavors beautifully. You want sides that add contrast without stealing the spotlight from your beautifully baked fish and chipotle lime cream sauce.

Creative Ways to Present

If you want to wow your guests, try serving each taco on a long, narrow platter lined with slaw beneath the fish for extra color. You could also create a taco bar setup where everyone builds their own, offering extra spicy chiles, sliced jalapeños, and creamy guacamole for mixing and matching flavors.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the baked fish separately from the tortillas and sauce in airtight containers. The fish stays best in the fridge for up to two days without drying out, and the sauce maintains its creaminess when chilled.

Freezing

While the fish itself freezes well, freezing the assembled tacos isn’t recommended because tortillas tend to lose texture. Freeze the cooked fish in a sealed container or freezer bag for up to one month. When ready, thaw overnight in the fridge and gently reheat before serving.

Reheating

To reheat, warm your fish gently in the oven at 300 degrees for about 10 minutes or until heated through. Avoid the microwave if you want to keep the delicate texture intact. Warm tortillas separately in a dry skillet or wrapped in foil to keep them pliable and soft.

FAQs

Can I use a different type of fish for this recipe?

Absolutely! Mild white fish like tilapia, halibut, or mahi-mahi work wonderfully. Just adjust baking time slightly depending on thickness.

Is there a way to make the chipotle lime cream sauce less spicy?

Yes, simply reduce the amount of diced chiles in adobo or substitute with a milder chipotle powder to tone down the heat.

Can I prepare the sauce ahead of time?

Definitely. The chipotle lime cream sauce can be made a day ahead and stored in the fridge. Just give it a quick stir before serving as it may thicken slightly when chilled.

What if I want gluten-free tacos?

Using corn tortillas as in the recipe naturally keeps it gluten-free. Just be sure your other ingredients, like any store-bought sauces, don’t include gluten.

How do I keep tortillas from tearing or getting soggy?

Warm the tortillas just before assembling, ideally in a dry skillet or wrapped in foil, which makes them more pliable and less likely to break when folded.

Final Thoughts

This Baked Fish Tacos with Chipotle Lime Cream Sauce Recipe is one of those dishes that’s as fun to make as it is to eat. The layers of flavor and texture deliver every time, and it’s light enough to enjoy any day of the week. I can’t wait for you to try it, share it, and make it your go-to recipe when taco night rolls around!