Description
These Baked Fish Tacos with Chipotle Lime Cream Sauce are a flavorful and healthy meal perfect for any night of the week. Tender cod, seasoned with a blend of spices and baked to perfection, is served on soft corn tortillas and topped with refreshing cilantro lime slaw, tangy Pico de Gallo, and a creamy chipotle lime sauce that adds a smoky kick. Ready in just 20 minutes, this dish brings vibrant Mexican-inspired flavors straight to your table.
Ingredients
Fish and Seasoning
- 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
Tortillas
- 8 corn tortillas
- Flour tortillas (optional)
Chipotle Lime Cream Sauce
- 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
Toppings
- Pico de Gallo
- 5 Minute Cilantro Lime Slaw
Instructions
- Preheat the oven: Heat the oven to 400 degrees Fahrenheit to prepare for baking the fish.
- Prepare the fish: Pat the fish fillet dry thoroughly using a paper towel to remove excess moisture for better baking.
- Season the fish: Place the fish in a baking dish and drizzle it with olive oil. Sprinkle the fish evenly with cumin, chili powder, garlic powder, coriander, kosher salt, and fresh cracked pepper. Gently massage the spices into the fillet using your hands for even flavor distribution.
- Bake the fish: Put the baking dish in the preheated oven and bake the fish for 12-14 minutes or until it flakes easily with a fork, signaling it is fully cooked.
- Make the chipotle lime cream sauce: While the fish bakes, whisk together sour cream, mayonnaise, diced chiles in adobo, lime juice, and a splash of water in a bowl until smooth and creamy. Season with salt and pepper to your taste.
- Assemble the tacos: Remove the fish from the oven, and using a fork, flake it into bite-size pieces. Divide the fish evenly among the corn tortillas.
- Add toppings: Top the fish in each tortilla with the cilantro lime slaw, a drizzle of the chipotle lime cream sauce, and a generous spoonful of Pico de Gallo for fresh flavor and crunch.
Notes
- For a milder spice, reduce the amount of diced chiles in adobo in the sauce.
- You can substitute cod with other mild white fish like halibut or tilapia.
- Warm the tortillas before assembling to make them more pliable.
- Use corn tortillas for gluten-free option; flour tortillas work well if preferred.
- Leftover chipotle lime cream sauce can be refrigerated for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 14 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
