Fish Tacos with Chipotle Cream
Serves 4
Flaky fish, smoky chipotle cream, and crisp cabbage come together in warm tortillas for a simple, flavor-packed meal. Use black cod in spring for a rich, buttery twist.
Ingredients
- 1 cup sour cream
- 1 chipotle chile in adobo sauce (finely chopped)
- 2 tablespoons fresh lime juice
- 1 1/4 teaspoons kosher salt (divided use)
- 2 teaspoons ground cumin
- 1 teaspoon chipotle chile powder
- 1 1/2 pounds skinless cod fillets
- 2 tablespoons vegetable oil
- 12 small corn or flour tortillas
- 1 1/2 cups shredded cabbage
- Lime wedges
Directions
- In a small bowl, combine sour cream, chipotle chile, lime juice, and 1/4 teaspoon salt. Stir well and refrigerate until ready to serve.
- Combine cumin, chipotle chile powder, and remaining 1 teaspoon salt in small bowl. Season cod all over with spice mixture.
- Heat a large, nonstick skillet over medium heat. Add oil to pan. Once hot, add cod. Pan-fry fish, turning once, until cooked through, 8 to 10 minutes for 1-inch thick fillets. Transfer to a serving dish and flake fish into bite-size pieces.
- Wrap tortillas in foil and warm in a 250°F oven or cover with damp paper towel and heat them in the microwave.
- Spoon cod into warmed tortillas along with cabbage and chipotle cream sauce. Serve with lime wedges.
Nutrition
Amount Per Serving (based on 4 servings)- Calories: 460
- Fat: 19.0 g
- Saturated Fat: 6.0 g
- Trans Fat: 0 g
- Cholesterol: 105.0 mg
- Sodium: 970.0 mg
- Carbohydrates: 38.0 g
- Fiber: 1.0 g
- Added Sugars: 0 g
- Sugar: 6.0 g
- Protein: 35.0 g