This is The Best #Recipes >> Fish Tacos with Chipotle Lime Crema
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Ingredients
FOR THE FISH
- 1 teaspoon cumin powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 pound white fish, about 3 or 4 fillets
- 1 tablespoon coconut oil
- 12 corn tortillas
FOR THE CHIPOTLE-LIME CREMA
- 1/2 cup Greek yogurt
- 1 chipotle pepper in adobo sauce
- 1 tablespoon lime juice
- 1/2 teaspoon coarse sea salt
TOPPINGS
- Cilantro
- Radishes
- Lettuce
INSTRUCTIONS
FOR THE FISH
- In a small bowl, mix together the cumin, onion and garlic powder. Sprinkle both sides of each fish fillet evenly with the seasoning.
- Heat coconut oil in the pan over medium-high heat until HOT.
- Lay fish fillets in pan and cook for 5 minutes without turning.
- After 5 minutes, flip fish and cook on the other side for about 2 minutes, or until fish begins to flake.
- Remove pan from heat and flake the fish with a fork. Serve fish on warm corn tortillas, top with lettuce, cilantro, radishes, and chipotle lime crema and enjoy!
FOR THE CHIPOTLE LIME CREMA
- Mix all ingredients in a blender. Blend until smooth.
- Chill in fridge until ready to eat with tacos
Note
To make this recipe dairy free: substitute coconut milk for the Greek yogurt.
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