These Easy Fish Tacos are packed full of seasoned flaky fish in a hearty warm tortilla. They are topped with cabbage, avocado, cojita and Chipotle Crema(Don’t skip the crema), even those not too sure about fish tacos will love these .  Have you ever tried fish tacos? Don’t be scared they are such a treat . I have an obsession no matter what city or restaurant I am bound to try either shrimp and grits or their fish tacos, I have an internal love for both. After trying so many I have made quite a few at home. For this recipe I used some red snapper I had on hand but basically any white flaky fish will do. For those of you that don’t like “fishy” fish white flaky fish tends to be mellow  with a very mild flavor.

Like I said before I used red snapper for this recipe since I had several pounds my son and husband brought home,  so this was basically fresh from the Gulf to my kitchen . Recently my husband and youngest son went on an offshore fishing trip in Texas thanks to Captain Karl Weston with Tripped Out Sportfishing . This was the first time my youngest son had ever been offshore fishing and they both had a ball, even though he got a little sea sick it was well worth it.  Check them out some of Tripped out Sportfishing pics on Instagram right  here .

Landon reeling in a red snapper !

What Fish Can I Use for Fish Tacos?

• Red Snapper
• Cod
• Halibut
• Grouper
• Bass
• Tilapia

Let’s Make Fish Tacos!

Gather the ingredients for the marinade, and mix them all together.

Coat the fish really well and put it in the fridge and let it marinade for at least 30 minutes .

While your fish is marinating prepare the chipotle crema, don’t skip this . It really adds the perfect touch to these tacos.

Prepare all of you topping including grating the cojita.  Pour 1-2 Tablespoons of olive oil in a large skillet and heat it on medium to high heat. Once the skillet is hot place the the fish fillets in the skillet.
Depending on the thickness they will need to cook them 3-5 minutes on each side. Once they are cooked place them on a power towel lined plate to rest. Heat tortillas up according to your packages directions, I like to heat mine in a dry hot skillet until slightly brown. Build your tacos . I like to put the fish first and squeeze a little lime juice, cabbage, avocado , then drizzle little Chipotle Crema. Lastly sprinkle with Cojita cheese.

Debbie’s Suggestions for this recipe

• Mexican Cream , Click here for the brand I use
• Chipotle Sauce, click here for the brand I use
• Taco Holders-These are great to make up the tacos for a crowd
• Rada Cooks Knife-This is great knife for the price , I literally use it daily

Easy Fish Tacos

These Easy Fish Tacos are packed full of seasoned flaky fish in a hearty warm tortilla. Topped with crema these are a taco lovers dream.

5 from 1 vote

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Prep Time 45 minutes mins

Cook Time 10 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine Mexican

Servings 5

Calories

Ingredients

  

1x2x3x

• White Corn Tortillas
• 2 Lbs of White Flaky Fish -See Notes
• Olive oil for the pan

Marinade

• 1/2 cup olive oil
• 1/2 cup fresh lime juice
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3/4 teaspoon cumin
• 1/2 teaspoon chipotle chili powder

Toppings

• Shredded Cabbage of choice
• Diced avocado
• Fresh Cilantro
• Cotija Cheese -grated
• Squeeze of fresh lime

Chipotle Crema

• 3/4 cup mexican crema
• 3 tablespoons chipotle sauce
• 2 tablespoons of fresh lime
• 2 Tablespoons diced Cilantro
• 1-2 Teaspoons honey optional

Instructions

 

• Mix all of the marinade together
• Coat the fish really well and put it in the fridge and let it marinade for at least 30 minutes
• While the fish is marinating prepare the Chipotle Cream and put it in the fridge
• Grate cheese and slice limes
• Pour 1-2 Tablespoons of olive oil in a large skillet and heat it on medium to high heat
• Once the skillet is hot place the the fish fillets in the skillet.
• Depending on the thickness they will need to cook them 3-5 minutes on each side
• Once they are cooked place them on a power towel lined plate to rest
• Heat tortillas up according to your packages directions, I like to heat mine in a dry hot skillet until slightly brown
• Build your tacos..I like to put the fish first and squeeze a little lime juice, cabbage, avocado , then drizzle little Chipotle Crema. Lastly sprinkle with Cojita cheese.

Notes

Recommended fish-I used Red snapper but other great fish to used is halibut, cod, tilapia, grouper or bass. Any white flaky fish can be used for this recipe.  

I chose to pan fry the fish but it can be baked in the oven or even grilled. The choice is yours just be careful not to over cook because fish cooks quickly

Nutrition

Serving: 2g

Keyword easy fish tacos, fish tacos, fresh fish tacos, gulf to table cooking, tripped out sports fishing

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