Baked Fish Tacos with Chipotle Lime Cream Sauce
Ingredients
- 1 lb. cod or mild white fish
- 2 teaspoons olive oil
- 1 teaspoons cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon coriander
- kosher salt
- fresh cracked pepper
- 8 corn tortillas
- 1/2 cup sour cream
- 1 tablespoon mayo
- 2 teaspoons diced chiles in adobo
- juice of 1 lime
- splash of water
- kosher salt
- fresh cracked pepper
- flour tortillas
- Pico de Gallo
- 5 Minute Cilantro Lime Slaw
Directions
- 1
Heat oven to 400 degrees.
- 2
Pat fish dry with paper towel.
- 3
Place fish in a baking dish and drizzle with olive oil.
- 4
Sprinkle fillet with cumin, chili powder, garlic, powder, coriander, and a couple large pinches of salt and pepper. Use your hands to gently massage the spices into the fillet.
- 5
Bake for 12-14 minutes or until the fish flakes easily with a fork.
- 6
While the fish is baking, whisk sour cream, mayo, chiles, lime juice, and water in a bowl until smooth and creamy. Season to taste with salt and pepper.
- 7
Flake fish into bite-size pieces and divide evenly between tortillas.
- 8
Add Cilantro Lime Slaw, a drizzle of chipotle lime cream sauce, and top with Pico de Gallo!
Baked Fish Tacos with Chipotle Lime Cream Sauce
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About this Recipe
Craving light, flavorful fish tacos that come together in a flash? Say goodbye to greasy fried versions and hello to these incredible Baked Fish Tacos with Chipotle Lime Cream Sauce, ready in under 20 minutes.
This recipe champions fresh flavors and speed, delivering hearty fish tacos without the fuss. By baking the fish, you achieve a perfectly flaky texture that's lighter and healthier, allowing the vibrant spices and zesty chipotle lime cream sauce to truly shine. It's a game-changer for weeknight meals when you want something satisfying but quick.
You'll love the tender, perfectly seasoned baked white fish, infused with warm cumin, chili powder, garlic powder, and coriander. Each bite is balanced by the creamy, tangy chipotle lime sauce, which offers a delightful hint of spice that awakens the palate. Nestled in your choice of soft corn or flour tortillas, these tacos are wonderfully fresh and bright, a true taste of sunshine in every mouthful. The combination of savory fish and creamy, zesty sauce creates an experience that feels both indulgent and remarkably light.
Feel free to use your favorite mild white fish, such as cod, tilapia, or mahi-mahi. While this recipe suggests corn tortillas, you can easily swap them for flour tortillas if that's your preference. For an extra layer of flavor and texture, don't forget to serve these tacos with fresh Pico de Gallo and a bright, crunchy 5 Minute Cilantro Lime Slaw. If you prefer less spice, you can reduce the amount of diced chiles in adobo in the cream sauce.
These quick and easy Baked Fish Tacos are perfect for a casual weeknight dinner or a relaxed weekend lunch. Serve them piled high with your favorite toppings, and be sure to have plenty of extra chipotle lime cream sauce on hand!