Chipotle Lime Fish Tacos
Wake up your Taco Tuesdays with this colorful recipe that’s bursting with flavor. The fish gets a lively kick from our chipotle lime seasoning, which combines smoky chipotle chiles with cayenne pepper and tangy lime zest. To create this blend, we partnered with Ray Garcia, chef and founder of two popular Los Angeles restaurants, Broken Spanish and BS Taqueria. Top the tacos with quick-pickled red onion, a simple cherry tomato salsa and other fixings and dinner is served.
Ingredients
For the pickled red onion:
- 1/2 cup (4 fl. oz./125 ml) white wine vinegar
- 1/2 cup (4 fl. oz./125 ml) fresh lime juice
- 1/4 cup (2 fl. oz./60 ml) water
- 2 Tbs. sugar
- 1 Tbs. coriander seeds
- 2 tsp. kosher salt
- 1 small red onion, thinly sliced
For the cherry tomato salsa:
- 1 pint (12 oz./375 g) cherry tomatoes, halved
- 2 Tbs. minced red onion
- 1 Tbs. minced jalapeño
- Juice of 1/2 lime
- Kosher salt and freshly ground pepper
For the lime crema:
- 1/2 cup (4 oz./125 g) crema or sour cream
- 1 tsp. grated lime zest
- 1 Tbs. fresh lime juice
- Kosher salt and freshly ground pepper
1 1/2 lb. (750 g) white fish fillets, such as tilapia or rockfish- 2 Tbs. Chipotle Lime Taco Seasoning
- 2 Tbs. canola oil
- 8 corn tortillas, warmed
- 1/2 small head green cabbage, shredded
- 1 jalapeño, thinly sliced crosswise
- Lime wedges for serving
Directions
To make the pickled red onion, in a saucepan over high heat, combine the vinegar, lime juice, water, sugar, coriander seeds and salt and bring to a boil. Cook, stirring, until the sugar and salt are dissolved, about 2 minutes. Remove from the heat and let cool for 5 minutes. Place the red onion in a small bowl, pour the warm vinegar mixture on top and toss to coat. Cover and refrigerate for at least 1 hour or up to 1 week.
To make the cherry tomato salsa, in a bowl, stir together the tomatoes, onion, jalapeño and lime juice. Season to taste with salt and pepper.
To make the lime crema, in a small bowl, stir together the crema, lime zest and lime juice. Season to taste with salt and pepper.
Sprinkle the fish with the taco seasoning. In a large nonstick fry pan over medium-high heat, warm the oil. Add the fish and cook, turning once, until lightly browned and opaque throughout, 2 to 3 minutes per side. Transfer to a plate and, using two forks, break the fish into large bite-size pieces.
To assemble the tacos, spread a spoonful of the lime crema on each tortilla. Divide the fish among the tortillas. Top with the cabbage, pickled onion and jalapeño slices, and serve with the salsa and lime wedges on the side. Serves 4.
Williams Sonoma Test Kitchen