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Grilled Fish Tacos with Chipotle Crema

Category: Seafood Dishes

Serves: 4


  • 1/2 cup light sour cream, or plain Greek yogurt
  • 3 limes
  • 1 tbsp finely chopped chipotle pepper in adobo sauce
  • Fresh cilantro
  • 1 lb mahi-mahi, halibut, or fresh tuna
  • 1/2 tbsp chili powder
  • Salt and pepper
  • 8 soft corn tortillas
  • 1 cup finely shredded cabbage
  • 1 advocado, peeled, pitted, and thinly sliced
  • Hot sauce


  1. Clean and oil a grill or grill pan thoroughly and preheat it on medium high.
  2. Mix together the sour cream or yogurt with the juice of one lime, the chipotle pepper, and a handful of chopped fresh cilantro. Set aside.
  3. Drizzle a light coating of oil over the fish, and rub on the chili powder and a pinch of salt and pepper. Place the fish on the grill and cook, undisturbed for 4 minutes. Carefully flip it with a spatula and cook for another 4 minutes. Remove. Before turning off the grill, warm the tortillas directly on the surface for 1 to 2 minutes.
  4. Divide the fish evenly among the warm tortillas, add a bit of cabbage, spoon on the crema, and top with avocado slices and fresh cilantro. Serve each taco with a wedge of lime and some hot sauce.

Nutrition Facts

Calories 370, Protein 28g, Carbohydrates 31g, Fiber 11g, Sugars 2g, Total Fat 17g, Sodium 235mg

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