Fish Tacos with Chipotle-Lime Sauce Recipe

Fish Tacos with Chipotle Lime Sauce.  Originally featured on FOX TV in Chicago

If eating seafood twice a week for health benefits is on your resolution list,  try these tasty fish tacos. They come together easily, use a mild fish that the  family will like, and the familiar taco will make it easy to please. Check out  the veggie toppings too – it’s a simple way to make sure some vegetables get  into the meal. Look for taco shells made with whole grains and/or fiber, or use  soft shell for less fat. No taco shells at home? No problem – try it as a salad  and serve extra salsa for an awesome dressing without too many calories!

Prep Time: 40 minutes

Cook Time: 10 minutes

Amount: 6 servings

Tips & Suggestions: Fish should not be marinated  more than 30 minutes, as the acid in the lime juice will start to break down the  fish. The Chipotle-Lime Sauce can be made ahead and refrigerated.


16 ounces tilapia fillets

1/4 cup olive oil

1/4 cup fresh squeezed lime juice

1/4 cup chopped fresh cilantro

1 tablespoon lime zest

2 teaspoons adobe sauce

1 teaspoon salt

12 corn taco shells

1-2 cups chopped iceberg lettuce

1 medium tomato, seeded, diced

1 medium cucumber, seeded, diced

1/2 cup crumbled cotija (or your favorite shredded) cheese

– Chipotle-Lime Sauce (below)


  1. Place tilapia in a 1 gallon homelife™ recloseable storage  bag. In small bowl, combine oil, lime juice, cilantro, lime zest, adobe  sauce and salt. Pour over fish; seal bag.
  2. Marinate 30 minutes.
  3. Remove fish from marinade; discard marinade. Place fish on broiler pan that  has been sprayed with no-stick cooking spray. Broil 4 inches from heat until  fish flakes easily with a fork (about 10 minutes per inch of thickness).
  4. Remove from oven; flake into chunks and divide evenly among tacos.
  5. Top with lettuce, tomatoes, cucumbers and cheese; drizzle with Chipotle-Lime  Sauce.

Chipotle-Lime Sauce:

In small bowl, combine 1/2 cup light sour cream, 1 1/2 teaspoons minced  Chipotle chiles, 1 1/2 teaspoon adobe sauce, 1 1/2 teaspoons fresh squeezed lime  juice, 1 teaspoon minced fresh garlic and 1/2 teaspoon lime zest.

Refrigerate, covered, several hours to blend flavors.

Note: Canned Chipotle chiles in adobe sauce were used for this recipe and can  be found in the ethnic section of most grocery stores. You can substitute other  cheeses if you wish, too – goat cheese, or your favorite shreds would work  great.

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One comment

  1. Very easy recipe for making. I did not have any tinned mushrooms so second hand refreshing, chopped mushrooms which I extra towards pasta about five minutes ahead of the finish for the cooking time, in conjunction with some prawns
    I also additional some sweetcorn to sneak in certain supplemental veg for my teenaged son.
    He liked it, as did the remainder of the family members.
    I also utilized Gluten-free pasta and flour and soya milk and goat’s butter as I am able to tolerate neither gluten nor cow-dairy. All of it tasted superior! Many thanks for publishing the recipe.


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