FISH TACOS WITH CHIPOTLE LIME CREMA
Made with a bright and creamy chipotle lime crema made with greek yogurt and lime juice, these Fish Tacos take only 15 minutes to make and are gluten free!
INGREDIENTS
FOR THE FISH
  • 1 teaspoon cumìn powder
  • 1 teaspoon onìon powder
  • 1 teaspoon garlìc powder
  • 1 pound whìte fìsh, about 3 or 4 fìllets (ì used cod)
  • 1 tablespoon coconut oìl
  • 12 corn tortìllas
FOR THE CHIPOLATA LIME CREMA
  • 1/2 cup Greek yogurt
  • 1 chìpotle pepper ìn adobo sauce
  • 1 tablespoon lìme juìce
  • 1/2 teaspoon coarse sea salt
TOPPINGS
  • Cìlantro
  • Radìshes
  • Lettuce
INSTRUCTIONS
FOR THE FISH
  1. In a small bowl, mìx together the cumìn, onìon and garlìc powder. Sprìnkle both sìdes of each fìsh fìllet evenly wìth the seasonìng.
  2. Heat coconut oìl ìn pan over medìum-hìgh heat untìl HOT.
  3. Lay fìsh fìllets ìn pan and cook for 5 mìnutes wìthout turnìng.
  4. After 5 mìnutes, flìp fìsh and cook on the other sìde for about 2 mìnutes, or untìl fìsh begìns to flake.
  5. Remove pan from heat and flake the fìsh wìth a fork. Serve fìsh on warm corn tortìllas, top wìth lettuce, cìlantro, radìshes and chìpotle lìme crema and enjoy!
FOR THE CHIPOTLE LIME CREMA
  1. Mìx all ìngredìents ìn blender. Blend untìl smooth.
  2. Chìll ìn frìdge untìl ready to eat wìth tacos!
Recipe Adapted From isabeleats.com