Yay! Short work week!!! So ready to wrap it up and get some fun in on Friday, y’all too?!?
Today I’ve got a recipe for fish tacos that is a little different from the norm, Creamy Chipotle Fish Tacos.
Last weekend we headed offshore with some friends, it was my first trip of the season finally, and Matt hooked up with a nice wahoo. Just look at those gorgeous stripes!
Wahoo is absolutely my favorite type of fish to eat because it is so firm and thick and not fishy at all. They are perfect for grilling and go well with any kind of creamy sauce. For this wahoo, we wanted to play around with some different recipes I’ve been stashing, one of which was this picture on Pinterest for mahi-mahi lettuce tacos. The link didn’t go anywhere so luckily the description had the ingredients and a quick description of what to do.
While the fish is cooking, mix the Greek yogurt, chipotle peppers, cilantro, onion, and taco seasoning together. You can add or subtract the chipotle based on your preferences, same with the cilantro and Greek yogurt. I wanted mine super creamy so I upped the Greek yogurt to 1/2 cup. Oh, and I started getting the little individual cups of Greek yogurt for cooking since I never finish those large containers before they go bad.
The recipe called for adding the yogurt mixture to the fish in the pan but when I did, the yogurt curdled and didn’t coat the fish pieces like I thought it would. It still tasted (and smelled) amazing though, don’t get me wrong.
Although the picture showed it served in lettuce wraps, we used flour tortillas so they’d be more taco-like, since, as usual, I forgot to buy the lettuce anyway. A dollop of Daisy and a squirt of lime juice later and they were done. We didn’t need the hot sauce at all because the chipotles in adobo sauce gave it plenty of heat for sure.
Next time, however, I will drain the fish and add it to the cream sauce then mix it, instead of adding the cream sauce to the fish in the pan. That way it should stay coated and creamy. Therefore, I wrote up my revised recipe for these in that manner, although you could do it either way.
Creamy Chipotle Fish Tacos
Quick and easy fish tacos from your fresh catch
- 2 medium fillets of fish - I used wahoo but any white-fleshed, thick fish will work
- 2 tbsp butter, olive oil, or coconut oil
- 1/2 cup plain Greek yogurt or sour cream
- 3 tbsp chipotle peppers in adobo sauce, chopped - approx. half a small can
- 1/2 cup cilantro, chopped (optional)
- 1/2 cup white onion, chopped (optional)
- 2 tbsp taco seasoning
- 1 tsp lime juice
- flour or corn tortillas - or even romaine lettuce leaves
- lime, cilantro, sour cream, salsa and/or avocado for garnishes
- Cut the blood line out of the fillets then cut into 1/2 inch cubes
- Sautee fish in oil/butter over medium heat for 3-4 minutes or until done. Drain on paper towel.
- Mix yogurt, chipotle peppers, cilantro, onion, and taco seasoning together in medium bowl
- Add fish to the sauce mix and gently stir to coat
- Spoon onto warm tortillas or large romaine leaves and garnish as desired
This was so so good and easy. And now we’re ready to head back out and get more!
4 thoughts on “Creamy Chipotle Fish Tacos”
This looks delicious!
It.is.so.good Margaret!! And can be done with so many other fish species, probably even chicken, very versatile. Oh, and I love your name… my grandmothers name was Margaret and my middle name is Anne after her mother, my great-grandmother :)
YUM! I’ve never even heard of this kind of fish but I like ANY tacos. :) Thank you for the recipe!
Thanks Jen! Wahoo is my fave but you can do these with any white-fleshed, firm fish. And definitely add the fish to the cream sauce instead of the cream into the pan, we made it again and it worked so much better ;) Thanks for hosting!