Tilapia Soft Tacos with Chipotle Cream Recipe - Allrecipes.com
Tilapia Soft Tacos with Chipotle Cream Recipe
  • READY IN 22 mins

Tilapia Soft Tacos with Chipotle Cream

Recipe by  

"When you're hungry for something different, this tangy fish taco is just the thing to reel in your appetite."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Mix the Chipotle Cream Sauce ingredients in a bowl and set aside.
  2. In a skillet set at medium-high heat, add the seven ingredients from the olive oil through the cilantro. Saute those ingredients for 5 minutes.
  3. After the 5 minutes, add the tilapia and cover and cook for 3 minutes or until fish is fully cooked. Then add in lime juice and let cook for 1 additional minute.
  4. Heat the tortillas according to the package instructions. Lay each of the warmed tortillas on a cutting board and place one-quarter of both the field greens and fish on the center of each tortilla. Then top each with equal amounts of the Chipotle Cream Sauce.
  5. Fold the tortillas over to form tacos and serve.
Kitchen-Friendly View
  • PREP 12 mins
  • COOK 10 mins
  • READY IN 22 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 03, 2008

I tried this recipe on a whim and was able to make some adjustments that made it a fantastic dish for the whole family. In the cream sauce I didn't use the chipotle chilies instead I added 2 T fresh snipped cilantro, 1/2 t cumin, 1/4 t onion salt & 1 T lime juice. Next time I will add green chilies. For the fish I used 3 T olive oil, 2 t cumin, a dash of cinnamon, 1/2 t onion salt, 2 T minced garlic, 2 T dehydrated onion and a bunch of snipped fresh cilantro. I let it saute about 5 minutes and added 4 T lime juice and 5 tilapia fillets. I warmed the soft taco sized flour tortillas in a skillet added fish, the garlic/cilatro mix, put a small amount of cream sauce on the tortilla and topped with finely shredded green cabbage. My 10 year old & my husband loved it! It was fast, easy & flavorful. I will double the recipe next time!

 
Most Helpful Critical Review
Apr 28, 2008

These were simple to make but not worth the effort! They were so spicy that we could not even eat them. If I made them again, I would eliminate the adobo sauce (I think that is what made them so spicy) and replace with another type of sauce.

 
Jun 06, 2008

This was the BEST fish taco I have ever had! My family really enjoyed it. Tilapia is so clean-tasting and with the spices, it became very flavorful. One change was adding an extra chile to the sour cream mixture. It made it spicier and more delicious. Definitely a keeper!

 
Jun 29, 2008

This was absolutely delicious, my whole family loved these tacos. However I did leave the chipotle cream off the kids tacos. But the cream was perfect for my husband and I and we smothered our tacos. The only thing I did different was instead of putting greens in the tacos I topped them with bagged coleslaw mix. And I used a little more oil and garlic than called for. What I really liked is that I threw this dinner together in a matter of minutes.

 
Aug 13, 2009

Very good! I cut the tilapia in chunks after cooking it and used shredded cabbage instead of the mixed greens. I also added a little chili powder. Great flavors. Thanks! :)

 
Sep 19, 2008

I really loved this recipe for the fish, it's really tasty and a great start for a fish taco. I keep the fish just the way it is in the recipe, but I like it better with corn tortillas, shredded cabbage, and fresh pico de gallo (diced tomatoes, diced yellow onion, fresh minced jalepeno, and fresh cilantro)-- I like the chipotle cream but I have used softened cream cheese (1 whole package)instead of sour cream, I really like it that way, I think I will also try to make the chipotle cream with mayo, which may sound strange but mayo sauces seem to usually go good with fish tacos. Just be careful with how much of the chipotle pepper and adobo that you put into it (start with a little and add more to your taste) This is a a great recipe, but but not for those who have sissy tongues that can't handle spice!

 
Aug 14, 2008

This is so good! I made it as a fish entree, served it with black beans and rice and used the chipotle cream sauce as a dipping sauce. At first I was hesitant about adding cinnamon to a fish recipe, but it works well with the lime and the smoky flavor of the chipotles.

 
Nov 26, 2008

If you like to eat healthy, and like a little spice - these are the best fish tacos I've ever had. I make these every 2 weeks, as I am now addicted. I make it with low or no fat sour cream and the whole wheat tortillas from the bakery. Even if I don't have fresh cilantro, I used dried - I don't care - I must eat these at least a couple times a month.

 

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Nutrition

  • Calories
  • 320 kcal
  • 16%
  • Carbohydrates
  • 29.3 g
  • 9%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 12.1 g
  • 49%
  • Protein
  • 33 g
  • 66%
  • Sodium
  • 811 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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