Skip to Content

Fish Tacos with Chipotle-Lime Crema and Zesty Rice

Fish Tacos with Chipotle-Lime Crema and Zesty Rice

Start to finish: 45 minutes

Serves: 4

Key Ingredients Needed

  • 1 teaspoon minced garlic
  • 1 canned chipotle in adobo sauce, seeded and minced
  • 1 tablespoon honey
  • 1/2 teaspoon ground cumin
  • 2 1/2 teaspoons kosher salt
  • 3 tablespoons olive oil
  • 1/4 cup, plus 1 tablespoon finely chopped cilantro, divided
  • 3 1/2 tablespoons fresh lime juice, divided
  • 1 pound cod
  • 1 cup uncooked long-grain white rice
  • 1 tablespoon unsalted butter
  • 8 small flour tortillas
  • 1/2 cup all-purpose flour
  • 1/2 cup Mexican crema
  • 1 tablespoon adobo sauce from can
  • 2 cups finely sliced cabbage
  • 12 ounces cotija cheese

Instructions/Step By Step Directions

Step 1: Preheat the oven to 375°.

Step 2: In a bowl, whisk together the garlic, chipotle, honey, cumin, 2 teaspoons salt, 2 tablespoons olive oil, 1 tablespoon cilantro, and 1 tablespoon lime juice until combined.

Step 3: Pour marinade into a large resealable plastic bag.

Step 4: Cut the cod into 8 evenly sized pieces, and place in the bag with the marinade.

Step 5: Seal the bag and refrigerate for 15 minutes.

Step 6: Meanwhile, add the rice, butter, 1 1/2 cups water, and 1/2 teaspoon salt to a small saucepan.

Step 7: Bring to a boil over medium-high heat, stirring once; reduce the heat to low.

Step 8: Cover and cook until the rice is tender and the liquid is absorbed, 15 minutes.

Step 9: Remove from heat, and let stand, covered.

Step 10: Wrap the tortillas in foil, and place in the oven until warmed through, about 10 minutes.

Step 11: Meanwhile, add the flour to a shallow dish.

Step 12: Remove the fish from the marinade, and transfer to the flour; discard the marinade.

Step 13: Heat the remaining olive oil in a large skillet over medium.

Step 14: Shake excess flour from the fish and cook in the skillet until golden brown on both sides and the fish flakes with a fork, 2 to 3 minutes per side.

Step 15: Meanwhile, in a small bowl, combine the crema, adobo sauce, and 1/2 tablespoon lime juice.

Step 16: Fluff the rice with a fork and stir in the remaining lime juice and cilantro.

Step 17: To assemble the tacos, place 1 piece of fish in each tortilla, drizzle with spicy crema, and top with cabbage and crumbled cotija. Serve with the rice alongside.