Healthy Fish Tacos With Chipotle Cream

Total Time
Prep 10 mins
Cook 10 mins

I think I got this recipe from Cooking Light and have made it several times for customers of mine who are watching their weight. They loved it and always requested it again.

Ingredients Nutrition


  1. Mix the first three ingredients to make a sauce and set aside in a bowl.
  2. In a skillet, saute for 5 minutes the next 8 ingredients (butter through cilantro) Add the fish, cover and cook 3 minutes or until opaque.
  3. Remove from heat and stir in lime juice and zest.
  4. Have any additional condiments in seperate bowls and let each person"build" their own tacos.


Most Helpful

We really enjoyed this recipe. I'll definitely make it again - it is quite "healthy" as the title suggests. The only caution I have is regarding the cinnamon. It was a bit off putting for me - when I make these next, I'll probably substitute something else for the cinnamon. BTW - my husband enjoyed that flavoring - so it is definitely a very personal thing....

Gidget265 July 01, 2010

I love fish tacos but have never tried to make them at home. This recipe was yummy, easy and guilt-free! Loved the chipotle cream. I'm going to try this with shrimp too. Served with black beans, chopped cilantro and shredded cabbage. Yum!

BrownSugarChef November 18, 2008

This recipe is excellent! I love the combination of flavors. The cinnamon and lime are especially nice. I agree with one reviewer that it is watery. But add the tomatoes later and the flavors may not mix as nicely. This recipe is good, but different than the fish tacos I've had at restaurants where the fish is breaded and fried and the accompaniments are raw, fresh vegetables. I am rating this a 4 because I found the chilpolte pepper ingredient confusing. I thought it said 2 *cans*, which I knew was way too much. I used half a can and that was way too spicy. Now I see my mistake...2 peppers *from* can makes more sense. I will definitely make this again, without so many peppers in the sauce!!

yellowdance2 February 14, 2013

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