These Mini Fish Tacos With Chipotle Cream are absolutely delicious! Served in a soft, slightly charred tortilla topped with a chipotle cream and tangy salsa, flavor is anything but lacking.
I confess. I am obsessed with sauces. Sauce inside, on top, on the side, or smothered…I’ll take it any and all ways. Anyone else with me?? If you are, try these! Mini Turkey Avocado Crunch Wrap With Thyme Dressing!
So if you like sour cream on your tacos with taco sauce too, this recipe is for you.
This chipotle cream sauce will take a standard taco to a new level. It also helps to balance any spiciness.
To make this chipotle cream, I used a small can of chipotles in adobe which are a bit spicy and smokey at the same time.
You can find it in any grocery store in the Mexican food aisle!
Chipotles are a smoke-dried jalepeño. The adobo is a tasty sauce that the jalepenos are marinating in.
If you are NOT a spicy food fan, that’s okay! Neither are Derek and I!
The chipotle cream has just a slight kick that is very tolerable!
Keep in mind, you can always add ONE less chipotle pepper if you desire to dial the spice factor even more. (I used 2 for this cream!)
Do you LOVE spicy foods??
Just add another chipotle or two!
“What kind of fish should I use in my taco?”
I used cod but really, any white-fleshed fish would work!
You can use:
- mahi mahi
Of course, the more expensive the fish, the better they will taste.
If you have fresh on hand, awesome! If not, just use frozen! That’s what I used.
If you DO use frozen fish, allow the fish to thaw thoroughly and pat dry as much water out of it as possible using paper towels or a clean dish towel!
The Best Way To Cook Your Fish…
I am a firm believer than grilled food just tastes that much better so my first recommendation is to grill your fish over an open flame if you can!
Grilling your fish outdoors:
- Make sure your fish can handle it! If it is not a thicker fish or seems delicate, it may fall apart while grilling.
- An option for this would be to place foil over your grates on the grill and place the whole fish filet on top. Just season before and make sure to grease and poke a few holes in the foil to allow the smoke to come through
Grilling your fish indoors:
- The second option would be to use a cast iron grill pan which sits on your stove top.
- Again, grease your grill pan and season fish prior.
Baking your fish in the oven:
If you cannot or do not feel like grilling your fish, just bake it on high heat in the oven! I actually did it this way because it was rainy out and it came out delicious!
Keep in mind! It is OK if your fish falls apart while baking/grilling!! You will be tearing the fish into small chunks anyway!
Tangy Tomato Salsa
I love a good tomato salsa. This salsa has half of a jalepeño in it as well as some vinegar and brown sugar.
Tip* A lot of heat comes from the SEEDS of a pepper so removing all seeds will give you more of a mild salsa.
It is very easy to prepare ahead of time!
All you need is a small saucepan.
An option would be to serve this (as well as the chipotle cream) on the side rather than on it.
This would allow everyone to make it “their own” and add more or less depending upon their likes.
You can even split the chipotle cream and salsa in half and have one mild option and one spicy option. Just add more chipotles or chili spice!
Char Your Flour Tortillas!
First of all, I am NOT a soft corn tortilla fan! Yes for crunchy tacos/chips. No for soft tacos.
To me, they taste chewy and rubbery and just ruin the taco.
Tip* Char your tortillas over the open flame on your stove top!
It’s like your own makeshift grill!
This easy step is a quick way to step up your taco game! Don’t leave it out! Trust me.
Just throw the whole flour tortilla over an open flame on your stove. If you have electric, use your oven’s broiler option on high and keep a close eye on it! Lightly charred is what you want! See photo!
Tip* Keep your tacos under a damp cloth or paper towels to keep moist!
To Skewer or Not to Skewer?
If you spread the chipotle cream to the ends, the taco should hold nicely in its own without a skewer.
If you want these to look nice and easily “pop-able”, use a toothpick or skewer to serve. It is a fun way to serve anything mini!
Tip* If your going to skewer your mini taco, make sure you use a sharp one or it will not go in easily!
So here are the steps I took…
You may also like these mini appetizers!
Mini Fish Tacos With Chipotle Cream
Mini Fish Tacos With Chipotle Cream
- 2 4 oz. Filets of White Fish ((fresh or frozen))
- 6 Soft Flour Tortillas
- 1 Cup Sour Cream
- 2 Chipotles in Adobo ((You can find these in the Mexican food aisle))
- 1/2 Lime
- 1 Tbsp. Chopped Parsley or Cilantro
- 1 14 oz. Can Fire Roasted Tomatoes ((Diced))
- 1 Medium Chopped White Onion ((about 1 cup))
- 1 Tbsp. Sherry Vinegar ((or red wine))
- 1 Tbsp. Brown Sugar
- 3 Tbsp. Olive Oil
- 1/2 Jalepeno (seeded) (*Optional)
- 1/2 Tsp. Salt
- 1/8 Tsp. Chili Powder
- 1 Tsp. Garlic Powder
- 1 Tsp. Onion Powder
- 1/4 Tsp. Ancho Chili Powder
- 1/2 Tsp. Salt
- 1 Tsp. Paprika
- Mix fish seasoning in small bowl and set aside.
- Take out 2 chipotle chilis from the adobo sauce and mince finely. In a small bowl, add this to the sour cream, parsley/cilantro and lime juice. Set aside.
- In small saucepan, simmer onions and jalepeno on medium heat for a few minutes.
- Add can of tomatoes, vinegar, brown sugar and salt and simmer for 5-10 minutes.
- While simmering, coat fish in seasoning and bake at 425 F or grill on high until fish is no longer translucent. It should flake easily with a fork! (this shouldn't take longer than 10 minutes tops!)
- While fish is cooking, char your flour tortillas on the grill or stove top. You want the tortilla to be lightly blackened. (You will need about 8 tortillas if you are cutting 3 shells from each.)
- When cooked, let cool slightly and pull apart fish using your hands or two forks.
- Keep tortillas under damp towels and begin assembly by adding a dollop of chipotle cream, followed by a little fish, then top with a bit of salsa.
- Skewer if desired and set on serving platter. If your not using a skewer, just fold in half, the cream should keep it together. If not, use a toothpick to hold. Garnish with parsley, cilantro or scallions!