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Fish Tacos with Chipotle Crema
- Season fish filet with 1 teaspoon cumin, juice from ½ a lime, and salt.
- Add olive oil to a hot skillet, and add in the fish. Cook about 5 minutes on each side until a little bit charred.
- In a small bowl, combine sour cream, juice from ½ a lime, remaining cumin, chipotle chili powder, aleppo pepper, and 2 tablespoons water. Mix well to combine.
- Heat the tortillas over a burner or on a hot skillet. Assemble with the crumbled fish, crema, cabbage, cilantro, and onion. Serve with lime wedges.