Fish Tacos with Chipotle Sauce

9 35 440
Ingredients Minutes Calories
Prep Cook Servings
15 min 20 min 4
Fish Tacos with Chipotle Sauce
Health Highlights


3 fillet (160 gm) Trout, rainbow (or red snapper sole, flounder, avoid tilapia)
1 tsp Old Bay Seasoning
1/4 cup Sour cream, light
2 tsp Lime juice (fresh)
3 tbsp Adobo sauce
1/2 cup Cilantro (coriander) (about a handful)
1 bag (16oz) Coleslaw mix
8 small tortilla(s) Tortilla, corn
8 tbsp shredded Cheddar cheese (per taco, if desired)


Sprinkle the fish with Old Bay seasoning. I used a George Foreman grill to cook the fish. You could cook it in the oven or a skillet though. In the oven, it will take about 20 minutes. The fish will cook in less time in a skillet. It’s done when it flakes easily with a fork.

For the sauce, stir the sour cream, cilantro, adobe sauce and lime juice together. I just used a spoon to dip out the sauce from the can. I used about 3 spoonfuls. The adobe sauce is spicy, so add according to how much heat your family likes. I froze the rest of the sauce and peppers for another dish. Cut the fish into pieces.

Assemble the tacos by layering the fish, slaw and sauce on warmed corn tortillas. You can also add cheddar cheese, tomatoes or avocado if you like. I used 4 fillets and that was just enough for 5 of us, but one child only ate one taco. All the rest of us had more. Also, we had just enough sauce to go around. If you’re serving more people, you’ll probably want to make more sauce.

Nutrition Facts

Per Portion

Calories 440
Calories from fat 208
Calories from saturated fat 84
Total Fat 23.1 g
Saturated Fat 9.4 g
Trans Fat 0
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 6.9 g
Cholesterol 107 mg
Sodium 439 mg
Potassium 912 mg
Total Carbohydrate 24.1 g
Dietary Fiber 4.7 g
Sugars 5.5 g
Protein 36 g

Dietary servings

Per Portion

Grain 0.7
Meat 1.3
Milk Alternative 0.9
Vegetables 2.6

Energy sources