Photo of Fish tacos with chipotle cream by WW

Fish tacos with chipotle cream

Total Time
7 min
2 min
5 min
Our recipe calls for broiling the fish so that the dish comes together quickly and easily all year round and mimics the grilled fish tacos enjoyed at beachside shacks. This version of the favorite features earthy, spicy chipotle en adobo, a canned, smoked and sauced version of ripened jalapeños available in the Mexican section of most grocery stores. Transfer what you don't use of the chipotles and their sauce to an airtight container and refrigerate it. It will keep for several weeks, or up to a year if frozen. We blend the spicy chili sauce with sour cream to tame its heat and make a dressing for the fresh cabbage slaw that tops the tacos. Paired with some avocado, either sliced or whipped into guacamole, you've got a taco that will transport you to the beach in every bite!


Light sour cream

½ cup(s)

Canned chipotle peppers in adobo sauce

1 tsp, minced

Chili powder

½ tsp

Table salt

½ tsp

Black pepper

½ tsp

Uncooked Atlantic cod

16 oz, or halibut, skinless fillets cut in 1-inch pieces

Corn tortilla(s)

8 medium, (6-inch) varieties

Uncooked green cabbage

½ cup(s), thinly sliced or red variety


  1. Spray a broiler rack with cooking spray; preheat the broiler.
  2. Stir together the sour cream and chipotles in a small bowl. Set aside.
  3. Sprinkle the fish with the chili powder, salt and pepper. Spray lightly with olive oil cooking spray and place on the broiler rack. Broil 5 inches from the heat until the fish flakes easily when tested with a fork, 3-5 minutes. Divide the fish among the tortillas, and top with the sour cream mixture and cabbage.