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with Chipotle Sour Cream

Active Time : 30 minutes
Total Time : 1 hour
Serves : 4 servings


  • 1/4 cup olive oil
  • - juice of 1 lime divided
  • 1/4 cup chopped fresh cilantro
  • 1 1/2 teaspoons divided ground cumin
  • 1 teaspoon chili powder
  • 1 pound frozen tilapia fillets thawed
  • 1/2 cup light sour cream
  • 1 tablespoon chopped chipotle peppers in adobo sauce
  • 1/4 teaspoon lime zest
  • 8 6-inch flour tortillas (6-inch) warmed
  • - shredded lettuce, chopped tomatoes, diced avocado, crumbled Queso fresco cheese


In small bowl, combine oil, lime juice (reserving 1 tablespoon), 2 tablespoons cilantro, 1 teaspoon cumin and chili powder. Place tilapia in a shallow dish; pour marinade over fish. Let stand 30 minutes.

Remove fish from marinade; discard marinade. Place fish on broiler pan that has been sprayed with no-stick cooking spray. Broil 4 inches from heat until fish flakes easily with a fork (about 10 minutes per inch of thickness).

Meanwhile, in small bowl, combine sour cream, reserved lime juice, remaining cilantro, remaining cumin, chipotle peppers and lime zest; salt and pepper to taste.

Break up fish and divide among tortillas. Top with lettuce, tomatoes, avocados, cheese and chipotle sour cream.