Fish tacos with chipotle sour cream

Name: Fish tacos with chipotle sour cream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican, Latin American, American
Ingredients: 1/2 cup light sour cream; 3/4 cup chopped fresh cilantro; 1 teaspoon grated lime zest; 2 tablespoons lime juice; 1 teaspoon minced chipotles in adobo; 1/8 teaspoon plus 1 teaspoon salt; 4 cups packaged coleslaw mix or shredded cabbage; 2 teaspoons canola oil; 1 teaspoon black pepper; 1 pound catfish fillets, cut into 1-inch pieces; 1/2 teaspoon chipotle chile powder; 8 (6-inch) corn tortillas, warmed; Lime wedges

4 steps

Prep:15minCook:20min

Broiled catfish tacos topped with a zesty chipotle-lime sour cream and quick cilantro-lime slaw. Fast, smoky, and bright—serve on warm corn tortillas with lime wedges.

Updated at: Sat, 05 Sep 2026 15:47:44 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories352.8 kcal (18%)

Total Fat13.8 g (20%)

Carbs34.3 g (13%)

Sugars3.2 g (4%)

Protein22.7 g (45%)

Sodium255.3 mg (13%)

Fiber3.5 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

½ cuplight sour cream

¾ cupfresh cilantro

chopped

1 teaspoongrated lime zest

2 tablespoonslime juice

1 teaspoonchipotles in adobo

minced

⅛ teaspoonsalt

4 cupscoleslaw mix

packaged, or shredded cabbage

2 teaspoonscanola oil

1 teaspoonblack pepper

1 poundcatfish fillets

cut into 1-inch pieces

½ teaspoonchipotle chile powder

86 inch corn tortillas

warmed

lime wedges

Instructions

Step 1

Preheat broiler. Line medium rimmed sheet pan with foil; spray foil with nonstick spray.

Step 2

Stir together sour cream, 1/4 cup chopped cilantro, 1/2 tablespoon lime juice, the chipotles in adobo, and 1/8 teaspoon salt in small bowl.

Step 3

Stir together coleslaw mix, remaining 1/2 cup cilantro, the lime zest, remaining 1 1/2 tablespoons lime juice, the oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl.

Step 4

Place fish on prepared sheet pan. Sprinkle with remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, and the chile powder; toss to coat. Spread in single layer and spray fish lightly with olive oil nonstick spray. Broil 5 inches from heat just until opaque throughout, about 3 minutes. Divide fish evenly among tortillas. Top evenly with coleslaw mix and sour cream mixture. Serve with lime wedges.