Baked Fish Tacos with Chipotle Lime Sauce

Skip the calories of fried fish for the fresh flavors and healthy ingredients of these baked fish tacos. Another simple, healthy weeknight meal brought to you by yours truly!


If you’re in the mood to have a beer out on the patio, then fire up your grill and throw the fish on there instead of baking it in the oven.


But if you’ve got some tidying up to do, or a dishwasher that needs emptying, or dogs that need feeding, then pop the seasoned fillets in the oven and walk away!


Whatever you do, just don’t skip the chipotle lime sauce–it’s so good you’ll probably be licking the bowl clean!


Baked Fish Tacos with Chipotle Lime Cream Sauce

  • Servings: 8 tacos
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  • 2 lbs. white fish fillets (tilapia, halibut, cod, grouper, snapper, mahi mahi, etc.)
  • olive oil
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Kosher salt
  • fresh cracked pepper
  • 8 corn tortillas
  • pico de gallo for serving


  • 1/2 cup sour cream
  • 2 teaspoons diced chiles in adobo
  • juice of 1 lime
  • splash of water
  • Kosher salt
  • fresh cracked pepper


In a small bowl combine cumin, chili powder, garlic powder and a pinch of salt and pepper. Drizzle both sides of each fillet with about a teaspoon of oil. Divide spice mixture evenly between the fillets, gently rubbing it in. Place fillets on a parchment lined baking sheet and bake for 12-14 minutes or until the fish flakes easily with a fork.

In a small bowl combine sauce ingredients, adding just enough water to loosen it up into a creamy sauce. Set aside until ready to serve.

When the fish is almost done, start warming those tortillas. Heat a saute pan or cast iron skillet over medium high heat. Heat tortillas one at a time for about 30-60 seconds. Once the first side has some golden brown spots and smells toasty, flip it over and cook the other side.

This is where it might be nice to have some extra hands in the kitchen to start an assembly line, building the tacos as the warm tortillas come off the skillet.

Flake fish into bite size pieces and divide evenly between tortillas. Top with a drizzle of chipotle lime cream sauce and pico de gallo and enjoy!

Lemon and Dill Goat Cheese Bites (4)


Lemon & Dill Goat Cheese Bites

Seriously how much do you love nap time? I mean, don’t get me wrong I love spending time with my girl–belting out every song from Moana, drawing with chalk, blowing bubbles, her sitting on the counter watching me make dinner and tasting everything along the way. But, man do I love nap time! It’s quite possibly the fastest hour and a half of the day.


If I’m lucky, nap time comes after I get home from work. Not always, but sometimes it does. And if I’m really lucky I’ve planned ahead and can whip something up in the kitchen, style it just right and snap some quick pictures of it too.


Today, nap time did not come until after dinner. Luckily, this appetizer is SO easy that I was able to make it, style it and photograph it even with a toddler in tow.


But now, as I write this post, nap time has arrived. Time to put my feet up, edit some photos and sip on a glass of wine. Cheers to a long holiday weekend. And nap time! Big cheers to nap time.

Lemon and Dill Goat Cheese Bites

  • Servings: 14 bites
  • Print


  • 4 oz. goat cheese
  • 1 tablespoon whole milk or heavy cream
  • 1/2 cup freshly chopped dill
  • zest of 1 lemon
  • large pinch of Kosher salt
  • crackers for serving


In a small bowl combine goat cheese and milk/cream. Use a teaspoon cookie scoop to scoop balls of goat cheese onto a parchment lined baking sheet or tray. Place them in the freezer for 5 minutes. This will make them easier to handle.

Chop dill and lemon zest until they are minced and place in a shallow bowl. Roll scoops of goat cheese in the lemon and dill mixture and then use your palms to roll them into balls.

That’s it! Serve with your favorite crackers and enjoy.

Fig Jam, Pear and Grogonzola Tartlets (5)