Let's Eat

Fish tacos with chipotle cream

(Karoline Boehm Goodnick for The Globe)
December 1, 2010

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Serves 4

Any firm white fish will work. Assemble each taco with two corn tortillas as the base; this taqueria custom ensures that filling won’t tumble onto your plate.


1/2 head green cabbage, thinly sliced
1 red onion, thinly sliced
1 bunch cilantro, finely chopped
Juice of 2 limes
2 tablespoons olive oil
Salt and black pepper, to taste

1. In a large bowl, combine cabbage, red onion, cilantro, lime juice, olive oil.

2. Add salt and black pepper. Toss well.


3/4 cup sour cream
5 canned chipotle peppers in adobo sauce, finely chopped
1 tablespoon adobo sauce
1 clove garlic, chopped
Salt and black pepper, to taste

1. In a small bowl, combine sour cream, chipotle peppers, adobo sauce, and garlic.

2. Add salt and black pepper. Mix well.


1 pound skinless, boneless cod, haddock, pollock, hake, or halibut cut into 1/2-inch cubes
1 teaspoon ground cumin
Salt and black pepper, to taste
2 tablespoons canola oil
24 corn tortillas (6 inches each)
2 avocados, peeled, seeded, and chopped
1 large tomato, chopped
6 scallions, chopped
1 bunch radishes, thinly sliced

1. In a bowl, toss fish, cumin, salt, and black pepper.

2. In a large nonstick skillet, heat canola oil over high heat. Add fish, and cook for 2 minutes, stirring often but gently.

3. On a counter, lay out 12 stacks of 2 tortillas each. Top each stack with fish, avocado, tomato, scallions, radishes, and chipotle cream. Fold each stack in half, and secure with a toothpick. Serve each person 3 tacos and garnish with cabbage slaw.

Karoline Boehm Goodnick