Lemon Butter Fish Taco Recipe

Turn your kitchen into a taquería with these easy-to-make, authentic lemon butter fish tacos.

Authored by Bre Patterson

Photo by Jenna Sparks Photography

“These tacos are loaded with fresh ingredients and perfectly seasoned, plump fish—and you can’t forget to serve with creamy and spicy chipotle crema.” —Yvette Marquez-Sharpnack, author and food blogger

Easy Lemon Butter Fish Tacos

INGREDIENTS
2 Tbsp. salted butter, melted
2 Tbsp. olive oil
1/2 tsp. sea salt, plus extra to taste
1 lemon, zest and juice
1 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. fresh ground black pepper
4 firm white fish fillets, about 6 inches long,
1-inch thick (recommend paiche or tilapia)

Chipotle Cream Sauce
1 c. Mexican crema or sour cream
1 chipotle pepper in adobo sauce, plus 1
Tbsp. adobo sauce
1 tsp. grated lemon zest
2 Tbsp. fresh lemon juice
2 Tbsp. water
½ tsp. kosher salt

Choice of Toppings
corn tortillas
pickled red onions
grated carrots
avocado slices
shredded purple cabbage
sliced jalapeños
fresh cilantro
shredded cabbage
lime wedges
lemon wedges

DIRECTIONS
For lemon butter sauce
In a small bowl, combine melted butter with olive oil and ¼ tsp. sea salt, lemon juice, and zest. Stir to combine. For spice mixture In a separate bowl, combine ¼ tsp. salt, paprika, garlic powder, onion powder, and black pepper.

For spice mixture
In a separate bowl, combine ¼ tsp. salt, paprika, garlic powder, onion powder, and black pepper.

Combine together
Evenly sprinkle spice mixture onto both sides of fish fillets. In a large, heavy pan over medium- high heat, heat olive oil until hot. Cook 2 fish fillets at a time to avoid overcrowding, which allows for even browning. Cook each side 3 to 4 minutes just until the fish becomes opaque, feels somewhat firm in the center, and is browned. Lightly drizzle some of the lemon butter sauce as you cook, reserving the rest for serving. Drizzle fish with remaining lemon butter sauce. In a food processor or blender, combine crema, chipotle in adobo and sauce, lemon zest and lemon juice, water, and kosher salt until smooth; transfer to a small bowl. Flake fish with a fork into pieces. Heat corn tortillas on a griddle. Fill with fish pieces and serve tacos with chipotle cream sauce and garnish with toppings of your choice.

RECIPE FROM THE COOKBOOK:
Muy Bueno: Three Generations of Authentic Mexican Flavor
by Yvette Marquez-Sharpnack