Low Carb Fish Taco Recipe
with Chipotle Cream Sauce

fish taco recipe

I love fish tacos! They're so fresh and light, and a seemingly perfect summer dinner. That said, since going low carb I miss them. I set out to make the perfect fish taco recipe that my entire family would enjoy. I buy corn tortillas for them, and I use lettuce leaves for me.

Before creating this recipe, my husband (who is from Mexico) and I discussed key elements that must be present for an authentic flavor. Then I added a secret ingredient that I've not seen in any fish taco recipe before. We thought it was a perfect addition. You won't find this recipe anywhere else! Keep reading.

You'll need:

  • 1 pound of firm white fish. I used grouper (love!) but if you need a less expensive option tilapia would be fine.
  • 1/3 head of cabbage
  • 2 medium zucchini (yep that's my secret ingredient!)
  • butter for sauteing
  • lettuce leaves (or corn tortillas for the non lc'ers)
  • lime wedges
  • ingredients for the marinade and the chipotle cream sauce (below.)


  1. The marinade needs to be made in advance for best results, so plan ahead.
  2. You could substitute sour cream or full fat plain Greek yogurt for the Mexican Crema Agria, but you'll be missing out on it's subtle delicious flavor. There is a difference!

Marinade for Fish:

  • 1/2 cup olive oil
  • 2 garlic cloves, chopped fine
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon old bay
  • zest of 1 organic lime
  • juice of 1 organic lime
  • handful of chopped cilantro

Chipotle Cream Sauce:

  • 1 cup Mexican Crema Agria
  • 1 chipotle pepper and 1 tablespoon of adobo sauce from Chipotle canned peppers
  • 1/4 teaspoon cumin
fish taco recip

Finely chop the garlic.  (you can find my cute zebra chef's knife here.)

Combine ingredients in bowl

Whisk to combine well

Pour marinade over fish and cover in the fridge for a couple hours or more. I generally use a gallon size Ziploc bag for the convenience.

Now make the chipotle cream sauce. Simply put the Crema Agria, cumin, and chipotle peppers/sauce in your Ninja (blender/food processor if you don't have one of these brilliant inventions) and give it a whirl. Store in the fridge. You'll have plenty left over for sandwiches or to use as a dipping sauce in another dish.

Go take a break, and come back when you're ready to cook!

finely shred the cabbage

chop zucchini in half lengthwise then into 1/4 - 1/2 inch pieces

Saute zucchini in a couple tablespoons of real butter. I also sprinkled them very lightly with seasoning salt.

Resist the urge to gobble up this bowl of zucchini - save it for the fish tacos!

Remove the fish from the marinade and either grill, bake, or I personally pan fried them in the used zucchini skillet.

Get ingredients together for easy taco assembly

I used a couple of green leaf lettuce leaves because that's what I had available.

Layer zucchini, shredded cabbage, fish, then chipotle cream sauce. Squeeze a fresh lime wedge just before eating. These are so good. I'm getting hungry for them just typing the recipe. Go. Make. Them. Now!

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