Easy Fish Tacos with Chipotle Salsa

 The simple flavors of these easy fish tacos are perfect for busy weeknights. Once assembled in lightly toasted tortillas, top tacos with crema, cilantro, and Cholula® Smoky Chipotle Salsa, made with both fresh and fire-roasted tomatoes and Chipotle peppers. 
15 min
15 min

Servings: 4 (2-taco)


  • 2 teaspoons kosher salt
  • 1/2 teaspoon McCormick® Chipotle Chili Pepper
  • 1/2 teaspoon McCormick® Ground Cumin
  • 1/2 teaspoon McCormick® Onion Powder
  • 1/2 teaspoon McCormick® Garlic Powder
  • 1/4 teaspoon McCormick® Ground Cayenne Red Pepper
  • 1/4 teaspoon McCormick® Pure Ground Black Pepper
  • 3 tablespoons vegetable oil, divided
  • 2 fresh cod filets, pin bones removed (about 1 pound) substitution Substitutions available
    • tilapia filets
  • 8 (6-inch) white or yellow corn tortillas
  • 1/4 cup finely chopped red onion
  • 1/2 cup corn
  • 1/2 cup finely chopped avocado
  • 1/2 cup Cholula® Smoky Chipotle Salsa
  • 6 tablespoons Mexican crema
  • 2 tablespoons chopped fresh cilantro


  • 1 Mix salt, spices and pepper in small bowl until well blended. Brush fish on both sides with 1 tablespoon of the oil. Sprinkle evenly with seasoning mixture on both sides.
  • 2 Heat remaining 2 tablespoons oil in large heavy-bottomed pan or cast-iron skillet on medium heat. Add fish. Cook 2 - 3 minutes per side or until fish is lightly browned, cooked through and flakes easily with a fork. Remove from skillet. Cut or flake into large chunks. Keep warm.
  • 3 To assemble tacos, toast tortillas in large skillet until edges are lightly toasted. Layer tortillas with red onion, corn, and avocado. Divide fish among tortillas. Top with Cholula® Smoky Chipotle Salsa, crema and cilantro. Serve immediately.

    Test Kitchen Tip: Try using other light white fish such as halibut, mahi mahi, snapper, sea bass or catfish.

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