Chipotle Crème for Fish Tacos

Chipotle Crème for Fish Tacos

I have strong feelings about tacos

  1. Corn tortillas over flour
  2. No rice or beans
  3. Be simple, 3 fillings maximum

When I set up my buffet line I try to set it up in a manor that people won’t be tempted to put side dishes into their taco, I usually put them first, then the tortillas and corresponding fillings. Depending on the side dish people are more or less tempted to add them to their tacos, it bothers me to NO END! Is there a right way to assemble a taco? Yes, yes there is and it’s the way I think the flavors are best combined and leave the side dishes on the side.

The tacos I’ve had best luck with are fish tacos, people seem to agree that fish and beans don’t go in the same mouthful. You can prepare your fish any way you like, dusted with flour and sautéed in butter or beer battered and deep fried as long as it is accompanied with some shredded cabbage and lots of this chipotle crème. It’s spicy, smoky, herbaceous, zippy from the lime and sour cream and it’s the sauce that makes people come back to stuff their faces with more tacos.


Chipotle Crème for Fish Tacos


  • 2 -3 chipotles
  • 1 tbsp. chipotle adobo sauce
  • 1 limes, zest and juice
  • 1/2 c cilantro
  • ½ tsp. salt
  • 2 garlic cloves, crushed
  • 1 c sour cream


  1. Add all of the ingredients except the sour cream into a food processor, blend until smooth.
  2. Add in the sour cream and blend until just combined, the more you mix it the looser the mixture will become and you don’t want too thin of a sauce to drip out of your tacos.
  3. Spoon into tacos stuffed with fried fish and shredded cabbage.

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