Step 1

In a small bowl, combine melted butter with olive oil and sea salt, lemon juice, and zest. Stir to combine.

Step 2

In a separate bowl, combine salt, paprika, garlic powder, onion powder, and black pepper.

Step 3

Evenly sprinkle spice mixture onto both sides of fish fillets.

Step 4

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 fish becomes opaque, feels somewhat firm in the center, and is browned.

Step 5

Lightly drizzle some of the lemon butter sauce as you cook, reserving the rest for serving.

Step 6

Drizzle fish with remaining lemon butter sauce.

Step 7

In a food processor or blender, combine crema, chipotle in adobo and sauce, lemon zest and lemon juice, water, and salt until smooth; transfer to a small bowl.

Step 8

Flake fish with a fork into pieces.

Step 9

Heat corn tortillas on a griddle. Fill with fish pieces and serve tacos with chipotle cream sauce and garnish with toppings of your choice.