Today’s recipe is for Crispy Fish Tacos with a Creamy Chipotle Sauce. It’s really two recipes in one, as the crunchy, pan-fried fish is awesome on its own—think crunchy fish nuggets (oh the joy of a nugget!). But it’s the sauce that’s the real star. It’s creamy, sweet, and spicy, and it will take any taco over the top (I also share a vegetarian roasted cauliflower version below).
Table of Contents
Why You’ll Love This Recipe
The Crispy Fish Tacos were inspired by the Crispy Fish Bowls in my book, Build-a-Bowl. I use white fish (cod or hake), although salmon and even chicken are delicious. You can also make a vegetarian version using roasted cauliflower.
The chipotle crema is creamy, sweet, smoky and spicy. It gets its flavor from adobo sauce, which is the thick sauce from a can of chipotle chiles (you’ll only need a couple of teaspoons of the sauce, but you can refrigerate or freeze the rest of the can, or use it in this Slow Cooker Chipotle Chicken recipe!). The chipotle crema is also delicious on salads, nachos, and as a dip for sweet potato fries.
These tacos are a great option for Taco Tuesday, or you can skip the taco altogether and serve the crispy fish by itself with the chipotle crema for dipping. However you serve it, enjoy!
Ingredient Notes
Chipotle Crema
- fresh lime juice
- garlic clove
- sour cream for a dairy-free version use vegan sour cream
- mayonnaise such as Vegenaise
- adobo sauce (from a can of chipotle peppers)
- honey
- salt and freshly ground black pepper
Crispy Fish
- all-purpose flour: Gluten-free or regular.
- large eggs
- panko breadcrumbs: Gluten-free or regular.
- cayenne pepper
- skinless cod or hake: Cut the fresh fish into 1 ½-inch chunks.
- neutral vegetable oil: Such as grapeseed, safflower, or canola oil for pan-frying.
For Serving
- warm tortillas: Use corn tortillas or flour tortillas, depending on your preference.
- thinly sliced avocado, radishes, romaine lettuce, and jalapeño slices.
- lime wedges
Step-by-Step Instructions
1. Make the Chipotle Crema Sauce
- In a small bowl, combine the lime juice and garlic and let sit for a few minutes (this will mellow out the garlic). Whisk in the sour cream, 2 teaspoons of the adobo sauce, and honey, and season with salt and pepper. Give the sauce a taste; if you want more spice add another teaspoon (or two, this is your sauce!) of the adobe sauce.
- Do ahead: The sauce can be covered and refrigerated for up to 5 days.
2. Make the Crispy Fish
- Set up a dredging station with the flour mixture, beaten egg, and panko breadcrumbs in separate bowls. Season each shallow bowl with salt and pepper, and add a pinch (or more if you like it spicy!) of cayenne pepper to the flour and panko.
- Season the pieces of fish (chunks) with salt and pepper. Working in batches, dredge the fish in the flour on all sides, followed by the eggs and then the panko. Transfer the breaded fish to a piece of parchment or wax paper while you heat up your skillet.
- Heat ¼-inch of oil in a large cast iron skillet or non-stick skillet over medium-high heat until shimmering (to test to see if the oil is hot enough, add a pinch of panko—it should start bubbling immediately). Working in batches, fry the fish in the hot oil until golden brown on all sides and cooked through– about 3 minutes total (the fish should be white throughout). Transfer to paper towels to drain, and season with salt.
3. Assemble the Tacos
- Spoon the chipotle crema over warm tortillas, then arrange the crispy fish on top. Garnish with your favorite toppings, and drizzle with a bit of fresh lime juice. Sunshine awaits.
Recipe Tips & Variations
- Serve the crispy fish in bowls over rice or quinoa instead of in tortillas.
- Forget the tacos and toppings altogether and eat the crispy fish dunked into the chipotle crema (my kids LOVE this; me too!).
- Top the fish with this Red Cabbage and Sweet Corn Slaw instead of romaine.
- Swap out the fish for cubed boneless, skinless chicken breasts (increase the cooking time as needed).
- For roasted cauliflower tacos, toss cauliflower florets (from 1 head of cauliflower) with 2 teaspoons chili powder, ½ teaspoon ground cumin, 2 tablespoons of olive oil, salt and pepper, and spread on a parchment-lined baking sheet. Roast in a 425 ̊F (220 ̊C) oven until caramelized and crisp-tender, about 25-30 minutes. Serve with the chipotle crema and all the fixings.
Serving Tips
Serve this fish taco recipe your way! Top with creamy avocado, radishes, romaine lettuce, and jalapeño slices.
Other topping options include shredded cabbage, fresh pico de gallo, green onions, red onions, crumbled Cotija cheese, and more! Squeeze with a little fresh lime juice and enjoy.
Meal Prep & Storage Tips
You can freeze the crispy fish nuggets for quick meals down the line. Arrange each piece of fish in a single layer on a parchment-lined baking sheet and freeze until solid. Transfer them to an airtight container or freezer bag and freeze for up to 2 months. Reheat in a 425 ̊F (220 ̊C) oven until warmed through.
More Delicious Recipes
- Lightened Up Fried Fish Sandwiches
- Tarragon Aioli (For Fish Sandwiches, Veggies, and More!)
- Seared Ahi Tuna Steak
- Spicy Salmon Rice Bowls
- Shrimp Tacos with Cilantro Lime Pesto
Stay Connected
I'd love to answer any of your questions and see what you're cooking!! Don't forget to give this recipe a star rating and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @nickisizemore so that I can share your creations!
Get the Recipe
How to Make Crispy Fish Tacos with Chipotle Crema
Ingredients
Chipotle Crema
- 1 tablespoon fresh lime juice
- 1 garlic clove grated
- ⅔ cup sour cream (for a dairy free version use vegan mayonnaise such as Vegenaise)
- 2-3 teaspoons adobo sauce (from a can of chipotle chiles)
- 1 teaspoon honey
- Salt and freshly ground black pepper
Crispy Fish
- ½ cup all-purpose flour (gluten free or regular)
- 2 large eggs beaten
- 1 cup panko breadcrumbs (gluten free or regular)
- Cayenne pepper
- 1 pound skinless cod or hake, cut into 1 ½-inch chunks
- Neutral vegetable oil (such as grapeseed, safflower or canola for pan-frying)
For Serving
- Warm tortillas
- Thinly sliced avocado, radishes, romaine and jalapeño
- Lime wedges
Instructions
Make the chipotle crema sauce
- In a bowl, combine the lime juice and garlic and let sit for a few minutes (this will mellow out the garlic). Whisk in the sour cream, 2 teaspoons of the adobo sauce and honey, and season with salt and pepper. Give the sauce a taste; if you want more spice add another teaspoon (or two, this is your sauce!) of the adobe sauce. Do ahead: The sauce can be covered and refrigerated for up to 5 days.
Make the crispy fish
- Set up a dredging station with the flour, beaten eggs and panko breadcrumbs in separate shallow bowls. Season each bowl with salt and pepper, and add a pinch (or more if you like it spicy!) of cayenne pepper to the flour and panko.
- Season the fish chunks with salt and pepper. Working in batches, dredge the fish in the flour on all sides, followed by the eggs and then the panko. Tranfers the breaded fish to a piece of parchment or wax paper while you heat up your skillet.
- Heat ¼-inch of oil in a large cast-iron or non-stick skillet over medium-high heat until shimmering (to test to see if the oil is hot enough, add a pinch of panko—it should start bubbling immediately). Working in batches, fry the fish until golden brown on all sides and cooked through, about 3 minutes total (the fish should be white throughout). Transfer to paper towels to drain, and season with salt.
Assemble the tacos
- Spoon the chipotle crema over warm tortillas, then arrange the crispy fish on top. Garnish with your favorite toppings, and drizzle with a bit of fresh lime juice. Sunshine awaits.
Notes
Recipe Tips & Variations
- Serve the crispy fish in bowls over rice or quinoa instead of in tortillas.
- Forget the tacos and toppings altogether and eat the crispy fish dunked into the chipotle crema (my kids LOVE this; me too!).
- Top the fish with this Red Cabbage and Sweet Corn Slaw instead of romaine.
- Swap out the fish for cubed boneless, skinless chicken breasts (increase the cooking time as needed).
- For roasted cauliflower tacos, toss cauliflower florets (from 1 head of cauliflower) with 2 teaspoons chili powder, ½ teaspoon ground cumin, 2 tablespoons of olive oil, salt and pepper, and spread on a parchment-lined baking sheet. Roast in a 425 ̊F (220 ̊C) oven until caramelized and crisp-tender, about 25-30 minutes. Serve with the chipotle crema and all the fixings.
Serving Tips
Serve this fish taco recipe your way! Top with creamy avocado, radishes, romaine lettuce, and jalapeño slices. Other topping options include shredded cabbage, fresh pico de gallo, green onions, red onions, crumbled Cotija cheese, and more! Squeeze with a little fresh lime juice and enjoy!Meal Prep & Storage Tips
You can freeze the crispy fish nuggets for quick meals down the line. Arrange each piece of fish in a single layer on a parchment-lined baking sheet and freeze until solid. Transfer them to an airtight container or freezer bag and freeze for up to 2 months. Reheat in a 425 ̊F (220 ̊C) oven until warmed through.*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!
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