How to Make Crispy Fish Tacos with Chipotle Crema
These Crispy Fish Tacos with Chipotle Crema feature crunchy, pan-fried fish nuggets with a creamy, spicy-and-sweet sauce. Gluten-free option!
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. Loved this recipe? Check out @nickisizemore for more!