Crispy Fish Tacos with Chipotle Crema
Golden-fried fish tacos with smoky chipotle crema, crisp cabbage slaw, and fresh cilantro. Ready in 30 minutes. Perfect weeknight dinner.
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Ingredients
- ▸ 1.5 lbs cod or mahi-mahi fillets
- ▸ 1 cup all-purpose flour
- ▸ 1 tsp smoked paprika
- ▸ 1 tsp garlic powder
- ▸ 1 tsp cayenne pepper
- ▸ 1 tsp kosher salt
- ▸ 0.5 tsp black pepper
- ▸ 2 large eggs
- ▸ 2 tbsp whole milk
- ▸ 3 cups vegetable oil for frying
- ▸ 0.75 cup sour cream
- ▸ 2 tbsp mayonnaise
- ▸ 1 tbsp chipotle in adobo sauce, minced
- ▸ 0.5 lime, juiced
- ▸ 8 small flour tortillas, warmed
- ▸ 2 cups shredded red cabbage
- ▸ 0.25 cup fresh cilantro, chopped
- ▸ 1 lime, cut into wedges
- ▸ 0.5 red onion, thinly sliced
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Instructions
Prepare the Coating & Crema
- 1. Combine flour, smoked paprika, garlic powder, cayenne, salt, and black pepper in a shallow bowl.
- 2. Whisk eggs and milk together in another shallow bowl until fully combined.
- 3. Mix sour cream, mayonnaise, minced chipotle, and lime juice in a small bowl. Set the chipotle crema aside.
Cook the Fish
- 1. Pat fish fillets dry with paper towels—this ensures a crispy crust.
- 2. Cut fillets into 3-inch pieces.
- 3. Heat vegetable oil in a large pot to 350°F (measured with thermometer). Maintain this temperature throughout cooking.
- 4. Dredge each fish piece in the seasoned flour, shaking off excess.
- 5. Dip into the egg mixture, then coat again lightly in the flour mixture.
- 6. Carefully lower 4–5 pieces into hot oil. Fry for 2–3 minutes per side until golden brown and internal temperature reaches 145°F.
- 7. Transfer to a paper towel–lined plate. Repeat with remaining fish.
Assemble the Tacos
- 1. Warm tortillas directly over a gas flame or in a dry skillet for 20 seconds per side.
- 2. Spread 1 tablespoon of chipotle crema on each tortilla.
- 3. Top with 2–3 pieces of crispy fish, shredded red cabbage, sliced red onion, and fresh cilantro.
- 4. Serve immediately with lime wedges on the side.
Cook's Notes
- 💡 Oil temperature is critical—use an instant-read or deep-fry thermometer. Too hot and the coating burns before fish cooks; too cool and tacos become greasy.
- 💡 Prep the cabbage slaw and crema up to 4 hours ahead. Fry the fish just before serving for maximum crispiness.
- 💡 Swap mahi-mahi for cod, halibut, or even flounder. Any firm white fish works well here.
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