Crispy Fish Tacos with Chipotle Sauce

 

Crispy Fish Tacos with Chipotle Sauce

Ingredients:

For the Fish:

1 lb white fish fillets (such as cod, tilapia, or mahi-mahi)

1/2 cup all-purpose flour

1/2 cup cornstarch

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp cayenne pepper (optional, for extra heat)

Salt and pepper to taste

1 egg, beaten

1/2 cup panko breadcrumbs (for crunch)

Vegetable oil for frying

For the Chipotle Sauce:

1/2 cup mayonnaise

2 tbsp sour cream (optional for creaminess)

2-3 chipotle peppers in adobo sauce (adjust to taste)

1 tbsp lime juice

1/2 tsp garlic powder

Salt and pepper to taste

For the Tacos:

8 small corn tortillas

1 cup shredded cabbage

1/2 red onion, thinly sliced

1/2 cup cilantro leaves, chopped

Lime wedges (for serving)

Instructions:

1. Prepare the Chipotle Sauce:

In a blender or food processor, combine the mayonnaise, sour cream, chipotle peppers, lime juice, garlic powder, salt, and pepper. Blend until smooth and creamy.

Adjust the level of chipotle peppers depending on your spice preference.

Set the sauce aside in the refrigerator until ready to use.

2. Prepare the Fish:

In a shallow bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.

In another shallow bowl, beat the egg.

In a third shallow bowl, place the panko breadcrumbs.

Dip each fish fillet first into the flour mixture, then into the beaten egg, and finally coat with the panko breadcrumbs, pressing gently to make sure they stick.

3. Fry the Fish:

Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.

Fry the breaded fish fillets in batches for 3-4 minutes per side, or until golden brown and crispy. Be sure not to overcrowd the skillet.

Remove the fish from the skillet and place it on a plate lined with paper towels to drain excess oil.

4. Warm the Tortillas:

While the fish is frying, warm the corn tortillas in a dry skillet or on the grill for about 30 seconds on each side until soft and pliable.

5. Assemble the Tacos:

Place a few pieces of crispy fish fillets on each tortilla.

Top with shredded cabbage, sliced red onion, and cilantro.

Drizzle with the prepared chipotle sauce.

6. Serve:

Serve the tacos immediately with lime wedges on the side for extra zest.

You can also serve with a side of guacamole or salsa for added flavor.

Serving Suggestions:

Serve with a side of Mexican street corn (elote) or refried beans.

Pair with a cold margarita or a fresh iced tea for a perfect meal.