Introduction

Ready for a delicious twist on the classic taco? These Crispy Fish Tacos with Chipotle Mayo are sure to satisfy your craving for a flavorful and crispy dish. The combination of crispy fish, fresh vegetables, and zesty chipotle mayo creates a mouthwatering experience that you’ll want to enjoy time and time again. Let’s dive into the recipe!

Ingredients

• 1 lb white fish fillets (such as cod or tilapia)
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 1 cup breadcrumbs
• 2 eggs, beaten
• 1/4 cup vegetable oil
• 8 small corn tortillas
• Shredded cabbage
• Diced tomatoes
• Chopped cilantro
• Lime wedges
• For Chipotle Mayo:
• 1/2 cup mayonnaise
• 1 tablespoon adobo sauce (from canned chipotles in adobo)
• 1 tablespoon lime juice
• 1/2 teaspoon cumin

Directions

1. Start by preparing the chipotle mayo. In a small bowl, mix together the mayonnaise, adobo sauce, lime juice, and cumin. Refrigerate until ready to use.
2. Next, prepare the fish. Cut the fish fillets into strips and season with salt and pepper. In a shallow dish, combine the flour, paprika, garlic powder, cayenne pepper, salt, and pepper.
3. Dredge each fish strip in the flour mixture, then dip into the beaten eggs, and finally coat with breadcrumbs.
4. In a large skillet, heat vegetable oil over medium-high heat. Fry the fish strips until golden and crispy, about 2-3 minutes per side. Once cooked, transfer to a paper towel-lined plate to drain excess oil.
5. Warm the corn tortillas in a separate skillet or in the oven. Assemble the tacos by placing a few pieces of crispy fish on each tortilla, topping with shredded cabbage, tomatoes, cilantro, and a drizzle of chipotle mayo.
6. Serve the Crispy Fish Tacos with Chipotle Mayo hot, accompanied by lime wedges for an extra burst of flavor. Enjoy!