DinnerMain Course

Baja Fish Tacos with Chipotle Crema

Name: Baja Fish Tacos with Chipotle Crema
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 600 g cod fillet cut into 1-inch strips; 0.5 cup all-purpose flour; 2 tbsp cornstarch; 1 tsp smoked paprika; 0.5 tsp garlic powder; 0.5 tsp salt; 0.25 tsp black pepper; 1 pcs egg beaten; 2 tbsp milk; 0.5 cup vegetable oil; 12 pcs corn tortilla; 0.5 cup mayonnaise; 0.25 cup sour cream; 1 pcs chipotle pepper in adobo sauce finely minced; 1 tbsp lime juice; 1 clove garlic clove minced; 0.25 tsp salt; 0.5 pcs red cabbage thinly sliced; 0.25 cup cilantro chopped; 1 pcs lime cut into wedges (optional)

Crispy pan-fried fish nestled in warm tortillas, topped with a vibrant cabbage slaw and a smoky chipotle crema. This recipe offers a delicious balance of textures and flavors, perfect for a lively weeknight meal.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 916 kcal

Allergen information: may contain eggs, fish, gluten, milk, and mustard. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

fish

600 gcod fillet, cut into 1-inch strips

fish coating

0.5 cupall-purpose flour
2 tbspcornstarch
1 tspsmoked paprika
0.5 tspgarlic powder
0.5 tspsalt
0.25 tspblack pepper
1 pcsegg, beaten
2 tbspmilk

for frying

0.5 cupvegetable oil

tacos

12 pcscorn tortilla

chipotle crema

0.5 cupmayonnaise
0.25 cupsour cream
1 pcschipotle pepper in adobo sauce, finely minced
1 tbsplime juice
1 clovegarlic clove, minced
0.25 tspsalt

slaw

0.5 pcsred cabbage, thinly sliced
0.25 cupcilantro, chopped

garnish

1 pcslime, cut into wedges(optional)

Equipment

tongs · paper towels · shallow dishes · large skillet · mixing bowls · whisk

The method

Step by step

1
Prepare the chipotle crema by combining the mayonnaise, sour cream, chipotle pepper in adobo sauce, lime juice, minced garlic, and salt in a small bowl.
About 5 min
Cook’s note: Adjust the amount of chipotle pepper to your preferred spice level.
2
Stir well until all ingredients are fully combined and set aside.
About 1 min
3
In a shallow dish, whisk together the all-purpose flour, cornstarch, smoked paprika, garlic powder, salt, and black pepper for the fish coating.
About 2 min
4
In a separate shallow dish, whisk together the egg and milk.
About 1 min
5
Dredge each fish strip first in the egg mixture, allowing excess to drip off, then transfer to the flour mixture, pressing to coat evenly.
About 5 min
Cook’s note: Ensure the fish is fully coated for maximum crispiness.
6
Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
About 3 min
7
Carefully place the coated fish strips into the hot oil, ensuring not to overcrowd the pan; cook in batches if necessary.
8
Fry the fish for 3-4 minutes per side, or until golden brown and cooked through.
About 8 min
Cook’s note: The fish should flake easily with a fork when done.
9
Transfer the cooked fish to a plate lined with paper towels to drain excess oil.
About 1 min
10
Warm the corn tortillas according to package instructions, either in a dry skillet, microwave, or oven.
About 3 min
Cook’s note: Warming the tortillas makes them more pliable and flavorful.
11
Assemble the tacos by placing a few pieces of fried fish in each warm tortilla.
About 2 min
12
Top with a generous amount of sliced red cabbage and chopped cilantro.
About 1 min
13
Drizzle with the prepared chipotle crema and serve immediately with lime wedges on the side.
About 1 min

Per serving

Nutrition

68%Score

Calories: 916.4kcal
Protein: 37.5g
Carbs: 65.7g
Fat: 57.7g
Fibre: 8.7g
Sugar: 5.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover fish and crema separately in airtight containers in the refrigerator.

Reheating

Reheat fish in a dry skillet or oven until warmed through. Crema is best served cold.