Baja Fish Tacos with Chipotle Crema
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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 45 min
- Porcje
- 4
- Trudność
- Średni
- Na porcję
- 916 kcal
Informacja o alergenach: może zawierać jaja, ryby, gluten, mleko i gorczyca. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
fish
- 600 gcod fillet, cut into 1-inch strips
fish coating
- 0,5 szklankaall-purpose flour
- 2 łyżkacornstarch
- 1 łyżeczkasmoked paprika
- 0,5 łyżeczkagarlic powder
- 0,5 łyżeczkasalt
- 0,25 łyżeczkablack pepper
- 1 szt.egg, beaten
- 2 łyżkamilk
for frying
- 0,5 szklankavegetable oil
tacos
- 12 szt.corn tortilla
chipotle crema
- 0,5 szklankamayonnaise
- 0,25 szklankasour cream
- 1 szt.chipotle pepper in adobo sauce, finely minced
- 1 łyżkalime juice
- 1 ząbekgarlic clove, minced
- 0,25 łyżeczkasalt
slaw
- 0,5 szt.red cabbage, thinly sliced
- 0,25 szklankacilantro, chopped
garnish
- 1 szt.lime, cut into wedges(opcjonalnie)
Sprzęt
tongs · paper towels · shallow dishes · large skillet · mixing bowls · whisk
Sposób przygotowania
Krok po kroku
- 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.
Około 5 min
Wskazówka kucharza: Adjust the amount of chipotle pepper to your preferred spice level.
- 2
Stir well until all ingredients are fully combined and set aside.
Około 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.
Około 2 min
- 4
In a separate shallow dish, whisk together the egg and milk.
Około 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.
Około 5 min
Wskazówka kucharza: Ensure the fish is fully coated for maximum crispiness.
- 6
Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
Około 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.
Około 8 min
Wskazówka kucharza: 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.
Około 1 min
- 10
Warm the corn tortillas according to package instructions, either in a dry skillet, microwave, or oven.
Około 3 min
Wskazówka kucharza: 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.
Około 2 min
- 12
Top with a generous amount of sliced red cabbage and chopped cilantro.
Około 1 min
- 13
Drizzle with the prepared chipotle crema and serve immediately with lime wedges on the side.
Około 1 min
Na porcję
Wartości odżywcze
- Kalorie
- 916,4kcal
- Białko
- 37,5g
- Węglowodany
- 65,7g
- Tłuszcz
- 57,7g
- Błonnik
- 8,7g
- Cukry
- 5,5g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
Store leftover fish and crema separately in airtight containers in the refrigerator.
Reheat fish in a dry skillet or oven until warmed through. Crema is best served cold.