Crispy Lime-Chipotle Fish Tacos

🕒 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 4
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If you're looking to spice up your taco night, these Crispy Lime-Chipotle Fish Tacos are the way to go. With a perfect blend of zesty lime and smoky chipotle, they bring a fresh twist to the classic fish taco. Ready in under 30 minutes, they’re perfect for a quick weeknight dinner.

Ingredients for Crispy Lime-Chipotle Fish Tacos

The hero of this dish is the cod fillets, chosen for their mild flavor and flaky texture, perfect for absorbing the bold spices. The chipotle powder adds a smoky heat that elevates the fish. A touch of lime juice cuts through the richness and refreshes the palate. For the coating, a mix of flour, eggs, and breadcrumbs ensures a crispy, golden crust. The purple cabbage provides a crunchy, colorful contrast, while diced mango offers a sweet, tropical twist. Fresh cilantro adds a vibrant, herbaceous note, and a dollop of sour cream brings it all together with a creamy finish.

Tips & Tricks

  • If you like it extra spicy, add more chipotle powder to the flour mix.
  • For an even crunchier crust, try panko breadcrumbs instead of regular ones.
  • Use a non-stick skillet to avoid the fish sticking and breaking apart.
  • Let the breaded fish rest for a few minutes before frying; this helps the coating adhere better.

Serving Suggestions

These tacos pair beautifully with a side of Mexican street corn or a refreshing cucumber salad. If you're in the mood for something indulgent, serve with a side of cheesy nachos. A cold beer or a glass of crisp white wine complements the flavors nicely.

Frequently Asked Questions

Can I use a different type of fish?
Absolutely! Tilapia or haddock work well as substitutes for cod.
What if I don’t have chipotle powder?
You can substitute with smoked paprika and a pinch of cayenne pepper for a similar flavor.
How do I store leftovers?
Store the fish and toppings separately in airtight containers in the fridge. Reheat the fish in the oven to maintain its crispiness.

Crispy Lime-Chipotle Fish Tacos Recipe Walkthrough

Start by prepping your fish. Take the cod fillets and cut them into strips, about one inch wide. This size helps them cook evenly and fit nicely in the tortillas.

Next, set up your breading station. In a shallow dish, mix together 1 cup of all-purpose flour, 1 teaspoon of chipotle powder, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. In another bowl, whisk two eggs until they're well combined.

Now, it's time to coat the fish. Dip each strip first in the flour mixture, ensuring it’s fully covered, then into the egg wash, and finally, roll it in the breadcrumbs until well coated. This triple coating is what gives the fish its delicious crunch.

Heat up about 1 tablespoon of olive oil in a skillet over medium heat. Once the oil is shimmering, place the fish strips gently into the pan. Cook each piece for about 3-4 minutes on each side, until they’re golden brown and crispy.

While the fish is cooking, warm up your corn tortillas. You can do this in a separate skillet or pop them in the microwave for about 20 seconds. Warm tortillas are much more pliable and pleasant to eat.

Once everything is ready, it’s time to assemble your tacos. Place a piece of crispy fish on each tortilla. Top with a handful of shredded purple cabbage, a sprinkle of diced mango, and a pinch of chopped cilantro. Finish with a drizzle of sour cream and a squeeze of fresh lime juice.

Why You'll Love This Recipe

  • Quick and easy to make — perfect for busy weeknights.
  • Bold flavors with a hint of spice and refreshing lime.
  • Light and crispy texture for a satisfying crunch.
  • Versatile enough to customize with your favorite toppings.

Ingredients

1 lb cod fillets
1 cup all-purpose flour
2 eggs
1 cup breadcrumbs
1 tsp chipotle powder
1/2 tsp salt
1/2 tsp black pepper
1/4 cup lime juice
1 tbsp olive oil
8 small corn tortillas
1 cup shredded purple cabbage
1/2 cup diced mango
1/4 cup chopped cilantro
1/4 cup sour cream
1 lime, cut into wedges

Step-by-step Instructions

1. Prepare the fish by cutting the cod fillets into strips.
2. In a shallow dish, mix the flour, chipotle powder, salt, and black pepper.
3. In another bowl, whisk the eggs.
4. Dip each piece of fish in the flour mixture, then in the egg wash, and finally coat with breadcrumbs.
5. Heat olive oil in a skillet over medium heat.
6. Cook the fish pieces for about 3-4 minutes on each side until golden brown and crispy.
7. Warm the corn tortillas in a separate pan or microwave.
8. Assemble the tacos by placing fish on each tortilla, then topping with cabbage, mango, cilantro, and a drizzle of sour cream.
9. Squeeze lime juice over the top before serving.

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