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.
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.
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.
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.