Crispy Fish Tacos with Chipotle Crema and Lime Slaw
Crispy Fish Tacos with Chipotle Crema and Lime Slaw
Ingredients
For the Crispy Fish
- 8 crappie fillets, cut into 1-inch strips
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 egg, large
- 1 1/2 cups Modelo beer
- 3 cups vegetable oil, for frying, or as needed
For the Lime Slaw
- 1 bag coleslaw mix, 14-ounce, 3-color variety
- 1/2 cup cilantro, chopped
- 1/4 cup red onion, thinly sliced
- 3/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 lime, juiced
For the Chipotle Crema
- 3 chipotle peppers in adobo sauce
- 2 tablespoons mayonnaise
- 1 tablespoon Mexican crema
- 2 1/2 fluid ounces water
- 1/2 lime, juiced
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Assembly and Serving
- 12 corn tortillas
- 1 avocado, sliced or mashed
- 1 lime, cut into wedges, for serving
- 2 cups Mexican rice, cooked, optional
- 4 chile toreado, optional
Instructions
- 1
Prepare the fish batter: In a large mixing bowl, whisk together the all-purpose flour, baking powder, 2 teaspoons of salt, paprika, and 1 teaspoon of black pepper. Add the egg and Modelo beer, whisking until the mixture is smooth and resembles pancake batter. Add the crappie fish strips to the batter, ensuring they are fully coated. Let the fish marinate in the batter for 30 minutes at room temperature.
⏱️ 5 min
- 2
Make the lime slaw: In a large bowl, combine the coleslaw mix, chopped cilantro, and sliced red onion. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, onion powder, 1/2 teaspoon of black pepper, 1/2 teaspoon of salt, and the juice of 1 lime. Pour the dressing over the coleslaw mixture and toss until all ingredients are thoroughly combined. Set aside.
⏱️ 10 min
- 3
Prepare the chipotle crema: In a blender cup, combine the chipotle peppers in adobo sauce, 2 tablespoons of mayonnaise, Mexican crema, 2 1/2 fluid ounces of water, and the juice of 1/2 lime. Add salt and black pepper to taste. Blend until the sauce is completely smooth. Pour into a small serving bowl and set aside.
⏱️ 5 min
- 4
Fry the fish: Heat vegetable oil in a large, deep pan or Dutch oven over medium-high heat until it reaches 350-375°F (a small drop of batter should sizzle immediately). Carefully place the marinated fish strips into the hot oil, frying in batches to avoid overcrowding the pan. Cook for about 2 minutes per side, or until golden brown and cooked through. Remove the fried fish with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
⏱️ 10 min•🌡️ 360
- 5
Warm the tortillas: While the fish is frying, warm the corn tortillas on a separate griddle or dry pan over medium heat for about 30 seconds per side, until pliable and slightly charred. Keep warm in a tortilla warmer or wrapped in a clean kitchen towel.
⏱️ 5 min
- 6
Assemble the tacos: To assemble each taco, spread a layer of sliced or mashed avocado on a warm corn tortilla. Add 1-2 pieces of crispy fried fish. Top with a generous spoonful of the lime slaw. Drizzle with the chipotle crema and squeeze a little fresh lime juice over the top. Serve immediately with optional Mexican rice and chile toreado on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Fish Tacos with Chipotle Crema and Lime Slaw
For the Crispy Fish
- 8 crappie fillets, cut into 1-inch strips
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 egg, large
- 1 1/2 cups Modelo beer
- 3 cups vegetable oil, for frying, or as needed
For the Lime Slaw
- 1 bag coleslaw mix, 14-ounce, 3-color variety
- 1/2 cup cilantro, chopped
- 1/4 cup red onion, thinly sliced
- 3/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 lime, juiced
For the Chipotle Crema
- 3 chipotle peppers in adobo sauce
- 2 tablespoons mayonnaise
- 1 tablespoon Mexican crema
- 2 1/2 fluid ounces water
- 1/2 lime, juiced
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Assembly and Serving
- 12 corn tortillas
- 1 avocado, sliced or mashed
- 1 lime, cut into wedges, for serving
- 2 cups Mexican rice, cooked, optional
- 4 chile toreado, optional
Instructions
- 1
Prepare the fish batter: In a large mixing bowl, whisk together the all-purpose flour, baking powder, 2 teaspoons of salt, paprika, and 1 teaspoon of black pepper. Add the egg and Modelo beer, whisking until the mixture is smooth and resembles pancake batter. Add the crappie fish strips to the batter, ensuring they are fully coated. Let the fish marinate in the batter for 30 minutes at room temperature.
⏱️ 5 min - 2
Make the lime slaw: In a large bowl, combine the coleslaw mix, chopped cilantro, and sliced red onion. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, onion powder, 1/2 teaspoon of black pepper, 1/2 teaspoon of salt, and the juice of 1 lime. Pour the dressing over the coleslaw mixture and toss until all ingredients are thoroughly combined. Set aside.
⏱️ 10 min - 3
Prepare the chipotle crema: In a blender cup, combine the chipotle peppers in adobo sauce, 2 tablespoons of mayonnaise, Mexican crema, 2 1/2 fluid ounces of water, and the juice of 1/2 lime. Add salt and black pepper to taste. Blend until the sauce is completely smooth. Pour into a small serving bowl and set aside.
⏱️ 5 min - 4
Fry the fish: Heat vegetable oil in a large, deep pan or Dutch oven over medium-high heat until it reaches 350-375°F (a small drop of batter should sizzle immediately). Carefully place the marinated fish strips into the hot oil, frying in batches to avoid overcrowding the pan. Cook for about 2 minutes per side, or until golden brown and cooked through. Remove the fried fish with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
⏱️ 10 min•🌡️ 360 - 5
Warm the tortillas: While the fish is frying, warm the corn tortillas on a separate griddle or dry pan over medium heat for about 30 seconds per side, until pliable and slightly charred. Keep warm in a tortilla warmer or wrapped in a clean kitchen towel.
⏱️ 5 min - 6
Assemble the tacos: To assemble each taco, spread a layer of sliced or mashed avocado on a warm corn tortilla. Add 1-2 pieces of crispy fried fish. Top with a generous spoonful of the lime slaw. Drizzle with the chipotle crema and squeeze a little fresh lime juice over the top. Serve immediately with optional Mexican rice and chile toreado on the side.
⏱️ 5 min