Crispy Fish Tacos with Chipotle Slaw
Crispy Fish Tacos with Chipotle Slaw
Ingredients
For the Slaw
- 3 cups red cabbage, shredded
- 1/2 cup cilantro, chopped
- 1/4 cup red onion, diced
- 1/2 cup Roma tomatoes, diced
- 2 tablespoons lime juice
- 1/2 teaspoon dry Mexican oregano, crumbled
- 1/4 teaspoon salt, or to taste
For the Chipotle Sauce
- 1/2 cup mayonnaise
- 1/4 cup Mexican crema
- 1 chipotles in adobo, plus 1 teaspoon adobo sauce, or more to taste
- 1/2 teaspoon smoked paprika
- 1 tablespoon lime juice
- 1/4 teaspoon salt, or to taste
For the Fish Batter
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic salt
- 12 fluid ounces beer, cold
- 1 large egg
For the Fish and Assembly
- 1 1/2 pounds tilapia fillets, patted dry, cut into 1-inch wide strips
- 4 cups vegetable oil, for frying, or as needed
- 12 corn tortillas
- 1/2 cup queso fresco, crumbled, for garnish
Instructions
- 1
Prepare the Slaw: In a large bowl, combine the shredded red cabbage, chopped cilantro, diced red onion, and diced Roma tomatoes. Crumble the dry Mexican oregano over the mixture. Squeeze in the lime juice and add salt. Mix all ingredients thoroughly until well combined. Taste and adjust seasoning as needed. Set aside.
⏱️ 10 min
- 2
Prepare the Chipotle Sauce: In a blender, combine the mayonnaise, Mexican crema, chipotle in adobo (with adobo sauce), smoked paprika, lime juice, and salt. Blend until completely smooth. Taste and adjust seasoning; add more chipotle for extra spice if desired. Set aside.
⏱️ 5 min
- 3
Prepare the Fish Batter: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, black pepper, Old Bay seasoning, garlic salt, and salt. Add the cold beer and the large egg to the dry ingredients. Whisk until the batter is smooth and has a consistency similar to thin pancake batter. Be careful not to overmix.
⏱️ 5 min
- 4
Fry the Fish: Heat the vegetable oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C). While the oil heats, pat the tilapia strips very dry with paper towels. Dip each piece of tilapia into the prepared batter, ensuring it's fully coated, allowing any excess to drip off.
⏱️ 5 min•🌡️ 360
- 5
Carefully place the battered fish strips into the hot oil, frying in batches to avoid overcrowding the pan. Fry for 3-5 minutes per side, or until golden brown and cooked through. Using a slotted spoon or tongs, remove the fried fish and place it on a wire rack lined with paper towels to drain excess oil. Skim any loose batter bits from the oil between batches to keep it clean.
⏱️ 15 min•🌡️ 360
- 6
Prepare the Tortillas: Heat a griddle or a dry pan over medium heat. Lightly spray both sides of each corn tortilla with a bit of oil. Heat the tortillas for about 30 seconds to 1 minute per side, until they are warmed through, pliable, and slightly toasted. Stack them in a tortilla warmer or wrap them in a clean kitchen towel to keep them warm.
⏱️ 5 min
- 7
Assemble the Tacos: Place a warm tortilla on a serving plate. Add 1-2 pieces of fried fish to the center. Top with a generous spoonful of the prepared slaw. Drizzle with the chipotle sauce and sprinkle with crumbled queso fresco. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Fish Tacos with Chipotle Slaw
For the Slaw
- 3 cups red cabbage, shredded
- 1/2 cup cilantro, chopped
- 1/4 cup red onion, diced
- 1/2 cup Roma tomatoes, diced
- 2 tablespoons lime juice
- 1/2 teaspoon dry Mexican oregano, crumbled
- 1/4 teaspoon salt, or to taste
For the Chipotle Sauce
- 1/2 cup mayonnaise
- 1/4 cup Mexican crema
- 1 chipotles in adobo, plus 1 teaspoon adobo sauce, or more to taste
- 1/2 teaspoon smoked paprika
- 1 tablespoon lime juice
- 1/4 teaspoon salt, or to taste
For the Fish Batter
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic salt
- 12 fluid ounces beer, cold
- 1 large egg
For the Fish and Assembly
- 1 1/2 pounds tilapia fillets, patted dry, cut into 1-inch wide strips
- 4 cups vegetable oil, for frying, or as needed
- 12 corn tortillas
- 1/2 cup queso fresco, crumbled, for garnish
Instructions
- 1
Prepare the Slaw: In a large bowl, combine the shredded red cabbage, chopped cilantro, diced red onion, and diced Roma tomatoes. Crumble the dry Mexican oregano over the mixture. Squeeze in the lime juice and add salt. Mix all ingredients thoroughly until well combined. Taste and adjust seasoning as needed. Set aside.
⏱️ 10 min - 2
Prepare the Chipotle Sauce: In a blender, combine the mayonnaise, Mexican crema, chipotle in adobo (with adobo sauce), smoked paprika, lime juice, and salt. Blend until completely smooth. Taste and adjust seasoning; add more chipotle for extra spice if desired. Set aside.
⏱️ 5 min - 3
Prepare the Fish Batter: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, black pepper, Old Bay seasoning, garlic salt, and salt. Add the cold beer and the large egg to the dry ingredients. Whisk until the batter is smooth and has a consistency similar to thin pancake batter. Be careful not to overmix.
⏱️ 5 min - 4
Fry the Fish: Heat the vegetable oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C). While the oil heats, pat the tilapia strips very dry with paper towels. Dip each piece of tilapia into the prepared batter, ensuring it's fully coated, allowing any excess to drip off.
⏱️ 5 min•🌡️ 360 - 5
Carefully place the battered fish strips into the hot oil, frying in batches to avoid overcrowding the pan. Fry for 3-5 minutes per side, or until golden brown and cooked through. Using a slotted spoon or tongs, remove the fried fish and place it on a wire rack lined with paper towels to drain excess oil. Skim any loose batter bits from the oil between batches to keep it clean.
⏱️ 15 min•🌡️ 360 - 6
Prepare the Tortillas: Heat a griddle or a dry pan over medium heat. Lightly spray both sides of each corn tortilla with a bit of oil. Heat the tortillas for about 30 seconds to 1 minute per side, until they are warmed through, pliable, and slightly toasted. Stack them in a tortilla warmer or wrap them in a clean kitchen towel to keep them warm.
⏱️ 5 min - 7
Assemble the Tacos: Place a warm tortilla on a serving plate. Add 1-2 pieces of fried fish to the center. Top with a generous spoonful of the prepared slaw. Drizzle with the chipotle sauce and sprinkle with crumbled queso fresco. Serve immediately and enjoy!
⏱️ 5 min