Fried Fish Tacos With Chipotle Lime Salsa

Fresh catches meet bold flavors in these crispy fried fish tacos, packed with a zesty kick from the chipotle lime salsa.

A perfect harmony of crunchy, spicy, and tangy, each bite is a flavorful fiesta in your mouth.

Ingredients

• For the fish:
• 1 1/2 pounds firm white fish (such as mahi-mahi, tilapia, or cod), cut into small pieces
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/2 cup buttermilk
• 1 cup panko breadcrumbs
• Vegetable oil for frying
• For the chipotle lime salsa:
• 1 cup diced fresh tomatoes
• 1/2 cup diced red onion
• 1/2 cup diced fresh cilantro
• 1 jalapeño pepper, seeded and finely chopped
• 1 lime, juiced
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 2 chipotle peppers in adobo sauce, minced
• 2 tablespoons lime juice
• For assembly and serving:
• 5 corn tortillas
• Shredded lettuce
• Diced avocado
• Crumbly queso fresco or feta cheese (optional)
• Sliced radishes (optional)

Instructions

Prepare the fish by placing the flour, cornstarch, paprika, cumin, salt, black pepper, and cayenne pepper in a shallow dish, whisking to combine.

Pour the buttermilk into a separate shallow dish.

Dip each piece of fish into the buttermilk, coating completely, then roll in the flour mixture to coat.

Dip the flour-coated fish into the panko breadcrumbs, pressing gently to adhere.

Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.

Carefully place 2-3 pieces of the breaded fish into the hot oil.

Fry for 3-4 minutes on each side, or until golden brown and cooked through.

Transfer the fried fish to a paper towel-lined plate to drain excess oil.

Repeat the frying process with the remaining fish pieces.

Meanwhile, prepare the chipotle lime salsa.

In a medium bowl, combine the diced tomatoes, red onion, cilantro, chopped jalapeño, lime juice, cumin, salt, and pepper.

Stir to combine.

Add the minced chipotle peppers and stir to combine.

Taste and adjust the seasoning as needed.

Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Assemble the tacos by placing a piece of fried fish onto a tortilla, topping with a spoonful of the chipotle lime salsa, shredded lettuce, diced avocado, and crumbled queso fresco or feta cheese if using.

Serve immediately, garnished with sliced radishes if desired.

Notes

For the fish, make sure to pat dry the pieces with paper towels before dredging them in flour to remove excess moisture, helping the coating adhere better.

If using cod, you might need to adjust the cooking time in the oil as it can be a denser fish.

When preparing the chipotle lime salsa, be careful when handling the jalapeño pepper as the oils in it can cause skin irritation.

Wash your hands thoroughly after chopping.

Don’t overcrowd the skillet when frying the fish, cook in batches if necessary, to ensure even cooking and prevent the fish from sticking together.

When warming the tortillas, keep an eye on the time as you can easily overheat them in the microwave, making them brittle and prone to cracking.

You can customize your tacos with your favorite toppings, feel free to get creative!

Nutrional Value

• Calories: 540
• Protein: 34g
• Fat: 24g
• Saturated fat: 4g
• Cholesterol: 60mg
• Carbohydrates: 44g
• Fiber: 5g
• Sugar: 6g
• Sodium: 450mg
• Potassium: 620mg
• Vitamin A: 20% of the Daily Value (DV)
• Vitamin C: 40% of the DV
• Calcium: 20% of the DV
• Iron: 15% of the DV