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Crispy Baja Fish Tacos with Zesty Chipotle Lime Crema

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A quick and easy recipe for crispy Baja-style fish tacos served with a smoky, tangy chipotle lime crema. Perfect for casual gatherings or late-night cravings.

Ingredients

Scale
  • 1 lb white fish fillets (cod, tilapia, or haddock), cut into 3-inch strips
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 3/4 cup cold sparkling water
  • Vegetable oil, for frying (enough for 2-inch depth in pan)
  • 1/2 cup sour cream
  • 1–2 chipotle peppers in adobo sauce
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon lime zest
  • Salt, to taste
  • 8 small corn tortillas (warmed)
  • 1 cup shredded green cabbage
  • 1/4 cup fresh cilantro, chopped
  • 1 small red onion, thinly sliced
  • 1 lime, cut into wedges (for serving)

Instructions

  1. In a medium bowl, whisk together flour, cornmeal, baking powder, smoked paprika, garlic powder, and salt.
  2. Slowly stir in cold sparkling water until batter is smooth and thick enough to coat fish. Set aside for 5 minutes.
  3. In a blender or food processor, combine sour cream, chipotle peppers, lime juice, lime zest, and a pinch of salt. Blend until smooth and creamy. Refrigerate until ready to use.
  4. Pat fish strips dry with paper towels. Toss sliced onion with a pinch of salt and set aside.
  5. Warm tortillas in a dry skillet or wrapped in foil in the oven.
  6. Pour vegetable oil into frying pan to about 2 inches deep and heat over medium-high until 350°F (175°C).
  7. Dip each fish strip into batter, letting excess drip off, then carefully lower into hot oil. Fry in batches for 3-4 minutes per side until golden and crispy.
  8. Remove fish with tongs and drain on paper towels. Keep warm in a low oven if needed.
  9. Assemble tacos by placing crispy fish on warmed tortillas, topping with shredded cabbage, chipotle lime crema, pickled onion slices, and fresh cilantro.
  10. Serve immediately with lime wedges on the side.

Notes

Use cold sparkling water to keep batter light and crispy. Do not overcrowd the pan to maintain oil temperature and crispiness. Pat fish dry before battering. Warm tortillas before assembling. For gluten-free, substitute all-purpose flour with gluten-free flour blend. For dairy-free crema, use coconut yogurt or cashew cream instead of sour cream. Keep cooked fish warm in a low oven while frying remaining batches.

Nutrition

Keywords: Baja fish tacos, crispy fish tacos, chipotle lime crema, easy fish tacos, Mexican tacos, fried fish, seafood tacos

Find it online: https://bitematrix.com/crispy-baja-fish-tacos-recipe-easy-zesty-chipotle-lime-crema-guide/