Crispy Baja-Style Fish Tacos with Chipotle Crema

Serves 4 · 20 min prep · 15 min cook

Ingredients

• 1 1/4 lb firm white fish fillets (cod or mahi-mahi)
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 cup all-purpose flour
• 1 large egg
• 1 cup panko breadcrumbs
• 1/3 cup neutral oil for pan-frying
• 12 small corn tortillas
• 1/2 cup sour cream
• 2 tbsp mayonnaise
• 1 tbsp chipotle in adobo, minced
• 2 tbsp plus wedges lime juice
• 3 cups green cabbage, finely shredded
• 1/2 cup fresh cilantro leaves
• 1 avocado, sliced

Instructions

1. 1Pat fish completely dry and cut into 1-inch-wide strips about 3 inches long. Season all over with salt, pepper, chili powder, cumin, and garlic powder.
2. 2Set up a breading station: flour in one shallow dish, beaten egg in a second, and panko mixed with remaining salt in a third. Dredge each fish strip in flour, dip in egg, then press firmly into panko so crumbs adhere. Place breaded pieces on a plate.
3. 3In a small bowl whisk sour cream, mayonnaise, minced chipotle, lime juice, and salt into a smooth crema. Taste and add more chipotle for heat if desired. Refrigerate until serving.
4. 4Toss shredded cabbage with the remaining lime juice and salt; set aside so it softens slightly.
5. 5Heat oil in a large nonstick or cast-iron skillet over medium-high heat until it shimmers (about 350°F). Working in two batches to avoid crowding, fry fish 2–3 minutes per side until deep golden and crisp and the interior flakes easily. Transfer to a wire rack or paper-towel-lined plate.
6. 6Warm the corn tortillas in a dry skillet 20–30 seconds per side or wrap in a damp towel and microwave 30 seconds until pliable. Keep wrapped so they stay soft.
7. 7Build tacos: place a piece or two of crispy fish in each tortilla, top with lime cabbage, a drizzle of chipotle crema, cilantro leaves, and avocado slices.
8. 8Serve immediately with extra lime wedges and remaining crema on the side so everyone can customize heat and creaminess.