Crispy Fish Tacos with Chili Crema
Golden-fried fish in soft tortillas with a spicy crema, crunchy slaw, and bright lime. Built for speed—crispy, tangy, and totally addictive.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
- 10 oz cod or mahi-mahi fillets
- ⅓ cup all-purpose flour
- ⅓ cup sour cream
- 3 tbsp sweet chili sauce
- 1.5 cups cabbage (shredded)
- 4 count flour tortillas (6-inch)
- 1 count lime (halved)
Instructions
- 1
Pat fish dry. Season with salt and pepper, then dredge in flour, shaking off excess.
- 2
Heat oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 3
Fry fish 3–4 minutes per side until golden brown and flakes easily at the thickest point.
- 4
Whisk sour cream with sweet chili sauce and a squeeze of lime juice until smooth.
- 5
Warm tortillas in a dry skillet or over a flame for 20 seconds per side until pliable.
- 6
Build tacos: chili crema, cabbage slaw, fried fish. Serve with lime wedges.
Tools you’ll need
- 12-inch skillet
- small bowl
- whisk
- paper towels
- tongs
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
