Crispy Fish Tacos With Chipotle Crema

Ingredients

• ¾ lb white fish fillets (cod, mahi-mahi, or halibut)
• ½ cup all-purpose flour
• 2 tbsp cornstarch
• 1 tsp paprika
• ½ tsp ground cumin
• ½ tsp salt
• ¼ tsp black pepper
• 2 cups vegetable oil for frying
• ½ cup sour cream
• 2 tbsp mayonnaise
• 1 tbsp chipotle peppers in adobo sauce
• ½ tbsp lime juice
• 1 clove garlic, minced
• 4 count warm flour or corn tortillas
• 1 cup shredded cabbage
• ¼ cup fresh cilantro, chopped
• 2 count lime wedges
• ¼ cup diced red onion

Instructions

1. 1

   Pat fish fillets dry with paper towels and cut into bite-sized pieces or keep whole if small.

2. 2

   Combine flour, cornstarch, paprika, cumin, salt, and pepper in a shallow bowl.

3. 3

   Blend sour cream, mayo, chipotle peppers, lime juice, and minced garlic until smooth. Set crema aside.

4. 4

   Heat oil to 350°F in a deep heavy-bottomed pot or deep fryer.

5. 5

   Dredge fish pieces in flour mixture, coating all sides. Shake off excess.

6. 6

   Fry fish in batches for 3-4 minutes until golden and crispy. Transfer to paper towels.

7. 7

   Warm tortillas in a dry skillet or over a gas flame for 30 seconds per side.

8. 8

   Spread chipotle crema on each warm tortilla.

9. 9

   Layer fried fish, shredded cabbage, red onion, and cilantro on each tortilla.

10. 10

    Serve immediately with lime wedges on the side.

Tools you’ll need

• 12-inch skillet or comal (for warming tortillas)
• deep heavy-bottomed pot or deep fryer
• candy/deep-fry thermometer
• shallow bowl (for dredging)
• slotted spoon or spider strainer
• paper towels
• cutting board
• chef's knife
• blender or food processor (for crema)
• measuring cups and spoons

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