Fish Tacos with Chipotle Crema
Crisp-edged, spiced white fish tucked into warm tortillas with bright cabbage slaw and a smoky, tangy chipotle crema. Simple pan-frying and a quick slaw make this a weeknight showstopper with bold Mexican flavors.
1 lb cod, cut into 1-inch strips
8 tortilla, corn
½ cup mayonnaise
½ cup sour cream
1 tbsp chipotle in adobo, minced
2 lime, juiced, divided
2 cup cabbage, thinly shredded
¼ bunch cilantro, chopped
1 avocado, sliced
2 tbsp vegetable oil
½ cup all-purpose flour
1 tsp paprika
½ tsp ground cumin
½ tsp garlic powder
1 tsp salt
½ tsp black pepper
¼ cup red onion, thinly sliced
1 tbsp olive oil
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
You Might Also Like
Molletes
Toasty split rolls piled with creamy refried beans and melted cheese, finished with bright pico and jalapeño for contrast. Simple, satisfying, and perfect for breakfast or a relaxed snack.
Pork Pibil Tacos
Aromatic, slow-roasted pork marinated in achiote and citrus, shredded and brightened with pickled onions for tacos that balance deep, earthy spice with zingy freshness. Ideal for a weekend cook—long braise, simple assembly, and utterly craveable results.
Queso Fundido
A bubbling skillet of molten cheese studded with spicy chorizo and roasted peppers, perfect for scooping with warm tortillas. Rustic, shareable, and built on simple steps that yield a dramatic, crowd-pleasing finish.