Crispy Tilapia Fish Tacos with Chipotle Crema
The creamy, crispy nature of every bite may create an addiction to these tacos!
Ingredients
- 2 pounds tilapia (or another white fish of your choice)
- 8 tortillas Corn tortillas, flour tortillas, or taco shells
- 1 cup cornstarch divided
- 1 tsp baking powder divided
- 1/4 cup all-purpose flour
- Salt to taste
- 2/3 cup fresh crema or sour cream
- 1/4 cup mayonnaise
- 3 tsp chipotle sauce
- 2 tbsp squeezed lime juice
- 1 cup beer I prefer a good lager
- Canola oil one-third of the thickness of the fish in the pan
- 1 cup red cabbage
- 1 cup green cabbage
- 1 tbsp cilantro chopped
- Lime wedges for serving and spritzing
Instructions
- Cut each tilapia filet in half
- Set the filets in the refrigerator on a clean tray which is covered with plastic wrap or aluminum foil
- In a medium-sized bowl, take half of the corn starch and half of the baking powder flour, and whisk to blend
- Remove the fish from the refrigerator and dip each filet in the flour mixture
- Return the coated tilapia to the refrigerator for 30 minutes
- Prepare the Chipotle crema by mixing the mayonnaise with the cream, blend in the Chipotle sauce, and add a pinch of salt and a squeeze of lime juice. Blend together well
- Heat the canola or neutral oil in a deep skillet
- Combine the other half of the cornstarch, flour, and baking powder mixing well
- Add in the lager and stir until smooth
- Carefully place each filet in the hot oil. Do not crowd the skillet
- Fry the fish until they are golden brown, this should be about 5 minutes. Continue until all of the fish are fried
- Drain excess fat off by placing it on paper towels to drain
- In a medium bowl, combine the green and red cabbage, along with the cilantro
- Use a small amount of the Chipotle crema that you made to stir the cabbage together
- In a warm tortilla, place one or two of the filets in the center, and top the filets with some of the cabbage slaws
- Add dollops of the Chipotle crema on top of the slaw
- Enjoy!