Tex-Mex · main

Crispy Fish Tacos with Chipotle Crema

Crispy Fish Tacos with Chipotle Crema reads citrus 6.5, sourness 6.3 and smoke 4.1 on Palate's 0–10 flavor X-ray — a Tex-Mex main, about 12 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.7 / 10
• Sweet & Fruity — 1.5 / 10
• Sour & Bright — 8.4 / 10
• Bitter & Earthy — 4.7 / 10
• Rich & Fat — 4.1 / 10
• Aromatic & Spice — 4.4 / 10

The measured notes (of 18)

Citrus 6.5 · Sourness 6.3 · Smoke 4.1 · Heat 4.0 · Umami 4.0 · Richness 3.9 · Salinity 3.9 · Marine & Briny 3.3 · Herbaceous 3.1 · Earthy 2.2 · Warm Spice 1.8 · Bitterness 1.4 · Sweetness 1.3 · Floral 0.8 · Nutty 0.5 · Fruity 0.5

What's in it (15)

• cod — 454 g
• salt — 5 g
• all-purpose flour — 121 g
• baking powder — 5 g
• cumin — 3 g
• cayenne pepper — 1 g
• light beer — 227 g
• vegetable oil — 653 g
• mayonnaise — 109 g
• chipotle chile — 30 g
• lime juice — 15 g
• green cabbage — 473 g
• cilantro leaves — 15 g
• corn tortillas — 1200 g
• lime — 65 g

Time & effort: about 12 min · effort: involved

Nutrition (per 100 g, engine-estimated): 229.7 kcal, 7.5 g protein, 6 g fat, 38 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Pat the fish strips dry with paper towels and season all over with 1/2 tsp of the salt; set aside on a plate while you make the batter and crema so it stays cold and firm.
2. In a medium bowl, whisk the mayonnaise, minced chipotle peppers, and 2 tsp of the lime juice until smooth and streaked orange-red; cover and refrigerate until serving.
3. In another medium bowl, toss the shredded cabbage with the cilantro and the remaining 1 tsp lime juice; season with a pinch of salt and set aside to soften slightly.
4. In a large bowl, whisk 3/4 cup of the flour with the baking powder, cumin, cayenne, and the remaining 1/2 tsp salt. Pour in the cold beer and whisk just until combined into a smooth, slightly bubbly batter the consistency of thin pancake batter; do not overmix or the coating will turn tough.
5. Pour the vegetable oil into a large heavy pot or Dutch oven to a depth of about 2 inches and heat over medium-high heat until a deep-fry thermometer reads 375 F.
6. Spread the remaining 1/4 cup flour on a plate. Dredge each fish strip lightly in the flour, shaking off the excess, then dip into the beer batter, letting the excess drip back into the bowl.
7. Working in batches of 4-5 strips so the oil temperature doesn't drop, lower the battered fish into the hot oil. Fry, turning once, until deep golden brown and crisp and the fish flakes easily, 3-4 minutes total; the internal temperature should reach 145 F.
8. Lift the fried fish to a wire rack set over a paper-towel-lined baking sheet to drain; season lightly with salt while hot. Let the oil return to 375 F between batches before frying the next.
9. Build each taco: spread a spoonful of chipotle crema across a warmed tortilla, add a piece of crispy fish, and top with the cabbage-cilantro slaw.
10. Serve immediately with the remaining chipotle crema, extra cilantro, and lime wedges alongside.

Dishes with a similar flavor shape

• Beer-Battered Baja Fish Tacos — Mexican
• Ceviche Clasico — Peruvian
• Sheet-Pan Fish Tacos with Crunchy Slaw — Mexican · Baja
• Fish Tacos with Baja Crema and Cabbage Slaw — Mexican
• Tiradito — Peruvian

Keep reading: what citrus, sourness, smoke mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.