Baja Fish Tacos With Chipotle Cream Recipe

Name: Baja Fish Tacos With Chipotle Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lime, juice of; 1 lb fresh red snapper fillet, cut into 3 x 1 inch strips; ¼ cup all-purpose flour; 2 tablespoons yellow cornmeal; 1 tablespoon chili powder; 1 ½ teaspoons crushed dried oregano leaves; 1 teaspoon dried cumin powder; ½ teaspoon salt; canola oil (for frying); eight seven inch corn or flour tortilla, wrapped in foil in 250 degree oven; 2 cups green cabbage, shredded; quartered lime; chipotle salsa; sliced avocado; chipotle cream; ½ cup reduced- fat sour cream; 2 chipotle chiles in adobo, minced; 12 lime, juice of; 1 dash sugar; salt

Servings: persons

1 lime, juice of
1 lb fresh red snapper fillet, cut into 3 x 1 inch strips
¼ cup all-purpose flour
2 tablespoons yellow cornmeal
1 tablespoon chili powder
1 ½ teaspoons crushed dried oregano leaves
1 teaspoon dried cumin powder
½ teaspoon salt
canola oil (for frying)
eight seven inch corn or flour tortilla, wrapped in foil in 250 degree oven
2 cups green cabbage, shredded
quartered lime
chipotle salsa
sliced avocado
chipotle cream
½ cup reduced- fat sour cream
2 chipotle chiles in adobo, minced
12 lime, juice of
1 dash sugar
salt

1
Toss the snapper pieces in the fresh lime juice and marinate for 10 minutes.
2
Meanwhile, combine the flour, cornmeal, chili powder, oregano, cumin and salt in large shallow bowl.
3
Heat the oil to a depth of 1/2-inch in a large heavy skillet over medium-high heat until a small amount of flour sizzles when flicked into the pan.
4
Dredge the fish in flour mixture and fry in batches until golden and cooked through, about 7 to 10 minutes per batch.
5
Drain on paper towels and keep warm in oven until ready to serve.
6
To serve, place two tortillas on each plate and divide the fish evenly down the middle fo each.
7
Top with cabbage and drizzle with Chipotle Cream.
8
Pass limes, salsa and avocado at the table.
9
Chipotle Cream Stir all ingredients together in a bowl and add salt to taste.
10
Let stand at least 10 minutes to let flavors blend.
11
(May be made up to 1 day ahead.
12
Refrigerate until ready to serve.
13
).

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 lime, juice of, 1 lb fresh red snapper fillet, cut into 3 x 1 inch strips, ¼ cup all-purpose flour, 2 tablespoons yellow cornmeal, and more.

Yes, Baja Fish Tacos With Chipotle Cream falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baja Fish Tacos With Chipotle Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions