Fish Tacos With Chipotle Aioli Recipe

Name: Fish Tacos With Chipotle Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups panko breadcrumbs; 4 eggs; 3 lbs halibut (you can use another firm white fish, but I prefer halibut); 2 tablespoons salt; 1 tablespoon pepper (fresh ground); 1 tablespoon dried chipotle powder; 12 white corn tortillas; 4 cups napa cabbage, shredded; 1 cup mayonnaise; 1 cup sour cream; 2 chipotle peppers, canned in adobo sauce; 2 tablespoons adobo sauce (from canned chipotle peppers); 2 tablespoons lime juice (fresh squeezed); 12 lime wedges (for garnish); peanut oil, for frying fish

Servings: persons

3 cups panko breadcrumbs
4 eggs
3 lbs halibut (you can use another firm white fish, but I prefer halibut)
2 tablespoons salt
1 tablespoon pepper (fresh ground)
1 tablespoon dried chipotle powder
12 white corn tortillas
4 cups napa cabbage, shredded
1 cup mayonnaise
1 cup sour cream
2 chipotle peppers, canned in adobo sauce
2 tablespoons adobo sauce (from canned chipotle peppers)
2 tablespoons lime juice (fresh squeezed)
12 lime wedges (for garnish)
peanut oil, for frying fish

1
To make the sauce:.
2
Put mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree. Add salt & pepper to taste. Place in a bowl and refrigerate for at least an hour. After chilled test for seasoning. Add salt & pepper if needed.
3
To make the fish:.
4
Heat a heavy pan about 1/4 full of peanut oil to approximately 375 degrees. Place Panko crumbs, salt, pepper, and chipotle powder in a shallow bowl. Wisk eggs into another shallow bowl with some salt & pepper. Slice fish into taco size pieces, about 1 inch wide by 3-4 inches long. Dip fish into the egg wash and coat with panko crumbs. Make sure that the fish is well coated but not over coated (shake well). Let rest for a 2-3 minutes before cooking.
5
Cook the fish in the hot oil in small batches. This will keep the temperature high so you can cook the fish fast. Cook the fish for about 4-5 minutes until golden browned and crispy. Once cooked, place on paper towels and pat dry to drain any residual oil.
6
Steam corn tortillas according to package instructions. You can also heat them on the stove.
7
Serve tacos by placing some sauce in the bottom of a tortilla, add fish, and the cabbage. Garnish with a fresh lime wedge. I also like to add some fresh fruit salsa, like my Pineapple salsa with this recipe.

1300

kcal

Calories

Fat

147

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

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 3 cups panko breadcrumbs, 4 eggs, 3 lbs halibut (you can use another firm white fish, but I prefer halibut), 2 tablespoons salt, and more.

Yes, Fish Tacos With Chipotle Aioli 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!

Fish Tacos With Chipotle Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions