You are here

Crispy Fish Tacos with Chipotle Aioli (Cooking With Carolyn)

Here is my little twist on Crispy Fish Tacos, and here is a secret... they're not fried.
  Chipotle peppers in adobo 2 Tablespoon, chop
For the chipotle aioli sauce
  Mayonnaise 1⁄4 Cup (4 tbs)
  Sour cream/Plain greek yogurt 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), mince
  Kosher salt To Taste
  Pepper To Taste
  White tequila/Lime juice 1 Tablespoon
  Tilapia filets 4 , slice (lengthwise ½ inch pieces)
  All purpose flour 1 Cup (16 tbs)
  Eggs 2 , beaten
  Water 1 Tablespoon
  Panko bread crumbs 2 Cup (32 tbs)
  All purpose seasoning 3 1⁄2 Tablespoon
  Extra virgin olive oil 1 Cup (16 tbs), divided
  Corn tortillas 8
For the garnish
  Savoy cabbage 2 Cup (32 tbs), shredded
  Tomatoes 1 Cup (16 tbs), dice
  Fresh cilantro 1⁄2 Cup (8 tbs), chop
  Red onion 1⁄2 Cup (8 tbs), chop
  Limes 2 Small, wedged
  Pico de gallo 1 Cup (16 tbs)

1. Preheat oven 425 degrees.
2. Chop the chipotle peppers, fresh cilantro, red onion and mince the garlic, dice the tomatoes and shred the cabbage, keep everything aside in separate bowl.
3. Cut the lemons into wedges, set aside.
4. Slice the tilapia fish into lengthwise about ½ inch pieces.

5. In a bowl combine chipotle peppers, mayonnaise, sour cream, garlic, salt, pepper and tequila, mix well and refrigerate.
6. In one bowl combine the flour and 1 tablespoon of Grand Diamond All Purpose Seasoning.
7. And in the second bowl combine the eggs, water and ½ teaspoon of Grand Diamond All Purpose Seasoning.
8. In the third bowl, combine the panko bread crumbs and 2 tablespoons of Grand Diamond All Purpose Seasoning.
9. Coat the sliced pieces of the fish in the flour, shake off the excess flour, and coat the fish with the egg mixture.
10. Finally coat it with the panko breadcrumbs and shake off the excess crumbs.
11. Place the fish pieces on a plate and let it rest for 5 minutes.
12. In a baking sheet pour 3-4 tablespoon of olive oil, arrange the fish pieces on the baking sheet and brush it with olive oil.
13. Bake in preheated oven for 10 minutes on one side and then flip it over and continue baking for another 10-15 minutes or until golden brown.
14. While the fish is getting baked, preheat a large skillet over medium high heat, drizzle 2-3 tablespoon of olive oil and warm up the tortillas on each side until they become flexible.
15. Once the fish is cooked, place the fish on each tortilla and top with all the garnishes along with Pico di Gallo and chipotle aioli sauce.

16. Serve the fish tacos along with some extra chipotle aioli sauce and Enjoy!

Things You Will Need
baking sheet

Recipe Summary

Difficulty Level: 
Main Dish
High Fiber, High Protein
Preparation Time: 
90 Minutes
Cook Time: 
30 Minutes
Ready In: 
120 Minutes

Rate It

Your rating: None
Average: 5 (5 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 655 Calories from Fat 367

% Daily Value*

Total Fat 40 g61.1%

Saturated Fat 6 g30.2%

Trans Fat 0 g

Cholesterol 85.3 mg28.4%

Sodium 299.3 mg12.5%

Total Carbohydrates 55 g18.5%

Dietary Fiber 5.2 g21%

Sugars 5.7 g

Protein 20 g39.5%

Vitamin A 28.6% Vitamin C 50.8%

Calcium 15.7% Iron 25.1%

*Based on a 2000 Calorie diet

Crispy Fish Tacos With Chipotle Aioli (Cooking With Carolyn) Recipe Video