For extra crispy cod, try using club soda instead of beer in the batter. Adjust the amount of chipotle peppers to your spice preference. Queso fresco can be substituted with Monterey Jack or cotija cheese. Feel free to add other toppings such as avocado, pickled onions, or a mango salsa.
Chipotle Lime Cod Fish Tacos
-
PREP TIME30 mins
-
COOK TIME15 mins
-
TOTAL TIME45 mins
-
SERVING6 People
-
VIEWS0
Crispy cod, vibrant slaw, and a smoky, tangy sauce come together in these unforgettable tacos. Perfect for a quick weeknight dinner or a festive weekend fiesta!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate63 g
-
Cholesterol80 mg
-
Fiber5 g
-
Protein24 g
-
Saturated Fat8 g
-
Sodium848 mg
-
Sugar5 g
-
Fat42 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepIn a bowl, whisk together 1 cup all-purpose flour, cornstarch, baking powder, 0.5 teaspoon salt, garlic powder, and cayenne pepper. Add beer and egg, and stir until just combined. (5 minutes)
02
StepIn a separate bowl, combine mayonnaise, minced chipotle peppers, adobo sauce, and lime juice. Mix well and set aside. (5 minutes)
03
StepHeat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). (10 minutes)
04
StepLightly coat cod pieces in remaining 1/3 cup flour. Shake off excess. Dip into beer batter, ensuring each piece is fully coated. Carefully place battered cod into the hot oil, frying in batches to avoid overcrowding, until golden brown and cooked through, about 4 to 5 minutes per batch. (20 minutes)
05
StepRemove from oil and place on paper towels to drain excess oil. Sprinkle immediately with remaining 0.125 teaspoon salt. (2 minutes)
06
StepWarm tortillas according to package directions. Fill each tortilla with fried cod, shredded lettuce, crumbled queso fresco, diced tomato, red onion, and cilantro. Drizzle generously with chipotle-lime sauce. Serve immediately with lime wedges for squeezing. (10 minutes)
You need to login to claim your token
🔐 Login to get tokenYOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
