Description
A mess-free, crispy oven-baked fish taco recipe featuring a smoky, tangy chipotle lime crema. Perfect for quick weeknight dinners or serving guests with vibrant flavors and easy prep.
Ingredients
- 1 pound white fish fillets (cod or tilapia), fresh or thawed frozen
- ½ cup all-purpose flour (60g) or gluten-free flour
- ¼ cup cornstarch (30g)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 2 large eggs
- Olive oil spray
- 8–10 small corn or flour tortillas
- For the Chipotle Lime Crema:
- ½ cup sour cream or Mexican crema (120ml)
- 1–2 chipotle peppers in adobo sauce, minced
- 2 tablespoons fresh lime juice (30ml)
- 1 small garlic clove, minced
- Salt to taste
- Optional toppings: shredded cabbage, chopped cilantro, sliced avocado, pickled red onions, crumbled queso fresco
Instructions
- Pat fish fillets dry and cut into roughly 3-inch pieces.
- Mix flour, cornstarch, smoked paprika, garlic powder, salt, and pepper in one bowl; beat eggs in another.
- Dip fish pieces into eggs, then dredge in flour mixture, pressing gently to coat.
- Place coated fish on a wire rack over a parchment-lined baking sheet or directly on the baking sheet.
- Spray fish lightly with olive oil spray.
- Bake in a preheated 425°F (220°C) oven for 15-18 minutes, flipping halfway if not using a wire rack, until golden and crispy.
- While fish bakes, mix sour cream, minced chipotle peppers, lime juice, minced garlic, and salt in a bowl; adjust seasoning and consistency as needed.
- Heat skillet or griddle over medium heat; warm tortillas about 30 seconds per side until pliable and slightly toasted.
- Assemble tacos by filling tortillas with crispy fish, drizzling chipotle lime crema, and adding desired toppings.
- Serve immediately while fish is hot and crispy.
Notes
[‘Use cornstarch mixed with flour for extra crunch.’, ‘Olive oil spray is key for crispiness without frying.’, ‘Baking on a wire rack helps air circulate for a crisp crust; flip halfway if not using a rack.’, ‘Warm tortillas properly to prevent tearing.’, ‘Make crema ahead for better flavor melding; stir before serving.’, ‘Leftover fish is best eaten within 1 day; reheat gently to keep crisp.’, ‘Crema keeps well for 3-4 days in the fridge but do not freeze.’, ‘Gluten-free flour or almond flour can replace all-purpose flour.’, ‘Adjust chipotle peppers in crema to control spiciness.’]
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sodium: 450
- Fat: 12
- Saturated Fat: 3.5
- Carbohydrates: 25
- Fiber: 3
- Protein: 30
Keywords: fish tacos, oven-baked fish, crispy fish tacos, chipotle lime crema, easy fish tacos, weeknight dinner, healthy fish tacos