Crispy fish tacos with creamy chipotle sauce
These crispy fish tacos will be on repeat on the menu at my house this summer! They're so delicious and because you bake the fish in the oven instead of frying it, they're also so healthy!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at delizabeth.com.
Cooking tools:
- Mixing bowl
- Flat plate
- Oven
- Baking sheet
- Parchment paper
- Skillet
- Paper towel
- Stove
- Kitchen towel
- Whisk
- Chef's knife
- Cutting board
- Fork
- Spoon
- Measuring spoon
- Measuring cup
- Plate
- Serving platter
- Spatula
Ingredients
- 12-16 small corn tacos
- 500 gr. cod (or other firm white fish)
- 75 gr. panko
- 2 tsp. sweet smoked paprika
- 1 tsp. cumin powder
- 1 tsp. garlic powder
- 2 eggs
- 1/4 red cabbage
- 2 limes
- Bunch of coriander
- 400 gr. cherry tomatoes
- 3 spring onions
- Pickled jalapeños
- 2 avocados
- 2 tbsp. chipotle sauce
- 4 large tbsp. Greek yoghurt
- 4 large tbsp. mayonnaise
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