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fried fish taco with chipotle aioli sauce

(1 rating)
Recipe by
Diane Atherton

Not only was this my first attempt at making a fish taco but also my first time eating one. Not sure I will ever want another traditional beef taco ever again. I watched a food show where they were showing some restaurants best dishes. Fish Tacos caught my attention. While they didn't give you the ingredients I got a pretty good idea of what went into the taco. They grilled their fish and I wanted a little crunch in mine. I tried my hand at it and my taco was a big hit! Hope you enjoy!

(1 rating)
yield 2 serving(s)
prep time 20 Min
cook time 5 Min
method Deep Fry

Ingredients For fried fish taco with chipotle aioli sauce

  • 1/2 c
  • 1 o2
    chipotle peppers in adobo sauce
  • pinch
  • FISH
  • 2
    haddock filets
  • 1/2 c
    all purpose flour
  • 1/2 tsp
    chili powder
  • 1/4 tsp
    cayenne pepper
  • salt and pepper
  • buttermilk
  • 1 c
    panko bread crumbs
  • all purpose seasoning
  • salt
  • cooking oil
  • flour tortillas
  • SLAW
  • 1/4 sm
    cabbage, shredded
  • 1/2 lg
    carrot, finely shredded
  • 1
    heaping tablespoon mayonnaise
  • juice of 1/2 of a lime
  • pepper
  • diced tomatoes

How To Make fried fish taco with chipotle aioli sauce

  • 1
    CHIPOTLE AIOLI SAUCE: Combine together in mini blender or use hand blender; set aside.
  • 2
    FISH: Combine flour, chili powder, cayenne pepper, and salt and pepper in a pan. Pour buttermilk in another pan. Combine panko, all-purpose seasoning and salt in another pan. Deep fry at 375 until browned nicely.
  • 3
    SLAW: Combine cabbage, carrots and onion. Mix mayo, lime juice and pepper together. Add mayo mixture to cabbage mixture. Be careful and don’t add too much, you don’t want it runny but just enough to slightly moisten the slaw.
  • 4
    TACO: Spread Aioli sauce on warmed tortillas, top with fried fish (can break into pieces), cover with slaw and top with diced tomatoes; salt and pepper if desired.

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