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Crispy Fish Tacos Recipe with Easy Smoky Chipotle Crema Perfect for Summer

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A quick and easy recipe for crispy fish tacos paired with a smoky chipotle crema, perfect for a fresh and flavorful summer meal.

Ingredients

Scale
  • 1 pound (450g) white fish fillets (such as cod, tilapia, or haddock), cut into strips
  • ¾ cup (90g) all-purpose flour
  • ¼ cup (30g) cornstarch
  • 1 teaspoon baking powder
  • ¾ cup (180ml) cold sparkling water
  • Salt and pepper, to taste
  • Vegetable oil (such as avocado oil) for frying
  • ½ cup (120ml) sour cream or Mexican crema
  • 1–2 chipotle peppers in adobo sauce, minced (adjust for heat)
  • 1 tablespoon fresh lime juice
  • ½ teaspoon garlic powder
  • Salt, to taste
  • 8–10 small corn or flour tortillas
  • 2 cups (50g) shredded green cabbage or lettuce
  • Fresh cilantro leaves, a handful
  • Lime wedges, for serving
  • Optional: sliced avocado, diced tomatoes, or pickled onions

Instructions

  1. Rinse and pat dry the fish strips with paper towels. Season lightly with salt and pepper. (5 minutes)
  2. In a large bowl, whisk together the flour, cornstarch, baking powder, and a pinch of salt. Slowly add the cold sparkling water, stirring gently until just combined—the batter should be slightly lumpy, not smooth. (5 minutes)
  3. Pour about 2 inches of oil into a skillet and heat over medium-high until it reaches around 350°F (175°C). Test by dropping a small bit of batter in—if it sizzles and rises quickly, it’s ready. (10 minutes)
  4. Working in batches, dip each fish strip into the batter, letting excess drip off, then carefully lower into the hot oil. Fry until golden brown and crisp, about 3-4 minutes per batch, flipping halfway through. Remove with a slotted spoon and drain on paper towels or wire rack. (15-20 minutes)
  5. While the fish fries, combine sour cream, minced chipotle peppers, lime juice, garlic powder, and salt in a small bowl. Stir well and chill until ready to serve. (5 minutes)
  6. Warm tortillas in a dry skillet or wrapped in foil in a warm oven just before serving. (5 minutes)
  7. Assemble the tacos by layering shredded cabbage, a couple of crispy fish strips, a drizzle of chipotle crema, and fresh cilantro on each tortilla. Serve with lime wedges. (5 minutes)

Notes

Use firm white fish like cod for best texture. For gluten-free, swap all-purpose flour with a gluten-free blend but keep cornstarch. Keep oil temperature steady between 350-375°F to ensure crispiness. If batter thickens, whisk in cold sparkling water to loosen. Drain fried fish on wire rack to avoid sogginess. Chipotle crema can be made ahead and tastes better after resting.

Nutrition

Keywords: crispy fish tacos, chipotle crema, summer recipe, quick dinner, easy fish tacos, smoky sauce, fried fish, street food

Find it online: https://leilameals.com/crispy-fish-tacos-recipe-with-easy-smoky-chipotle-crema-perfect-for-summer/