Fish Tacos with Chipotle Crema and Mango Salsa

Fish Tacos with Chipotle Crema and Mango Salsa

I love a good taco, who doesn't! We do taco night at least once a week, and recently we have been experimenting with this quick and easy fried fish taco recipe served alongside fresh and fruity mango salsa. 

This one, was a crowd favorite and will be on constant rotation. I'm also a huge fan of this chipotle crema that goes with everything. Roasted veggies, pork, chicken, and my favorite Yukon gold potatoes that have been boiled and then smashed and crisped up. Enjoy! 

Fish Tacos with Chipotle Crema and Mango Salsa

Fish Tacos with Mango Salsa 
Serves 6 (2 tacos per/person)

Mango Salsa
1 mango, peeled and diced
1/2 English cucumber, diced
1 tablespoon jalapeño, diced (optional)
1/2 cup red onion, diced
1 lime, juiced
1/2 cup cilantro, chopped
Salt and pepper to taste

Combine all ingredients in a medium bowl and let sit while you prep the rest of the recipe. 

Chipotle Crema
1/4 cup mayonnaise
1/2 cup sour cream
1/2 lime, juiced
1 chipotle pepper (from a can), chopped
Kosher salt and black pepper

Whisk together mayonnaise, sour cream, lime juice, chipotle, salt and pepper, to taste. Set aside. 

Fish Tacos 
1/2 cup all-purpose flour
1 teaspoon chili powder (optional)
1 1/2 teaspoons kosher salt
1 1/2 teaspoons Black Pepper
1/2 cup milk
1/4 cup vegetable oil (or peanut oil)
1 tablespoon unsalted butter
1 pound halibut (or any firm white fish),  cut into strips about 1/2” wide and 2” long
12 tortillas
Olive oil for warming

In a wide shallow bowl mix together the flour, chili powder (if using), salt and pepper. In another wide shallow bowl add the milk.

Using a frying pan with high sides (I love a wok for this), heat up the oil over medium-high. Add the strips of fish to the milk. Then dip them into the flour mixture, coating all sides, but shaking off the excess. Add the butter to the oil and then working in batches, fry the fish for 3 minutes until deep golden brown. Turn over and cook for another 1-2 minutes. Remove and set aside on a paper towel lined plate. Continue with the fish until all pieces are golden brown and crisp. 

In a medium skillet, add a teaspoon of olive oil over medium heat, and begin warming tortillas, about 1-2 minutes on the first side, and 1 minute on the other. 

To serve, add a strip of fish to the warmed tortilla, top with chipotle cream and mango salsa. 

Additional toppings could include:
Shaved cabbage
Hot Sauce
Queso Fresco