Crispy Fish Tacos with Chipotle Cream

Crispy Fish Tacos with Chipotle Cream


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Cod coated in polenta and fried has been rolled up with coleslaw in a flour tortilla in this fishy variation on the classic taco dish. Tie your taco's filling together with a creamy homemade chipotle sauce.

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Time needed

15-20 min preparation + 5 min cooking

Serving Size / Yield

4 servings


  • Fish Tacos
  • 1 C. All-Purpose Flour
  • 1 C. Polenta
  • 1 Tbs. Chili Powder
  • 1 Tbs. Ground Coriander
  • 1 tsp. Crushed Oregano
  • 2 lb. Cod Filets, sliced lengthwise into strips
  • Canola Oil, for frying
  • 4 Flour Tortillas, warmed
  • 2 C. Coleslaw
  • 1 C. Shredded Cheddar Cheese
  • Chipotle Cream Sauce
  • 2 C. Nonfat Plain Yogurt
  • 2 Tbs. Lime Juice
  • 1/4 C. Granulated Sugar
  • 5 Chipotle Peppers In Adobo Sauce, seeds removed
  • Salt, to taste

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In a large bowl, combine the flour, polenta, chili powder, coriander, and oregano. Dredge the fish through the flour mixture. Fry fish in canola oil for about 5 minutes until cooked through. In a food processor, combine the yogurt, lime juice, sugar, and chipotle peppers, and puree until smooth. To assemble the tacos, layer atop the flour tortillas evenly divided amounts of the fish, coleslaw, and cheese, and drizzle with Chipotle sauce.

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