Tortilla Crusted Baked Fish Tacos With Chipotle Crema

I love fish tacos! They’re healthy and super filling. These tortilla crusted baked fish tacos with chipotle crema are a little spicy with a bright lime flavor running through them.

Taco Tuesday!

Do you guys follow theme nights for dinner? I don’t typically but we eat enough mexican faire, I usually try and participate in Taco Tuesday. This week it was baked fish tacos.

My husband Sean is not a huge fan of fish but even he loves these guys. They are a little spicy, which you can control by adding more or less chipotle crema, but they are also super filling.

These fish tacos not only have a lot of protein, they have plenty of fiber too. Meaning they will keep you full all night long! While also tasting great.

You could also add some of my delicious guacamole to them if you have some avocados on hand. Unfortunately, mine was not good when I made these so we were guac-less. The baked fish tacos were still great though.

How to Make Baked Fish Tacos

• + Preheat oven to 400 degrees. Cover a cookie sheet with parchment paper and spray with cooking spray.
• + In a pie plate or wide bowl, beat egg whites, one tbsp chipotle in adobo sauce and 1/2 tsp salt.
• + In another pie plate or wide bowl, combine tortilla chips, 1 tsp lime zest, onion powder, paprika, 1/2 tsp salt and 1/2 tsp pepper.
• + Pat the fish dry with a paper towel. Then dip fillets in the egg mixture and then in tortilla chip mixture. Dip them back in the egg mixture and again in the tortilla chip mixture.
• + Place crusted fish on the prepared cookie sheet. 6. Continue process with remaining fillets.
• + Bake fish for 10-12 minutes, until cooked through (145 degrees in thickest part).
• + While fish bakes, prepare the crema. In a small bowl, mix mayo, sour cream, juice from one lime, 2 tbsp chipotle in adobo sauce, 1/2 tsp salt and 1/2 tsp pepper. Taste and adjust salt & pepper if necessary.
• + Assemble slaw. In a medium bowl, add coleslaw mix, corn, 1/4 cup cilantro and 1/2 cup chipotle crema. Toss and refrigerate until ready to use.
• + Heat corn tortillas over an open flame burner. Keep on a plate wrapped in a clean kitchen towel.
• + Once fish is cooked, allow to cool for 5 minutes. Then chop into 2 inch pieces.
• + To assemble tacos, lay 2 tortillas on to of each other. Add a few chunks of fish, a tbsp chipotle crema, 1/4 cup corn slaw, a few red onion pieces, a sprinkle of cilantro and a squeeze of fresh lime juice.

Tortilla Crusted Baked Fish Tacos with Chipotle Crema Recipe

Recipe Notes

• ✅ You can use any white, firm flesh fish in place of the Alaskan cod.
• ✅ Chipotle in adobo sauce is just the sauce that the chipotles are packed in. They do sell cans of just the sauce but usually that’s harder to find.
• ✅ You can crush the tortillas with your hands or pulse them in a food processor. You want them to be as fine as bread crumbs.
• ✅ Serve these with some crisp and refreshing Beergaritas for the perfect summer dinner!