Crispy Fish Tacos w/ Chipotle Aioli (Cooking With Carolyn)

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

white fish

🥗Healthier: tofu

💰Cheaper: pollock

Tofu is a plant-based alternative, while pollock is a more affordable fish option.

Start by making the aioli sauce with 2 tablespoons of chopped chipotle peppers and 1/4 cup of mayonnaise.

Add 1/2 cup of sour cream to the aioli mixture and stir.

Season the aioli with salt and pepper, then add 1 tablespoon of tequila (or lemon/lime juice if preferred). Stir and set aside.

Cut the tilapia fillet lengthwise into strips, yielding about four strips.

Prepare a breading station with seasoned flour (1 tablespoon Grand Diamond seasoning per cup), an egg wash made from 2 eggs and 1 tablespoon of water, and panko breadcrumbs.

Bread the fish by coating it in flour, then dipping it in the egg wash, and finally covering it with panko breadcrumbs. Press the breadcrumbs onto the fish to ensure they stick.

Let the breaded fish rest for 5-6 minutes to allow the breading to adhere.

Preheat the oven to 425°F.

Brush a baking sheet with olive oil to prevent sticking and aid in browning.

Place the breaded fish on the baking sheet, ensuring they are spaced apart for crisping.

Drizzle a little extra virgin olive oil on top of the fish.

Bake the fish in the oven for 20 minutes, flipping them halfway through after 10 minutes for even cooking.

Prepare toppings by shredding cabbage, chopping cilantro, dicing tomatoes, and finely chopping red onion.

For a pico de gallo, combine diced tomatoes, red onion, garlic, and habanero chilies with lime juice.

Warm the tortillas on a grill or griddle until heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens