Spicy Chipotle Fish Tacos

My husband has introduced me to many new flavors of Mexican cuisine and for that I am grateful.  I realize now how much I was missing out on--like the super easy, super yummy homemade nachos--another one of my now favorites are fish tacos.  We used to eat at Baja Fresh when we were dating and he ordered the fish tacos frequently.  The first time he did so, I thought to myself, "Oh well, that's disgusting."

Now just to clarify--I like fish.  I like tacos.  I just thought the marriage of the two sounded somehow wrong.  Which is so funny because my best friend in high school worked at Chevy's and we would always go there on her days off and eat half price and I always, always, ALWAYS ordered the shrimp fajitas.  Which are pretty much the same thing.  Well, sort of.  But you get what I am saying, right?  

Anyhow, back to Hubs and Baja Fresh.  As we were sitting there eating, he found out that I had never had fish tacos before and offered me a bite like any good, self-sacrificing, [then] boyfriend would.  I begrudgingly tried them....and I haven't looked back since. 

Fast forward many moons later and we don't ever rarely eat out any longer.  That and I don't buy fish all too often either (love it, just can't afford it!).  I saw some snapper on sale a few weeks ago and decided to get some and make fish tacos.  I will defintely be making these again!

I realize you can hardly see the fish, as it is slathered in guac and sour cream, but that's how we roll around here. 


Spicy Chipotle Fish Tacos

~1 pound of fish fillets   (I used snapper.  You could use cod, halibut, salmon...nearly any variety would do.)
2/3 cup flour   (I used half all purpose, half white whole wheat.)
1 egg, beaten with a splash of water
Salt & pepper
Cayenne pepper
Coconut oil     (You could use vegetable oil too.)

Heat skillet on medium to medium high heat with enough oil to generously coat the bottom of the skillet.  Slice fish against grain into 1/2 inch strips.  Season with salt and pepper and set aside.  In a flat dish, mix together flour with a little more salt and pepper and several pinches of cayenne (depending on how you like it).  Dip fish in egg and then dredge each slice in flour mixture.  Brown fish on both sides, until fish is cooked through.  Mine took about 4-5 minutes per side.  When turning, the fish (with breading) should pull away from the pan easily, if it doesn't, it's not cooked enough on that side or you may not have enough oil in the pan. 

Chipotle Sauce

2/3 cup mayonaise
1 tsp. minced, canned chipotle chilies  (see my tip about these here, at the bottom of the recipe)
lime juice ~1 Tbsp.

In a small bowl, whisk together to a spreadable consistency.  Slather on corn tortillas and top with fish, or drizzle on top of fish. 

For serving/garnishes

Corn tortillas
Avocados/guacamole   (Which Peanut has discovered she loves and calls Mawky-mole-eh.)
Sour cream
Shredded cabbage   (I didn't have on hand, but is often served on fish tacos.)
Fresh cilantro, minced   (I didn't have on hand either (I plan real well, I know), but would be excellent.)


This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap  
Miz Helen's Country Cottage Full Plate Thursday 
Paisley Passions Fun With Food Friday