Best Chipotle Cod Tacos Recipes

CHIPOTLE LIME COD FISH TACOS

Chipotle Lime Cod Fish Tacos image

These cod fish tacos are perfect for warm evenings or sunny afternoon family gatherings. If age appropriate, serve with the same cerveza you used in your batter and both the tacos and beer will go down easily.

Provided by richlids

Categories Main Dish Recipes Taco Recipes

Time 45m

Yield 6

Number Of Ingredients 23

Ingredients

1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
½ teaspoon kosher salt
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper
8 ounces Mexican beer
1 egg
½ cup mayonnaise
2 canned chipotle peppers in adobo sauce, seeded and minced
1 tablespoon adobo sauce from chipotle peppers
½ lime, juiced
oil for frying
1 pound cod fillets, cut into 2-inch chunks
⅓ cup all-purpose flour
⅛ teaspoon kosher salt
1 (10 ounce) package 6-inch flour tortillas
1 head lettuce, shredded
1 (8 ounce) package crumbled queso fresco
1 tomato, diced
½ red onion, diced
¼ cup chopped fresh cilantro
1 fresh lime, cut into wedges

Steps:

Combine flour, cornstarch, baking powder, salt, garlic powder, and cayenne pepper in a bowl. Stir in beer and egg.
Mix mayonnaise, chipotle peppers, adobo sauce, and lime juice together in a bowl.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Coat cod pieces in 1/3 cup flour until completely covered. Shake off excess flour; dip into beer batter. Cook cod in oil a few pieces at a time until batter turns a golden brown color, 4 to 5 minutes. Remove from oil and place on paper towels to drain oil excess. Sprinkle with salt.
Place fried cod pieces on tortillas. Top with lettuce, queso fresco, tomato, red onion, cilantro, and chipotle-lime sauce. Serve with lime wedges.

Nutrition Facts : Calories 737.3 calories, Carbohydrate 63.2 g, Cholesterol 79.7 mg, Fat 42.2 g, Fiber 4.6 g, Protein 24.4 g, SaturatedFat 8.2 g, Sodium 847.9 mg, Sugar 4.7 g

CHIPOTLE COD TACOS

Chipotle cod tacos image

These tacos are ideal for sharing. Stuff yours with crunchy mustard slaw and chipotle-seasoned cod for a speedy midweek meal for two

Provided by Elena Silcock

Categories Dinner, Supper

Time 22m

Number Of Ingredients 9

Ingredients

2 skinless cod fillets
2 tbsp chipotle paste
½ lime , juiced
½ tbsp olive oil
4 taco shells
1 bag ribboned stir-fry vegetables
2½ tbsp mayonnaise
2 tsp cider vinegar
1 tbsp wholegrain mustard

Steps:

Heat oven to 200C/180C fan/gas 6. Slice the cod into 2cm chunks and toss with the chipotle paste, lime juice and olive oil. Leave to marinate while you make the slaw. Mix all the slaw ingredients together, season and set aside.
Put the cod on a baking tray and roast for 10-12 mins until flaking apart. About 4 mins before the cooking time is up, put the taco shells on a separate tray in the oven to warm through.
Serve the tacos filled with the cod and a spoonful of the slaw. Serve the extra slaw on the side.

Nutrition Facts : Calories 723 calories, Fat 47 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 37 grams protein, Sodium 1.5 milligram of sodium