EspañolThese breaded fish tacos with chipotle salsa are perfect, easy, and fast for days when you need to throw something together in minutes.
Last Tuesday I mentioned how, during Lent, I ask myself each Tuesday, “What are we going to eat on Friday?” So starting this week, I plan to share my ideas with you.
Fish is both versatile and nutritious. In our home, we have it a few times a month, especially during Lent.
We eat it grilled with salsas, or, as in this case, breaded the way my boys like it.
Breaded fish is crispy on the outside and tender on the inside, bakes easily, and can be accompanied with a salad or served on tostadas or in tacos.
To save time I always like to have one or two packages of breaded fish fillets, or breaded fish sticks, in my freezer. That way I can make dinner in minutes.
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Chipotle salsa accompanies these tacos perfectly, with its smoky flavor thanks to both the chipotle and the grilled tomatoes, and gives the dish more depth.
Last Friday I made these Easy Breaded Fish Tacos with Chipotle Salsa and they were yummy! My kids gobbled up everything on their plates.
The salsa was wonderful. We made a lot, so we still had some left over, but not for long. My husband and I finished it last night with tortilla chips, it was a treat!
RELATED POST: Fish Veracruz
If you make these easy breaded fish tacos with chipotle salsa, be sure to snap a photo and share it with us on social media using the #mamalatinatips hashtag. I’d love to see it and have a chance to share it as well.
Easy Breaded Fish Tacos with Chipotle Salsa
12 tacos
Ingredients
For the Tacos
- 1 (17 oz) bag or box of breaded fish filets
- 12 soft corn tortillas
- 1 cup cabbage washed and chopped
- 2-3 limes
For the Chipotle Salsa
- 4 tomatoes
- 2 garlic cloves, peeled
- 1/2 white onion
- 2 pieces canned chipotle peppers in adobo (find these at the Mexican market or in the Hispanic foods aisle at your grocery store)
- 1/2 teaspoon salt
- 2 tablespoons water
Process
Prepare fish according to package directions.
Roast tomatoes, garlic cloves, and onion on a comal (or pan) over medium-high heat. My comal is a flat piece of cast iron with a handle.
In a blender or food processor, mix roasted veggies, chipotle peppers, and salt. The mixture should be slightly chunky. Set aside.
Chop baked fish and warm up tortillas.
To assemble tacos, divide the fish pieces among the tortillas and top with cabbage or lettuce, chipotle salsa, and lime juice.
Enjoy!
Note
- This is a recipe variation of Gorton's authentic fish tacos recipe. Used with permission.
- You can also use fish sticks instead of the breaded Tilapia.
Easy Breaded Fish Tacos with Chipotle Salsa
Ingredients
For the Tacos
- 1 17 oz bag or box of breaded fish filets
- 12 soft corn tortillas
- 1 cup cabbage washed and chopped
- 2-3 limes
For the Chipotle Salsa
- 4 tomatoes
- 2 garlic cloves peeled
- 1/2 white onion
- 2 pieces canned chipotle peppers in adobo find these at the Mexican market or in the Hispanic foods aisle at your grocery store
- 1/2 teaspoon salt
- 2 tablespoons water
Instructions
- Prepare fish according to package directions.
- Roast tomatoes, garlic cloves, and onion on a comal (or pan) over medium-high heat. My comal is a flat piece of cast iron with a handle.
- In a blender or food processor, mix roasted veggies, chipotle peppers, and salt. The mixture should be slightly chunky. Set aside.
- Chop baked fish and warm up tortillas.
- To assemble tacos, divide the fish pieces among the tortillas and top with cabbage or lettuce, chipotle salsa, and lime juice.
Notes
Did you make this recipe?
Tag @mamalatina on Instagram and hashtag it #mamalatinatips
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