Crispy Fish Tacos Recipe
with pico de gallo, shredded lettuce & chipotle aioli
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Ingredients
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Crispy Fish Tacos Ingredients
Method
Directions for Crispy Fish Tacos
Prepare the Chipotle Aioli
In a bowl, combine the mayonnaise, chipotle peppers (finely chopped), and lime juice. Mix until smooth and set aside.
Make the Batter
In a mixing bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper. Gradually add the cold sparkling water and mix until just combined. The batter should be slightly lumpy.
Heat the Oil
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the Fish
Dip each fish fillet into the batter, allowing excess to drip off. Carefully place the battered fish into the hot oil. Fry in batches for about 4-5 minutes or until golden brown and crispy. Remove and drain on paper towels.
Warm the Tortillas
In a separate skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until pliable.
Assemble the Tacos
On each warm tortilla, place a portion of crispy fish, followed by shredded lettuce and a generous spoonful of pico de gallo. Drizzle with the chipotle aioli.
Serve
Serve the tacos immediately with lime wedges on the side.