Street-Style Fish Tacos with Chipotle Crema

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

Lightly fried white fish in soft corn tortillas topped with crunchy cabbage slaw and a smoky chipotle crema for authentic Mexican street flavors. This Mexican-inspired seafood recipe, ready in about 40 minutes, pairs white fish fillets (cod or tilapia), all-purpose flour, cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 pound, cut into 3-inch pieces white fish fillets (cod or tilapia)
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1/2 tsp baking powder
• 3/4 cup cold sparkling water
• for frying, about 2 cups vegetable oil
• 8 small corn tortillas
• 2 cups, shredded green cabbage
• 1/4 cup, chopped fresh cilantro
• 2 tbsp lime juice
• 1/2 cup sour cream
• 1 tbsp, minced chipotle in adobo sauce
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a bowl, whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch, and 1/2 tsp baking powder. Gradually add 3/4 cup cold sparkling water, whisking until smooth and slightly thickened.
2. Step 2: Heat about 2 cups vegetable oil in a deep skillet or pot to 350°F for frying.
3. Step 3: Pat dry 1 pound white fish fillets cut into 3-inch pieces. Dip each piece into the batter, allowing excess to drip off, then carefully lower into hot oil. Fry 3-4 pieces at a time for 3-4 minutes until golden and crispy. Drain on paper towels.
4. Step 4: Warm 8 small corn tortillas on a dry skillet over medium heat for 30 seconds each side until pliable.
5. Step 5: Toss 2 cups shredded green cabbage with 1/4 cup chopped cilantro, 2 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper.
6. Step 6: Prepare chipotle crema by mixing 1/2 cup sour cream with 1 tbsp minced chipotle in adobo sauce until smooth.
7. Step 7: Assemble tacos by placing fried fish pieces on tortillas, topping with cabbage slaw, and drizzling with chipotle crema. Serve immediately with lime wedges if desired.