Go Back
Tacos de pescado empanizados con salsa de chipotle
5 from 5 votes

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.
Course: Fish & Seafood
Cuisine: Mexican
Keyword: easy fish tacos, fish tacos, how to make fish tacos, mexican fish tacos, Recipes for lent

Notes

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.