Fish Taco with Chipotle Tartar Sauce

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Fish Taco

Fish Taco with Chipotle Tartar Sauce

For family gathering, I’m always looking for a simple and delicious dish to make that will satisfy every member of my family. This can be especially challenging when you have picky eaters. I made these fish tacos few nights ago for Cinco de Mayo night. It took about one hour in total to make and everybody loved them. The tartar sauce with zesty chipotle peppers was a hit–lots of compliments on how delicious it was.

I served the fish on a platter with the tortillas, slaw, cilantro, guacamole, lemon and pico de gallo on the side, letting each person assemble his or her own tacos. It’s easy and you can adjust the amount of ingredients by what you like.

Fish Taco Assembly

Fish Taco Assembly


For the Fish:

  • 1 pound Halibut fillet or other firm, flaky white fish
  • 2 cup all-purpose flour (For Gluten Free use all purpose gluten-free flour)
  • 1 teaspoon salt
  • 2 teaspoon ground black pepper
  • 2 cups buttermilk
  • 1 teaspoon taco seasoning (for Gluten Free diet use gluten free taco seasoning)
  • vegetable oil for frying
  • 1/2 small head of green cabbage, cored and thinly sliced
  • 6 to 8 soft (6-inch)  tortillas (For Gluten Free diet use gluten-free tortillas)
  • cilantro and lime/lemon wedges, to garnish (optional)

For the Chipotle Tartar Sauce:

  • 1/2 cup mayonnaise
  • 1 chipotle in adobo, seeds removed and finely chopped
  • 1 garlic cloves, finely chopped
  • 1 tablespoons freshly squeezed lime juice
  • salt to taste


1- whisk together all of the chipotle tartar sauce ingredients in a small bowl. Cover and refrigerate until ready to serve.

2- Cut fish into strips.

3- In a large shallow container, combine flour, salt and black pepper. Set it aside.

4- Pour the buttermilk into a bowl and add the taco seosoning. Mix well. Add the fish fillets and turn to coat all sides. Cover dish with plastic wrap and refrigerate for 1 hour.

5- Heat 1/2 inch of cooking oil in a skillet over medium high.

6- Pull the fish out of the batter, let the excess batter run back into the bowl. Gently roll each piece in flour mixture to coat.

7- Shake off any excess flour, and put it in the hot pan; cook until crispy and golden, 2 to 4 minutes per side.

8- Drain on paper towels. Keep warm in a 200° oven while you fry remaining fish.

9- Warm the tortillas in the oven in aluminum foil about 5 minutes, or until hot but still pliable  or microwave in a kitchen towel about 1 minute.

10- To serve, spread a dollop of tartar sauce on a warm tortilla. Top with a piece of fish, a large spoonful of the cabbage slaw. Garnish with cilantro sprigs. Serve with lime/lemon wedges for squeezing.

Tips: Try to get thicker fillets if you can– the thicker chunks of fish hold up better to frying.

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