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Fish and Chips Tacos

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Fish and Chips takes a new look in these tacos layered with french fries, blackened tilapia, cabbage and a chipotle-lime dressing.
Serves: 4 servings
For the Chipotle-Lime Dressing
  • 8 oz light sour cream
  • 1-2 tablespoons minced chiles in adobo sauce (remove seeds for less heat)
  • 1 tablespoon lime juice
  • Zest of 1 lime
  • ¼ teaspoon cumin
  • ¼ teaspoon chili powder
  • ½ teaspoon Old Bay
  • Salt and pepper, to taste
For the Fish
  • 2 tilapia filets (12-16 oz total)
  • 1 tablespoon paprika
  • 1½ teaspoons brown sugar
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • ¼ teaspoon pepperFish and Chips Tacos-2
For the Tacos
  • 36 Alexia Smart Classics Straight Cut Fries, cooked according to package directions
  • Shredded cabbage
  • 8 corn tortillas
For the Chipotle-Lime Dressing
  1. Mix all ingredients in a small bowl until smooth
For the fish
  1. Heat 1 tablespoon of vegetable oil in a cast iron skillet over medium high heat. Cook the fish for 3 minutes on each side, or until desired doneness. Let rest for a few minutes, then break up using a fork.
  2. If desired, heat tortillas over an open flame until charred.
  3. In each tortilla, layer 4 Alexia fries and some of the fish, then top with shredded cabbage and the Chipotle-Lime Dressing.
Chipotle-Lime Dressing recipe adapted from Allrecipes
Fish and Chips Tacos-3
                          Fish and Chips Tacos-4 Fish and Chips Tacos-5

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