A creamy lime-chipotle sauce gives these crispy tacos a bit of smoky heat. Radishes and cabbage are common garnishes on many Mexican foods and add a nice, fresh crunch. A mild fish like tilapia is the perfect vehicle for a beer batter.
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Yes, yes, so much yes. I would eat this every night if I could. I made a huge batch to serve about 14 people and by the time I was done frying the fish, it was all eaten! I ended up having to make a bunch more but it was very much worth it. Another 5-star recipe!
This is an easy recipe and the results are fantastic! I do not use mayonnaise so substituted creme fraiche instead and WOW!!! Everyone loved it! It was much lighter and definitely a winner. I have already made it twice :)
Great, kid-friendly party food. We had a fish taco party (if you're going to fry, might as well) and everyone loved both this and the Yucatecan grilled tacos. I agree with previous comment about using half yogurt to lighten dressing-- great idea.
I made this with cod and red snapper. It was simple to make with great flavours. I lightened the sauce by using half yogurt, and the chipotle was a nice contrast to the mild fish. I used the side burner of my barbeque to cook the fish, and warmed the tortillas on the grill. The family loved eating them right out of the pan. Definitely making them again!
This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
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