Quick and Easy Crispy Fish Tacos with Chipotle-Yogurt Drizzle
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Warmer weather means it’s time for fresh recipes that leave you feeling light yet satisfied and ready to enjoy more time outdoors.
Whether you’re looking for a meatless recipe to make for Friday dinner during Lent, or you need a quick recipe for any night of the week, our crispy fish tacos with chipotle-yogurt drizzle have got you covered.
After slicing and breading the cod, you’ll need an air fryer to quickly cook them in just 10–11 minutes. We love using an air fryer any time of the year, but especially during spring and summer, for perfectly crisp results that use far less energy than the oven and cook food much quicker.
Love air frying as much as we do? Check out these air fryer-friendly recipes:
While the air-fried cod may be the star of the show, the chipotle-yogurt drizzle is the equally important costar that completes the dish with a big hit of flavor. Greek yogurt provides the creaminess, chipotle peppers in adobo sauce bring the heat and lime juice rounds it all out.
Pro tip: Save the leftover drizzle for your omelet or breakfast burrito the next morning.
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Crispy Fish Tacos with Chipotle-Yogurt Drizzle
Start to finish: 30 minutes
Impresses: 4
Ingredients
For the fish:
2 5-ounce cod filets
½ cup all-purpose flour
1 teaspoon cumin
½ teaspoon kosher salt
½ teaspoon black pepper
2 eggs, beaten
1 cup panko breadcrumbs
½ lime, for finishing
Salt, for finishing
For the chipotle-yogurt drizzle:
½ cup Greek yogurt
1 tablespoon chipotle peppers in adobo sauce
½ lime, freshly juice
For the tacos:
8 small flour tortillas
Queso fresco
Purple cabbage, chopped
Cilantro, chopped
Lime wedges
Method
For the fish:
Slice cod filets into 1-inch strips, similar to the size of a fish stick.
Set out 3 shallow dishes.
In the first, combine flour, cumin, salt and pepper. In the second, whisk together eggs. In the third, place panko breadcrumbs.
Dip each fish strip into flour, followed by eggs and then panko. Set on a parchment paper-lined baking sheet until ready to cook.
Heat air fryer to 400 F.
Once preheated, spritz the air fryer with cooking spray, and place the prepared fish in a single layer on the cooking rack. Air fry for 8 minutes before flipping and air frying a remaining 2-3 minutes, or until golden brown.
Immediately top with a sprinkle of salt and squeeze of fresh lime juice. (If cooking in batches, place fish on a cooking rack and keep warm in a 250 F oven.)
For the chipotle-yogurt drizzle:
In a small blender cup, add Greek yogurt, chipotle peppers in adobo sauce and juice of ½ lime. Blend until fully combined. Pour into a serving dish.
To assemble:
Warm flour tortillas to begin assembling. Place 1-2 pieces of fish in the tortilla, top with queso fresco, purple cabbage, cilantro and a drizzle of chipotle-yogurt sauce. Serve immediately with extra lime wedges.