Fried Avocado Fish Tacos Chipotle Sauce Recipe

I absolutely adore this recipe because it’s the perfect blend of crunchy, creamy, and spicy goodness wrapped in a warm tortilla—literally a flavor fiesta in every bite. Plus, who can resist the nostalgic comfort of crispy fried avocado paired with flakey fish, all topped with a zesty chipotle sauce and fresh veggies for that ultimate taco night experience?

I adore concocting dishes that explode with flavor in every mouthful, and my Fried Avocado Fish Tacos with Chipotle Sauce do just that. They are wrapped in soft corn tortillas.

The combination of crispy, panko-breaded fish and creamy, fried avocado is a delightful juxtaposition of texture and flavor. It is intensified to just this side of an Indian summer by a sauce made with chopped chipotles, a little garlic powder, and some paprika, all of which are balanced quite well with the lime and cilantro that get folded into the tacos.

Ingredients

• Avocados: Rich in healthy fats, fiber, and vitamins; creamy texture.
• White Fish Fillets: Low in fat, high in protein, mild flavor.
• Chipotle Peppers in Adobo: Spicy and smoky; adds depth and heat.
• Shredded Cabbage: High in fiber; adds crunch and freshness.
• Lime Juice: Bright, citrusy flavor; enhances taste and freshness.

Ingredient Quantities

• 8 small corn tortillas
• 2 ripe avocados
• 1 cup panko breadcrumbs
• 2 eggs
• 1 cup all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 lb white fish fillets (such as cod or tilapia)
• Vegetable oil, for frying
• 1/2 cup sour cream
• 2 tablespoons chipotle peppers in adobo sauce, finely chopped
• 1 tablespoon lime juice
• 1 cup shredded cabbage
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Prepare the Chipotle Sauce
In a small bowl, mix 1/2 cup sour cream, 2 tablespoons finely chopped chipotle peppers in adobo sauce, and 1 tablespoon lime juice. Combine well and set aside.

2. Prepare the Avocado Slices
Cut the avocados in half and remove the pits, then cut each half into wedges.

3. Bread the Avocado
Establish a breading area consisting of three shallow dishes. Place 1 cup of all-purpose flour in the first dish. In the second dish, beat together 2 eggs with a small amount of salt and pepper and until the mixture is nice and frothy. The third dish will contain 1 cup of panko breadcrumbs mixed with 1/2 teaspoon of garlic powder and 1/2 teaspoon of paprika.

4. Bread the Avocado
Each slice of avocado needs to be dredged first in flour, then dipped into beaten eggs, and finally coated in the panko mixture before being set aside on a plate.

5. Prepare the Fish
In preparing a 1-pound serving of white fish fillets for frying, first, remove the fillets from their frozen state so that they are completely thawed. Yielding 2 to 6-ounce pieces, slice each fillet lengthwise into strips, about 1 inch wide. Season lightly with salt and freshly cracked black pepper. Heat a thin layer of oil in a sauté pan over medium-high heat. Fry the fish strips for about 4 minutes on each side or until they are golden brown and the fish flakes easily with a fork.

6. Fry the Avocado
A large skillet requires heating vegetable oil to medium. Then, slice an avocado into good-sized portions and fry them in the heated oil. After about 1 to 2 minutes per side, or when they become golden, take them out of the oil and let them drain on a paper towel.

7. Fry the Fish
Using the same frying pan, add additional oil if necessary, and fry the fish strips until they are done and golden, about 3-4 minutes on each side. Drain them on paper towels.

8. Warm the Tortillas
In a dry skillet, briefly warm each of the 8 corn tortillas on both sides until flexible.

9. Assemble the Tacos
Apply a bounteous portion of chipotle sauce to every tortilla. Place a few pieces of fried fish onto the tortillas and layer some avocado slices on top.

10. Garnish and Serve
Finish by adding shredded cabbage, minced cilantro, and a squeeze of lime juice on top. Lime wedges should be served on the side.

Equipment Needed

1. Small bowl
2. Knife
3. Cutting board
4. Three shallow dishes
5. Fork or whisk
6. Plates
7. Sauté pan
8. Large skillet
9. Paper towels
10. Tongs or slotted spoon
11. Dry skillet for warming tortillas

FAQ

• Can I use flour tortillas instead of corn tortillas?You can use flour tortillas, if you prefer. Both will work well with the flavors in this recipe.
• What’s the best way to ensure the avocados don’t fall apart during frying?Select avocados that are ripe but firm, and treat them with care during the coating process, so that they remain intact.
• Can I make the chipotle sauce ahead of time?You can indeed ready the chipotle sauce a day in advance and refrigerate it. The rest of the flavors meld well to create a tasty sauce.
• Is there an alternative to panko breadcrumbs for a gluten-free option?Gluten-free breadcrumbs or crushed gluten-free cereal can be used for a similar texture.
• What’s the best fish to use for tacos if cod or tilapia isn’t available?This recipe can also be effectively made with other white fish such as haddock or halibut.
• How can I make these tacos spicier?For an extra kick, add more chipotle peppers to the sauce or include sliced jalapeños.
• Can leftovers be stored?The optimal way to relish the tacos is to eat them freshly made. Yet, if you need to store them, you can keep the parts separate in the fridge and put them back together just before serving. That means the tacos must be made at the very last minute. In some ways, that’s a dish you can only eat in the moment.

Substitutions and Variations

You can use small flour tortillas instead of small corn tortillas to achieve a different texture.
You can substitute Panko breadcrumbs with either standard breadcrumbs or crushed cornflakes for a texture that is more texturally crunchy.
Greek yogurt can be used as a healthier alternative to sour cream.
For a smoky and spicy flavor, you can substitute smoked paprika and a little cayenne pepper for the chipotle peppers in adobo sauce.
Shredded lettuce can be used in place of shredded cabbage for a milder flavor and crunch.

Pro Tips

1. Even Breading When breading the avocado slices, gently press the panko mixture onto the slices to ensure it adheres well. This will help achieve a crispy texture when frying.

2. Oil Temperature Use a thermometer to maintain the oil temperature at around 350°F (175°C) for frying. This ensures the avocado and fish become crispy without absorbing too much oil.

3. Tortilla Warming Wrap a stack of tortillas in a damp paper towel and microwave them for about 30 seconds as an alternative to skillet warming. This makes them pliable and prevents them from cracking.

4. Taco Assembly To prevent soggy tacos, assemble them just before serving. Waiting prevents the chipotle sauce from making the tortillas too moist.

5. Chipotle Sauce For an extra kick, allow the chipotle sauce to sit for at least 15 minutes before serving. This resting time helps the flavors meld and intensify.