Fish and Chips Tacos

Fish and Chips takes a new look in those tacos layered with french fries, blackened tilapia, cabbage, and chipotle-lime dressing. really carries a flavor that lets you finish the whole meal without saying anything

Fish and Chips Tacos
Fish and Chips Tacos


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
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon Old Bay
  • Salt and pepper, to taste

For the Fish

  • 2 tilapia fillets (12-16 oz total)
  • 1 tablespoon paprika
  • 1 1/2 teaspoons brown sugar
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

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 the 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.

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