Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

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Fish Tacos With Chipotle Crema And Salsa Fresca

  • Yield: 4 to 6 servings



  • Preheat the oven to 350 degrees F.
  • Wrap the tortillas in aluminum foil and place in the oven until soft and pliant, about 12 minutes. Remove and keep wrapped until ready to use.
  • In a large pot or deep fryer, heat the oil to 350 degrees F. over high heat.
  • In a large bowl, beat the egg with the milk and water. Add the flour, Essence, and baking powder, and whisk to make a thin batter. Dip the fish in the batter, turning to coat, and shake to remove any excess. Fry in batches in the oil until golden and crisp, about 2 minutes. Remove and drain on paper towels, and season lightly with the Essence.
  • Stack 2 tortillas together on plates, and top with the fish. Squeeze with lime juice, and top the fish with cabbage, crema, and salsa to taste. Garnish with cilantro and serve immediately.