One Pan Crispy Ancho Chile Fish Tacos with Quick Corn Salsa
Crispy tacos with tender pan fried cod and peppers all drizzled with a simple cilantro cream and fresh corn and tomato salsa. Basic and the best.
PLUS it cooks in one pan. I used a cast iron skillet and just kept the heat on it the whole time. Coconut oil works great here because of it’s mild flavor and can handle the high heat at the beginning. So sticky fish to the bottom of the pan and then the crispy tortilla shells soak up all the flavors at the end.
So many fish tacos have a cabbage slaw on top AND I don’t love cabbage all the time. It hurts my stomach some times and I didn’t miss it in this recipe. The corn salsa, cilantro cream and tender avocado were everything for me.
Love One Pan Meals.
Give me ALL the one pan meals. I must admit, some of my recipes require multiple pans, pots and trays…and then all the utensils. It can get a bit much when it comes time to cleaning the mountain of dishes in your sink.
And after a nice meal, that’s a real bummer.
More Taco Recipes!
One Pan Crispy Ancho Chile Fish Tacos with Quick Corn Salsa
- Total Time: 25 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Ingredients
- coconut oil, enough to cover the bottom of the pan (or cooking oil of your choice)
- 1 lb. cod, cleaned and trimmed
- salt and pepper
- 1 1/2 teaspoons ancho chili powder
- 1 teaspoon garlic powder
- 1 tablespoon gluten free flour blend
- 1 bell pepper, sliced
- 1/3 cup crumble cotija cheese
- corn tortillas
- 1/2 cup sour cream
- 1 small bunch cilantro
- 1/2 cup cherry tomatoes, quartered
- 1 tablespoon red onion, chopped
- 1 ear of corn, grilled or pan roasted and cut off the cob
- juice from 1 lime
- 1 avocado, sliced
Instructions
- Heat up a heavy duty skillet (I used a cast iron) over medium/high heat. Add in enough coconut oil to cover the pan in a thin layer.
- Sprinkle both sides of the fish with salt and pepper. Combine the chili and garlic powder and the flour blend together. Sprinkle the fish with that mixture on both sides.
- When the pan is hot, add the fish to the pan (leaving some room between each piece of fish). Pan fry the fish for 2-3 minutes on the first side (depending on the thickness of the fish – cook for shorter or longer). Carefully flip it over and cook for another 2-3 minutes or until the fish is just cooked through.
- Remove the fish from the pan to a plate. Add in the sliced peppers to the pan and sauté for 1 minute or until slightly browned. Remove from the pan to the plate with the fish.
- Turn the heat down to low.
- To assemble the tacos, warm the tortillas up slightly. Place a small amount of fish on one side of the tortilla, top with a little bit of cotija cheese and 2 slices of peppers. Fold over the other half of the tortilla. Make about 4 of these (or more if you pan can fit more).
- Place the folded tacos in the pan and let brown up on the first side. Carefully flip over and brown up the other side. When browned and warmed through – place on serving plate.
- Meanwhile, blend the sour cream and cilantro together – use a hand immersion blender or just chop the cilantro finely and mix with the sour cream.
- To make the corn salad, combine the cherry tomatoes, red onion, corn, lime juice and a sprinkle of salt and pepper in a small bowl. Toss with a spoon to combine.
- To serve, drizzle the cilantro cream on top of the tacos and a spoonful of the corn salsa. Serve with avocado slices on the side.
- Prep Time: 5
- Cook Time: 20
- Category: seafood
- Method: stove-top
- Cuisine: seafood
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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