Crispy Fish Tacos with Chipotle Crema

Today’s recipe is for Crispy Fish Tacos with a Creamy Chipotle Sauce. It’s really two recipes in one, as the crunchy, pan-fried fish is awesome on its own—think crunchy fish nuggets (oh the joy of a nugget!). But it’s the sauce that’s the real star. It’s creamy, sweet, and spicy, and it will take any taco over the top.

• 1 tablespoon fresh lime juice
• 1 garlic clove grated
• ⅔ cup sour cream (for a dairy free version use vegan mayonnaise such as Vegenaise)
• 2-3 teaspoons adobo sauce (from a can of chipotle chiles)
• 1 teaspoon honey
• Salt and freshly ground black pepper

• ½ cup all-purpose flour (gluten free or regular)
• 2 large eggs beaten
• 1 cup panko breadcrumbs (gluten free or regular)
• Cayenne pepper
• 1 pound skinless cod or hake, cut into 1 ½-inch chunks
• Neutral vegetable oil (such as grapeseed, safflower or canola for pan-frying)

• Warm tortillas
• Thinly sliced avocado, radishes, romaine and jalapeño
• Lime wedges