This fish fillet sandwich recipe is a riff on fish tacos, with crunchy cabbage and a creamy chipotle sauce that is perfect with the crunchy-on-the-outside yet tender-on-the-inside fish fillets.
I wonder how many of these Fish Sandwich Fillets I’ve prepared in my lifetime. Too many too count, for sure. Heck, just the number of years I’ve been making them are too many to count! 🙂
When my girls were smaller, it was fish sticks that made our dinner rotation most of the time. I’d serve them the same way every time: with a side of peas or carrots and rice or potatoes. It was such a simple, quick meal that they loved. Sigh…I miss those easy dinner days.
Luckily, this recipe is just as simple and quick yet tastes a lot more grown up! And my girls love it, which shows their good food taste It’s so easy that I’ll often make these fish fillet sandwiches for lunch, too.
Why You’ll Love This Fish Fillet Sandwich
Perfect Fusion – These fish fillet sandwiches blend the flavors of fish tacos with the convenience of a sandwich, offering the best of both worlds.
Quick & Easy – The sauce is so simple to make that it’s done before the oven timer beeps to tell me the fish fillets are finished!
Textural Perfection – I like a soft bun with some fresh, crunchy jalapeños to pair with the cool crisp cabbage and warm crunchy-but-tender fish filet.
Superb Sauce – The homemade chipotle sauce provides a creamy, smoky kick that complements the crispy fish fillets beautifully. A little cilantro brings all the flavors together, so don’t miss that part!
Fish Fillet Sandwich Ingredients Notes
- Frozen Fish Sandwich Fillets: There are many brands of frozen fish fillets. Choose your favorite! We used Gorton’s but go with your preference.
- Buns: I love a soft bun! Use brioche or a potato roll. If you like a little more chew, use a sourdough or ciabatta bun.
- Toppings: Go with fresh, crisp green cabbage, thinly sliced fresh jalapenos, and a few sprigs of fresh cilantro.
- Sauce: This creamy sauce is made with a combination of plain Greek yogurt and sour cream, adobo sauce from a can of chipotle peppers, a splash of lime juice, and salt and pepper.
Find the complete fish fillet sandwich ingredients list with measurements in the recipe card below.
How To Make Taco Style Fish Fillet Sandwiches
- Prepare the Fish Fillets: Preheat your oven according to the package instructions and bake on a parchment lined baking sheet for easy cleanup and no sticking!
- Prepare the Spicy Yogurt Sauce: In a small bowl, stir together the plain Greek yogurt, sour cream, adobo sauce (start with 1 tablespoon and adjust according to your taste preference for spiciness), lime juice, salt, and freshly ground black pepper. Set aside.
- Prepare the Sandwich Fixings: Slice the jalapeños, wash and shred the cabbage, and prep a few sprigs of cilantro.
- Assemble the Sandwiches: Toast the buns lightly if desired. Drizzle a bit of sauce on the bun and add a bit of cilantro. Place the cooked fish fillet on the bottom bun, then drizzle with more sauce and top with shredded cabbage, sliced jalapenos, and the top half of the bun.
- Serve and Enjoy!
What To Serve With Fish Fillet Sandwiches
For the meal you see in the photos, I used some of the same sauce for the Fish Fillet Sandwiches and made this quick corn salad as well as some cilantro-lime rice. It’s such a delicious meal!
Other great sides to serve with this sandwich include:
- Grilled asparagus or avocado
- Smoked corn on the cob
- Smoked cabbage with chili lime butter
- Mashed potatoes or crispy baked potato wedges
- Your favorite mac and cheese
- Mexican rice and refried beans
- Easy patatas bravas
- Sweet corn cake
- Tortilla chips with queso dip
- An easy side salad or fresh veggie sticks
Variations, Substitutions, & Cooking Tips
Spicy Variation: Increase the amount of adobo sauce or add chili powder or cayenne pepper to the chipotle sauce for an extra kick.
Asian Twist: Swap the chipotle sauce for a spicy Sriracha mayo and top with pickled veggies like carrots and daikon radish for an Asian-inspired twist.
Salsa Swap: Instead of the chipotle sauce, top the sandwiches with a refreshing mango or pineapple salsa for a tropical flavor burst.
Avocado Cream: Mash ripe avocados with lime juice and a touch of salt to create a creamy avocado spread to replace the chipotle sauce.
Fresh Fish: Use any firm white fish fillets such as cod, tilapia, or halibut instead of pre-packaged fish fillets. Mahi would work well too!
Sauce: Substitute the chipotle sauce with your favorite store-bought or homemade salsa, aioli, or tartar sauce.
Cabbage: If you don’t have cabbage, shredded lettuce or coleslaw mix can be used as a substitute.
Crispy Fish: For extra crispy fish fillets, try pan-frying or air frying them instead of baking according to the package instructions.
Toasting Buns: Toast the buns on a skillet or in the oven for a few minutes before assembling the sandwiches to enhance their flavor and texture.
Customize Toppings: Feel free to customize the toppings based on personal preferences; sliced avocado, diced tomatoes, or pickled onions or jalapenos can be delicious additions.
Fish Fillet Sandwich (Taco Style)
These fish fillet sandwiches are a riff on fish tacos, with crisp cabbage and a creamy chipotle sauce that is perfect with the crunchy-on-the-outside yet tender-on-the-inside fish filets.
Ingredients
- 4 Frozen Fish Sandwich Fillets
- 4 buns
- 2 jalapeños, sliced
- 1 cup shredded cabbage
- 1/2 cup cilantro
- 1/4 cup plain Greek yogurt
- 1/4 cup sour cream
- 1-2 T adobo sauce, from a can of chipotle peppers, according to taste
- Juice of 1/2 lime
- 1/2 t coarse salt & freshly ground black pepper
Instructions
- Prepare frozen fish sandwich fillets according to package instructions.
- Meanwhile, mix together yogurt, sour cream, adobo sauce, lime juice, salt and pepper. Set aside.
- Assemble sandwiches: place one fish fillet on a bun. Top with sauce, cabbage and cilantro. Add slices of fresh jalapeño, if desired. Enjoy immediately.
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