Crispy Battered Fish Fillet Salad with Creamy Chipotle Dressing

Crispy Battered Fish Fillet Salad with Creamy Chipotle Dressing

Have you ever had a fish taco with way too much chipotle sauce in it, or any other meal for that matter? Chipotle is one of those peppers that has a powerful flavor profile that can dominate a dish if you’re not careful with it. Sometimes I’ll order fish tacos in a restaurant and instead get a chipotle sauce taco with a side of fish. That irritates the heck out of me. I like chipotle, but not when it takes over the entire meal. While today’s post is not so much about tacos, the sauce I’m using for this salad can definitely be used in a variety of taco combinations.

It’s a creamy sauce with just the right amount of chipotle flavor over a bed of salad, served with baked crispy battered fish fillets.

Crispy Battered Fish Fillet Salad with Creamy Chipotle Dressing Related Recipe: Cheesy Tomato and Chipotle Bowtie Pasta

This is one easy dinner to put together! I used store bought frozen battered fish fillets to make it a quick dinner. While the fish fillets were in the oven, I put the sauce together and prepped the salad. For the dressing, I only used the chipotle sauce that comes in the can with the peppers.

When you make the dressing, go easy on the lemon. Start with one tablespoon first, gently mix it in, then taste test it. I used the entire two tablespoons because I love lemon.

I mean, really love lemon. Did you see my last post?

Crispy Battered Fish Fillet Salad with Creamy Chipotle Dressing Anyway, if you’re skipping meat for Lent, this is a great lunch or dinner option. If not, it’s still a good option any other day ;).

Speaking of Lent, check out some other Lenten recipe ideas in the blog hop below shared by some of my food blogging buddies!


Creamy Chipotle Salad Dressing

Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 1 /2 cup
Author Stephanie Chavez


  • 1/2 cup crema Salvadorena
  • 1/2 teaspoon chipotle adobo sauce from the can
  • 1 teaspoon minced dill
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon sea salt


  1. Bake fish according to package instructions.
  2. Prepare a mixed green salad of your choice.
  3. In a medium bowl, combine ingredients for dressing. Refrigerate covered until ready to use.


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by Stephanie Chavez

Author & Content Creator for Spanglish Spoon.

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