FISH TACOS WITH CREAMY CHIPOTLE SAUCE AND PICO DE GALLO
Steps:
- For the tortillas: Brush a hot griddle with oil and heat the tortillas on each side to brown them up a bit. Wrap them in foil to keep hot until it's time to eat.
- For the fish: In a bowl, combine the chile powder, garlic salt, lime juice and 2 tablespoons of the olive oil. Toss the mixture with the fish in a shallow container and marinate for 15 minutes.
- For the chipotle sauce: In the meantime, combine the mayonnaise, cilantro, honey, chipotles, lime juice and salt in a food processor and blend until creamy and smooth. Transfer the sauce to a container (I like to store it in a squeeze bottle) and refrigerate until ready to serve.
- Put the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the fish and cook for 3 to 4 minutes per side. Remove to a plate and flake with a fork.
- To build each taco, spoon some fish onto 2 stacked tortillas (see Cook's Note). Top with some chipotle sauce, cabbage, cilantro and Pico de Gallo.
- In a medium bowl, combine the tomatoes, onions, jalapenos, cilantro and lime juice. Season with salt and pepper.
GRILLED FISH TACOS WITH CHIPOTLE-LIME DRESSING
I came up with this recipe when I couldn't find good directions for grilled fish tacos. I liked the chipotle-lime combination in a dip I once tried so I imitated it here. Choose toppings to suit your taste, or include typical accompaniments such as salsa fresca, cabbage, a squeeze of lime juice, and chopped cilantro.
Provided by MaryD
Categories World Cuisine Recipes Latin American Mexican
Time 6h44m
Yield 6
Number Of Ingredients 25
Steps:
- To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
- To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
- Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
- Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
- Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 38.5 g, Cholesterol 42.6 mg, Fat 19.2 g, Fiber 6 g, Protein 22.6 g, SaturatedFat 5.3 g, Sodium 644.3 mg, Sugar 7 g
FISH TACOS WITH CILANTRO CHIPOTLE SLAW
I love fish tacos, and since my family has been trying to eat a little healthier, this seemed like a good way to get some fish into our diet without all the extra garbage that usually goes along with eating fish here in the south (fish fries and the like). The Marinade is basically the same as my recipe# 241864 but with some proportions scaled back.I used halibut, but any firm white fish will do. I think next time, I'm going to try Gulf Red Snapper. I also pan seared the fish since I live in a high rise apartment and can't grill, but if you want to grill the fish, I'm sure it will be even better. The slaw is kind of like combining the traditional cabbage topping and the cilantro and creme all into one easy and tasty scoop.
Provided by ROV Chef
Categories Halibut
Time 1h40m
Yield 8 tacos, 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Mix the marinade ingredients together in a blender. Except the fish, as we're not making cat food.
- Pour the marinade into a big zip top bag with the fish and let it sit for about 30 minutes at the most.
- In a food processor, combine all of the slaw ingredients except the cabbage. Spin it up until you have a smoothish dressing.
- Pour the slaw dressing over the cabbage and toss to combine. Let it chill in the fridge until dinner is ready. Normally I would make any coleslaw a day ahead of time, but for this, I still want a good crunch to the cabbage.
- Mix the Masa, the salt and 1 cup of the water in a bowl by hand.
- Only add enough of the remaining water tot he dough so it is workable enough to form a golf ball sized ball that can be flattened out without it crumbling apart.
- Divide the dough into 16 equally sized balls.
- Break out your tortilla press and flatten each dough ball into a small round. Or if you're like me, break out the tortilla press, then break the press after the third tortilla and resort to parchment paper, a heavy pan with a smooth bottom and a rolling pin.
- Cook the tortillas on a med-high hot dry pan or an electric griddle for about 1 minute per side. You'll have to eyeball the time depending on how hot your "med-high" is.
- I followed Alton Browns tip on keeping my tortillas hot and ready by wrapping them in a tea towel sitting on a heating pad. Yes, I am that much of a geek that I have a heating pad in the kitchen.
- Get a large non stick pan heated over medium ready with half the oil.
- Place your fish in the pan, careful not to crowd the pan, and cook for about 2-3 minutes per side. This is really up to you and how "done" you like your fish and also the type and thickness of the fish you're cooking. I look for just opaque in the center.
- Extract the first batch and cover with foil while the second batch cooks.
- I like the two tortilla shingle method myself with the fish on the bottom and the slaw on top. You can throw some diced tomatoes on top or maybe a squeeze of lime if you think it's necessary. I like to keep it simple.
Nutrition Facts : Calories 537.4, Fat 11.6, SaturatedFat 1.6, Cholesterol 54.9, Sodium 790.5, Carbohydrate 62.8, Fiber 6.1, Sugar 6.9, Protein 45.5
CHIPOTLE LIME FISH TACOS W/ SPICY HORSERADISH SLAW
Make and share this Chipotle Lime Fish Tacos W/ Spicy Horseradish Slaw recipe from Food.com.
Provided by Lizzie Rodriquez
Categories No Shell Fish
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- To make slaw: start with the Mayo in a large bowl add dressing ingredients, mix well, then add cabbage, carrots and cilantro and toss well.
- Cook fish in grill or sauté pan 2-3 minutes per side until cooked.
- Serve with tortillas and slaw.
Nutrition Facts : Calories 179.8, Fat 6.6, SaturatedFat 1.4, Cholesterol 60.2, Sodium 231.2, Carbohydrate 6.4, Fiber 0.9, Sugar 1.6, Protein 23.7
FISH TACOS WITH HONEY-CUMIN CILANTRO SLAW AND CHIPOTLE MAYO
I loved a local chain restaurant's fish tacos so much, that I had to try to duplicate them. They combine flour tortillas filled with breaded, fried tilapia, layered with chipotle mayo, topped with napa cabbage, dressed with honey-cumin sauce, and served with pico de gallo, sour cream, chips and salsa. You'll find them very refreshing and packed full of flavor!
Provided by SCAREY76
Categories World Cuisine Recipes Latin American Mexican
Time 4h40m
Yield 4
Number Of Ingredients 19
Steps:
- Place the tilapia chunks in a flat dish and pour 1/2 cup lime juice over the fish. Cover, and refrigerate at least 4 hours.
- Meanwhile, make the honey-cumin sauce by whisking together 1/3 cup lime juice, honey, vegetable oil, and ground cumin a small bowl. Set aside until needed.
- To make the chipotle mayonnaise dressing, place the mayonnaise, chilies, adobo sauce, 1/4 teaspoon salt, and cayenne pepper together in the bowl of a food processor. Pulse until smooth. Cover, and refrigerate until needed.
- To bread the fish, place the flour, eggs, and panko crumbs in three separate shallow dishes. Season the fish with salt and pepper to taste. Dip the fish pieces first in the four, coating evenly, and shaking off any excess. Dip next in the eggs, and last in the panko crumbs, patting the pieces to help the breadcrumbs hold. Set the fish aside on a plate.
- To cook the breaded fish, pour 1 cup vegetable oil into a skillet to 1/4 inch deep. Heat the oil to 365 degrees F (185 degrees C) over medium heat. Cook the fish, turning until all sides are golden brown, and flesh is easily flaked with a fork. Drain on paper towels. Brush the fish with the honey-cumin sauce.
- Mix the coleslaw and cilantro together in a bowl. Reserve 1/4 cup of the chipotle mayonnaise dressing, and pour the remaining dressing over the coleslaw mixture. Toss to coat evenly with the dressing.
- Place the tortillas on a flat surface, and spread each with 1 tablespoon reserved chipotle mayonnaise dressing. Divide the fish between the tortillas. Top with the cilantro coleslaw.
Nutrition Facts : Calories 984.3 calories, Carbohydrate 117.5 g, Cholesterol 137.4 mg, Fat 44.4 g, Fiber 5 g, Protein 42.2 g, SaturatedFat 7.8 g, Sodium 1153.8 mg, Sugar 10.1 g
BAJA FISH WRAPS WITH CHIPOTLE-LIME SLAW
Make and share this Baja Fish Wraps With Chipotle-Lime Slaw recipe from Food.com.
Provided by gailanng
Categories Mexican
Time 28m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl mix the rub ingredients. Lightly brush the fillets with oil and then apply the rub evenly. Cover and set aside in the refrigerator.
- In a large bowl combine the slaw ingredients and toss to coat. Set aside until ready to assemble the wraps.
- Prepare the grill for direct cooking over high heat (450° to 550°F).
- Brush the cooking grates clean. Grill the fillets over direct high heat, with the lid closed as much as possible, until you can lift them with a spatula off the cooking grate without sticking, about 4 minutes. Turn the fillets over and cook them until they are opaque in the center, 2 to 3 minutes. Transfer to a plate. Warm the tortillas over direct high heat for 30 seconds to 1 minute, turning once.
- To assemble the wraps, break a fillet into large chunks and arrange on one half of a warm tortilla, then top with some of the slaw. Roll the tortilla to enclose the fillings, fold in the sides, and continue rolling to the end. Cut the wrap in half. Serve warm or at room temperature.
Nutrition Facts : Calories 509, Fat 12.2, SaturatedFat 2.6, Cholesterol 129.8, Sodium 1087, Carbohydrate 42.4, Fiber 3.2, Sugar 4.6, Protein 54.2
SOUTHERN-STYLE FISH TACOS WITH CRUNCHY SLAW AND CHIPOTLE MAYO
Steps:
- For the slaw: Whisk the lime juice, oil, honey, and salt together in a bowl. Add the green and red cabbage, red onion, jalapeño, and cilantro, and toss to combine. Cover with plastic wrap, and let the bowl chill in the fridge for 1 hour, so the flavors can develop.
- For the chipotle mayo: Blend the mayonnaise, chipotle pepper, adobo sauce, and honey in a food processor until smooth. Remove from processor, and set aside until ready to serve.
- For the catfish: Heat 2 inches of oil in a Dutch oven to 375 degrees F. (For tips on deep-frying, see page 19.)
- Slice the catfish into 1-inch-thick fingers on a diagonal, and season with salt and pepper. Whisk together the buttermilk, egg, and hot sauce on a rimmed plate. Stir together the cornmeal, flour, garlic powder, and cayenne pepper on another rimmed plate, and season with salt and pepper. Working in batches, dip the catfish into the buttermilk batter, then dredge it through the cornmeal mixture, shaking off the excess.
- When the oil is hot, gently drop the catfish into the Dutch oven and fry until golden brown, working in batches, about 2 to 3 minutes per batch. Remove to a paper-towel-lined sheet tray when done, and immediately season with salt and pepper.
- Place the tortillas on a plate, and wrap the plate with damp paper towels. Microwave on high for 45 seconds. (Alternatively, if you have a gas stove, turn the heat to medium and place a corn tortilla directly over the flame, to toast for about 15 seconds on each side. This will soften the tortilla and give it a delicious smoky flavor.)
- To assemble the tacos, place a generous portion of fried catfish onto the center of a warmed tortilla. Top with the crunchy slaw, and top with chipotle mayonnaise. Garnish with lime wedges and cilantro.
- ALTERNATIVE: GRILLED CATFISH
- Preheat a grill or grill pan to medium-high heat.
- Slice the catfish into 1-inch-thick fingers on the diagonal. Brush with a few tablespoons olive oil on each side, and season with salt and pepper.
- Grill the catfish 2 to 3 minutes per side. Assemble the tacos as directed.
FISH TACO SLAW
Make and share this Fish Taco Slaw recipe from Food.com.
Provided by David Hawkins
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- slice everything think and mix well!
Nutrition Facts : Calories 79.4, Fat 3.6, SaturatedFat 0.5, Cholesterol 2.5, Sodium 126.2, Carbohydrate 11.4, Fiber 2.9, Sugar 3.1, Protein 1.9
SALMON FISH TACOS W/CREAMY AVOCADO DRESSING AND VEGETABLE SLAW
Make and share this Salmon Fish Tacos W/Creamy Avocado Dressing and Vegetable Slaw recipe from Food.com.
Provided by gailanng
Categories Southwestern U.S.
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a small blender or food processor, combine tomatillos, jalapeno, cilantro, garlic, sour cream and avocado. Sprinkle with salt, freshly ground pepper and a squeeze of lime juice. Process into small chunks. Season with salt and pepper; set aside.
- Combine coffee and spices in a small bowl. Season salmon with salt and freshly ground pepper and sprinkle with spice mixture. In a large sauté pan, heat a thin film of oil over medium high heat. Sauté salmon in batches to desired doneness. Remove from pan to plate and tent with foil to keep warm.
- Serve warm corn tortillas or taco shells with salmon, slaw and extra avocado dressing on the side.
Nutrition Facts : Calories 437.3, Fat 16, SaturatedFat 3.1, Cholesterol 81.3, Sodium 176, Carbohydrate 34.8, Fiber 7.6, Sugar 5.7, Protein 39.9
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CHIPOTLE LIME FISH TACOS RECIPE - FOX AND BRIAR
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5/5 (3)Category Dinner, Sandwiches/Burgers/TacosCuisine TacosTotal Time 30 mins
- Combine the olive oil, lime zest and juice, garlic, paprika, chili powder, salt and chipotle pepper in a mini-food processor or blender and pulse until smooth. Place fish in a large zip top bag and pour sauce over it. Use your hands to move the fish around until fully coated in the sauce. Allow to marinate for 15 minutes. (I don't recommend leaving the fish in the marinade much longer because the lime juice can start to break down the fish and give it a weird texture)
- When ready to cook, heat a large sauté pan over medium heat, add some oil to the pan to keep fish from sticking. Sear fish on one side, 1-2 minutes, then flip and sear on the other side until cooked through (cooking time will depend on the thickness of the fish, it is done when opaque and easily flaked with a fork. My fish was very thin and only took 1-2 minutes per side)
- To prepare the slaw, toss together the cabbage mix, lime juice, salt and jalapeno, set aside until ready to eat.
- To prepare the avocado crema, add the avocado, lime juice, sour cream and salt to a food processor, pulse until creamy.
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