Fish Tacos With Chipotle Sauce Recipes

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CRACKLING FISH TACOS WITH CHIPOTLE TARTAR SAUCE



Crackling Fish Tacos with Chipotle Tartar Sauce image

Provided by Ingrid Hoffmann

Time 1h2m

Yield 8 tacos

Number Of Ingredients 19

2 cloves garlic, finely chopped
1 to 2 chipotles in adobo sauce seeds removed, finely chopped
3/4 cup mayonnaise
1 scallion, white and light green parts only, finely chopped
1 tablespoon fresh lime juice
Salt
2 pounds skinless red snapper fillets (or other firm, flaky white fish)
2 tablespoons Worcestershire sauce
4 cloves garlic, minced
1 teaspoon salt
teaspoon freshly ground pepper
1 cup all-purpose flour
3 cups vegetable oil, for frying
8 8-inch flour tortillas
1 cucumber, peeled, quartered lengthwise, seeded and sliced into 1/2-inch pieces
2 cups arugula leaves
1 cup fresh cilantro
Zest of 2 oranges
Lime wedges, for serving

Steps:

  • Combine all the tartar sauce ingredients in a small bowl, using salt to taste. Cover and refrigerate until ready to use.
  • Rinse the fish under cold water and pat dry with paper towels. Cut into 1-inch pieces and put in a bowl with the Worcestershire sauce, garlic, salt and pepper. Turn the fish to coat. Cover with plastic wrap and refrigerate for 20 minutes or up to 4 hours.
  • Place the flour in a shallow dish and toss the fish pieces in it, a few at a time, until evenly coated. Heat the oil in a large pot over medium-high heat. (To see if it's hot enough, place a small piece of bread in the oil; it should sizzle immediately.) Carefully add a few pieces of fish at a time, shaking off excess flour before placing them in the oil. Fry until golden brown, 4 to 6 minutes; transfer to a paper-towel-lined plate.
  • Meanwhile, heat a medium skillet over medium-high heat. Add a tortilla and warm for 10 to 20 seconds on each side. Place on a plate and cover with a kitchen towel; repeat with the remaining tortillas.
  • Spread a dollop of the chipotle tartar sauce on a warmed tortilla. Add a few pieces of cucumber and top with 3 or 4 pieces of fish, a few arugula and cilantro leaves and a little orange zest. Serve with lime wedges and more tartar sauce on the side.

FISH TACOS WITH CHIPOTLE CREAM SAUCE



Fish Tacos With Chipotle Cream Sauce image

Make and share this Fish Tacos With Chipotle Cream Sauce recipe from Food.com.

Provided by Chef BeeGee

Categories     Mexican

Time 22m

Yield 1 taco, 4 serving(s)

Number Of Ingredients 14

4 soft taco-size flour tortillas
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 teaspoon pepper
4 garlic cloves, minced
3 tablespoons fresh cilantro, chopped
1 lb tilapia fillet
2 tablespoons lime juice
2 cups shredded cabbage
1 canned chipotle chile in adobo (minced and seeded)
1 cup fat free sour cream
1/4 teaspoon salt

Steps:

  • Mix the Chipotle Cream Sauce ingredients in a bowl and set aside.
  • In a skillet set at medium-high heat, add the seven ingredients from the olive oil through the cilantro.
  • Saute those ingredients for 5 minutes.
  • After the 5 minutes, add the tilapia and cover and cook for 3 minutes or until fish is fully cooked.
  • Then add in lime juice and let cook for 1 additional minute.
  • Heat the tortillas according to the package instructions. Lay each of the warmed tortillas on a cutting board and place one-quarter of both the cabbage and fish on the center of each tortilla.
  • Top each with equal amounts of the Chipotle Cream Sauce.
  • Fold the tortillas over to form tacos and serve.

Nutrition Facts : Calories 307, Fat 8.6, SaturatedFat 2.2, Cholesterol 62.5, Sodium 594.4, Carbohydrate 28.9, Fiber 1.9, Sugar 6.6, Protein 29.1

CHICHARRONES FISH TACOS WITH CHIPOTLE TARTAR SAUCE



Chicharrones Fish Tacos with Chipotle Tartar Sauce image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 1h10m

Yield 4 to 8 servings

Number Of Ingredients 21

3/4 cup mayonnaise
2 garlic cloves, finely chopped
1 scallion, white and light green parts only, sliced
1 to 2 chipotles in adobo, seeds removed and finely chopped
1/2 lime, juiced
Salt
2 pounds skinless Pacific cod (or other firm, flaky white fish), cut into 1-inch chunks
4 garlic cloves
1 teaspoon coarse salt, plus additional for seasoning
2 tablespoons Worcestershire sauce
Freshly ground black pepper
1 cup all-purpose flour
Vegetable oil, for frying
Salt
8 (8-inch) flour tortillas
1 cucumber, peeled, halved lengthwise, seeded, halved crosswise and sliced into 1/2-inch thick strips, for serving
2 cups arugula, stems removed, for serving
1 cup fresh cilantro leaves, for serving
1 ripe Hass avocado, halved, pitted, peeled, and sliced, for serving
2 oranges, zested, for serving
Lime wedges, for serving

Steps:

  • To prepare the tartar sauce: Combine the mayonnaise, garlic, scallion, chipotle, and lime juice in a small bowl and mix well. Add salt, to taste. Cover with plastic wrap and refrigerate until ready to use. Keep covered in the refrigerator up to 1 week.;
  • To prepare the tacos: Put the fish in a large bowl. Place the garlic cloves on a cutting board. Slice the cloves in half lengthwise and then smash with the side of a chef's knife. Sprinkle 1 teaspoon of salt over the garlic and chop and smear the garlic against the cutting board until it makes a paste. Add the garlic paste to the bowl of fish. Add the Worcestershire sauce and 1/2 teaspoon pepper; turning the fish to coat. Cover with plastic wrap and refrigerate for at least 20 minutes or up to 4 hours.
  • Place the flour in a shallow dish and toss the fish pieces in it a few at a time, until they're all evenly coated. Shake off the excess flour.
  • Heat 2-inches of oil to 375 degrees F in a heavy skillet or deep pot over medium-high heat. Carefully add a few pieces of the fish at a time and fry until golden brown all over, about 4 to 6 minutes. Transfer to a paper towel-lined plate to drain. Season with salt and pepper while they are still hot. Allow the frying oil to return to temperature and continue to fry the fish in batches until finished.
  • Wrap the tortillas in a damp kitchen towel and place in the microwave. Microwave on full power for 30 seconds until they are soft and pliable. Keep warm.
  • To serve: Spread a dollop of the chipotle tartar sauce onto a warmed tortilla. Add a few strips of cucumber and top with 3 or 4 pieces of fish. Cover with a few arugula leaves, cilantro leaves, avocado, and a little orange zest. Serve with more tartar sauce on the side and lime wedges.

CHIPOTLE FISH TACOS



Chipotle Fish Tacos image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons honey
2 canned chipotle peppers in adobo, chopped, plus 2 tablespoons adobo sauce
2 tablespoons olive oil
2 limes, 1 zested and juiced, 1 sliced in half
One 16-ounce bag broccoli slaw
Kosher salt and freshly ground black pepper
5 mini sweet peppers, sliced into rings
1 to 2 serrano chiles, sliced thinly
1 pound cod fillets
1/2 cup chopped fresh cilantro
12 corn taco shells, blistered
Sliced avocado, sour cream, hot sauce and lime wedges, for the tacos

Steps:

  • Preheat the oven to 425 degrees F.
  • Mix together the honey, chipotle peppers and adobo sauce, 1 tablespoon of the olive oil and juice and zest of 1 lime in a small bowl to make a glaze. Set aside.
  • Put the broccoli slaw in the bottom of a baking dish. Drizzle with the remaining olive oil and season with a pinch of salt and pepper, then toss. Scatter over the sliced sweet peppers and chiles. Top the slaw and peppers with the cod fillets. Season the cod with a good pinch of salt and pepper. Pour the chipotle glaze over the fish and around the baking dish over the slaw.
  • Roast until the fish is cooked through and flaky, 18 to 20 minutes. Remove from the oven and immediately squeeze over the juice of the other lime. Flake the cod into large chunks and sprinkle over the chopped cilantro.
  • To build the tacos, place a couple chunks of cod into each taco shell. Top with a pinch of slaw, some sliced avocado, sour cream and hot sauce. Garnish with a lime wedge and squeeze over a little juice before eating.

FISH TACOS WITH CHIPOTLE CREAM



Fish Tacos with Chipotle Cream image

Provided by Ellie Krieger

Categories     main-dish

Time 47m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
1/4 teaspoon salt
Freshly ground black pepper
1 pound white flaky fish fillet, like tilapia or halibut
1/2 cup plain nonfat yogurt
2 tablespoons mayonnaise
2 teaspoons chipotle pepper, in adobo sauce
8 (6-inch) corn tortillas
1 1/2 cups shredded green cabbage or lettuce
1/2 cup corn kernels (thawed if frozen)
1/4 cup fresh cilantro leaves
Lime wedges

Steps:

  • In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes. Put the yogurt into a strainer lined with apaper towel and place over a bowl to drain and thicken for 20 minutes.
  • Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked thorough, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.
  • In a small bowl combine the thickened yogurt, mayonnaise, and chipotle pepper.
  • Heat the tortillas on the grill or grill pan for 30 seconds on each side.
  • Flake the fish with a fork. Top each tortilla with 1 tablespoon of the chipotle cream. Top with fish, cabbage, corn and cilantro and serve with lime wedges.

GRILLED FISH TACOS WITH CHIPOTLE CREMA



Grilled Fish Tacos with Chipotle Crema image

Provided by Jet Tila

Categories     main-dish

Time 25m

Yield 8 tacos

Number Of Ingredients 10

1/4 cup (60 milliliters) mayonnaise
1/2 cup (120 milliliters) sour cream
2 limes, 1 halved and 1 cut into wedges
Kosher salt and freshly ground black pepper
1 tablespoon canned chipotle chile, finely chopped (optional)
Vegetable oil, such as grapeseed or canola
Eight 6 inch corn tortillas
1 pound (450 grams) skinless flounder (or other firm, white fish) fillets
2 cups (480 milliliters) shredded green cabbage, rinsed in ice water and dried thoroughly
Pico de gallo or Mexican hot sauce (such as Tapatio, Cholula or Valentina), for serving

Steps:

  • Make the chipotle crema: In a small bowl, whisk the mayonnaise and sour cream until combined. Squeeze in lime juice, to taste, and whisk. Add salt, pepper and chipotle, to taste.
  • Make the tacos: Heat a large skillet over medium heat for 3 minutes. Meanwhile, pour a few tablespoons of oil in a small bowl. Separate the corn tortillas from each other but keep them in a stack then run the outer edges through the oil. Add a few tortillas at a time to the dry skillet and heat until soft and hot, about 30 seconds per side. Wrap the tortillas in a clean, dry kitchen towel or place in a tortilla warmer, to keep warm.
  • Heat a grill pan or grill over high heat for at least 5 minutes.
  • Meanwhile, slice the fish fillets into 1-by-2-inch strips. Pat dry with a paper towel. Season generously with salt and a pinch of pepper.
  • Wipe the grill pan or grill grates with a lightly oiled towel right before cooking to remove any char and debris. (This will give you great grill marks and help the fish from sticking.) Working in batches, cook the fish strips in a single layer just until they are opaque and flake in the middle (making sure not to overcook them), about 2 minutes per side.
  • Top each tortilla with 3 fish strips, a pinch of the cabbage and a drizzle of the crema. Serve right away with lime wedges and pico de gallo or hot sauce on the side.

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