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.
COPYCAT CHIPOTLE-INSPIRED PICO DE GALLO SALSA RECIPE
This copycat Chipotle Pico de Gallo salsa recipe will blow you away with it's fresh flavor!
Provided by Trish - Mom On Timeout
Categories Appetizer
Time 10m
Number Of Ingredients 6
Steps:
- Combine all ingredients and stir. Doesn't get any easier (or yummier)!
Nutrition Facts : Calories 15 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 875 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHIPOTLE CHICKEN BURRITOS RECIPE BY TASTY
Here's what you need: fire-roasted diced tomatoes, chipotle pepper in adobo sauce, ground cumin, garlic powder, kosher salt, Kroger® Hardwood Smoked Pulled Chicken, rice, lime, lime, fresh cilantro, flour tortillas, monterey jack cheese, pico de gallo, avocado, sour cream
Provided by Kroger
Categories Lunch
Time 30m
Yield 4 burritos
Number Of Ingredients 15
Steps:
- Add the tomatoes, chipotle pepper, cumin, garlic powder, and salt to a blender. Blend on high speed until smooth.
- Pour the sauce into a medium skillet. Bring to a simmer over medium heat, then add the Kroger® Hardwood Smoked Pulled Chicken. Toss to coat the chicken in the sauce. Cover and cook until the chicken is heated through, 5-6 minutes.
- In a medium bowl, stir together the rice, lime zest and juice, and cilantro.
- Assemble burritos: Place a tortilla on a work surface. Scoop about ¾ cup of the rice onto the lower third of the tortilla. Top with ¼ of the chicken, ¼ cup Monterey Jack cheese, a scoop of pico de gallo, some avocado, and a scoop of sour cream. Fold the bottom edge of the tortilla over the filling, fold in the sides, then continue rolling the burrito up. Slice in half on the diagonal. Repeat to make the remaining burritos.
- Enjoy!
CHIPOTLE PICO DE GALLO
Aquired from The Culinary Institute of America: Grilling Cookbook, this is easy and makes a great topping for burritos, tacos, rice, stew, etc.
Provided by Sharon123
Categories Onions
Time 10m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Combine all the ingredients and mix well.
- The pico de gallo can be used immediately, or it can be stored in a covered container in the refrigerator for up to 2 days. Enjoy!
Nutrition Facts : Calories 38.4, Fat 0.4, SaturatedFat 0.1, Sodium 10.2, Carbohydrate 8.3, Fiber 2.4, Sugar 5.3, Protein 1.8
HOMEMADE SALSA | COPY CAT CHIPOTLE PICO DE GALLO
I love prepping a big bowl of this 21 Day Fix Homemade Salsa to use all week on salads, tacos, or as a dip for veggies or chips! This is a great way to get extra veggies in your diet.
Provided by Nancylynn Sicilia
Categories Appetizer
Time 5m
Number Of Ingredients 6
Steps:
- Combine tomatoes, onion, cilantro, jalapeño and lime juice in a bowl. Mix and add salt to taste.
- Let sit for at least ten minutes before serving to let flavors meld together. Enjoy!
Nutrition Facts : ServingSize 1/2 cup, Calories 26 calories, Sugar 3.7 g, Sodium 32.6 mg, Fat 0.3 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 5.8 g, Fiber 1.7 g, Protein 1.2 g, Cholesterol 0 mg
CHIPOTLE MANGO PICO DE GALLO DE LOS VAQUEROS
Steps:
- Combine all the ingredients in a glass bowl and mix well. It is best to let this stand for at least 1 hour to allow the flavors to marry. Drain the salsa of excess liquid and serve.
CHIPOTLE PICO DE GALLO
Categories Condiment/Spread Herb Onion Pepper Tomato Appetizer No-Cook Vegetarian Quick & Easy Wheat/Gluten-Free Lime Summer Bon Appétit Fat Free Vegan Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 3 cups
Number Of Ingredients 6
Steps:
- Combine fresh lime juice, chipotle chilies and minced garlic in large bowl. Add chopped tomatoes, onion and fresh cilantro. Season to taste with salt. Let pico de gallo stand 1 hour at room temperature to allow flavors to develop.
CHIPOTLE PICO DE GALLO
Steps:
- Combine all the ingredients and mix well. The pico de gallo is ready to use now or it can be stored in a covered container in the refrigerator for up to 2 days.
CHIPOTLE PICO DE GALLO
Make and share this Chipotle Pico De Gallo recipe from Food.com.
Provided by BelovedRooster
Categories Sauces
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place diced onion in a small bowl and cover with lime juice. Add water if necessary to cover. Let marinate overnight.
- In a bowl, combine tomatoes, marinated onions, and remaining ingredients.
- Stir to combine and let sit for at least 30 minutes.
- The longer it sits, the more the flavors develop. This is excellent on omelets, quesadillas, or in tacos.
- NOTE: I use the extra gravy that comes in canned chipotles in adobo. You can use a chipotle hot sauce, if desired.
Nutrition Facts : Calories 22.5, Fat 0.2, Sodium 198.9, Carbohydrate 5.3, Fiber 1.2, Sugar 2.7, Protein 0.9
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