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
CRACKLING FISH TACOS WITH CHIPOTLE TARTAR SAUCE
Provided by Ingrid Hoffmann
Time 1h2m
Yield 8 tacos
Number Of Ingredients 19
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
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.
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
FISH TACOS WITH CHIPOTLE SAUCE
I LOVE a good taco- hard or soft shell LOVE them all
Provided by Mia Harris
Categories Tacos & Burritos
Time 50m
Number Of Ingredients 13
Steps:
- 1. Fish should not be marinated more than 30 minutes,as the acid in the lime juice will start to break down the fish. The Chipotle-Lime Sauce can be made ahead and refrigerated.
- 2. Place tilapia in a 1 gallon recloseable storage bag. In small bowl,combine oil, lime juice, cilantro, lime zest, adobe sauce and salt. Pour over fish; seal bag. Marinate 30 minutes. Remove fish from marinade; discard marinade.
- 3. Place fish on broiler pan that has been sprayed with no stick cooking spray. Broil 4 inches from heat until fish flakes easily with a fork (about 10 minutes per inch of thickness). Remove from oven; flake into chunks and divide evenly among tacos. Top with lettuce, tomatoes, cucumbers and cheese; drizzle with Chipotle-Lime Sauce.
- 4. Chipotle-Lime Sauce: In small bowl, combine 1/2 cup Cub Foods® sour cream, 1 1/2 teaspoons minced Chipotle chiles, 1 1/2 teaspoon adobe sauce, 1 1/2 teaspoons fresh squeezed lime juice, 1 teaspoon minced fresh garlic and 1/2 teaspoon lime zest. Refrigerate, covered, several hours to blend flavors. Note: Canned Chipotle chiles in adobe sauce were used for this recipe and can be found in the ethnic section of most grocery stores.
FISH TACOS WITH CHIPOTLE AIOLI
I LOVE Rubios Fish Tacos. I have tried so many recipes for fish tacos but none have come close. I finally was able to combine a few to get to this favorite of mine. While, they still aren't as good as Rubios....they are my second favorite.
Provided by Melanie B.
Categories Halibut
Time 40m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- To make the sauce:.
- Put mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree. Add salt & pepper to taste. Place in a bowl and refrigerate for at least an hour. After chilled test for seasoning. Add salt & pepper if needed.
- To make the fish:.
- Heat a heavy pan about 1/4 full of peanut oil to approximately 375 degrees. Place Panko crumbs, salt, pepper, and chipotle powder in a shallow bowl. Wisk eggs into another shallow bowl with some salt & pepper. Slice fish into taco size pieces, about 1 inch wide by 3-4 inches long. Dip fish into the egg wash and coat with panko crumbs. Make sure that the fish is well coated but not over coated (shake well). Let rest for a 2-3 minutes before cooking.
- Cook the fish in the hot oil in small batches. This will keep the temperature high so you can cook the fish fast. Cook the fish for about 4-5 minutes until golden browned and crispy. Once cooked, place on paper towels and pat dry to drain any residual oil.
- Steam corn tortillas according to package instructions. You can also heat them on the stove.
- Serve tacos by placing some sauce in the bottom of a tortilla, add fish, and the cabbage. Garnish with a fresh lime wedge. I also like to add some fresh fruit salsa, like my Pineapple salsa with this recipe.
Nutrition Facts : Calories 436.6, Fat 17.1, SaturatedFat 4.8, Cholesterol 120.3, Sodium 1614.3, Carbohydrate 38.5, Fiber 3.7, Sugar 3.9, Protein 32
FISH TACOS WITH CHIPOTLE CREAM SAUCE
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
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
BAJA FISH TACOS
These Baja fish tacos are made from crispy beer-battered cod tucked into corn tortillas, topped with a cabbage slaw and smoky chipotle sauce.
Provided by Jennifer Segal (slaw and chipotle sauce adapted from Cook's Illustrated)
Categories Dinner
Time 40m
Yield 4
Number Of Ingredients 18
Steps:
- Toss the cabbage, red onion, cilantro, vinegar, oil and salt together in a medium bowl and set aside.
- Combine the mayonnaise, lime juice, chipotle chiles with sauce and garlic in a blender or mini food processor and blend until smooth. Set aside.
- Mix the flour, salt and pepper together in a medium bowl. Gradually add the beer, whisking until the batter is smooth with no lumps. Set aside.
- In a medium skillet, over medium heat, add enough oil to reach a depth of ½-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F, or when the end of a wooden spoon sizzles when dipped into the oil.
- Working in batches so as not to crowd the pan, dip the fish strips in the beer batter and coat on both sides. Let the excess batter drip off, then fry the fish in the hot oil until golden brown and cooked through, about 2 minutes per side. Transfer to a plate lined with paper towels to drain.
- Smear each tortilla with a generous amount of the chipotle sauce, then top with the cabbage slaw. Lay one piece of fish inside each tortilla and serve with lime wedges.
- Note: 3 chipotle peppers and 2 teaspoons sauce will give you a spicy sauce. Use less for a milder sauce. You can freeze any leftover chipotle peppers from the can.
- Note: Nutritional information was calculated assuming that approximately 3 tablespoons of oil are absorbed into the fish when fried.
- Note: Nutritional Information does not include the chipotle sauce.
Nutrition Facts : Calories 577, Fat 16 g, Carbohydrate 66 g, Protein 39 g, SaturatedFat 1 g, Sugar 4 g, Fiber 7 g, Sodium 1025 mg, Cholesterol 73 mg
HEALTHY FISH TACOS WITH CHIPOTLE CREAM
I think I got this recipe from Cooking Light and have made it several times for customers of mine who are watching their weight. They loved it and always requested it again.
Provided by crispychick
Categories Tilapia
Time 20m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Mix the first three ingredients to make a sauce and set aside in a bowl.
- In a skillet, saute for 5 minutes the next 8 ingredients (butter through cilantro) Add the fish, cover and cook 3 minutes or until opaque.
- Remove from heat and stir in lime juice and zest.
- Have any additional condiments in seperate bowls and let each person"build" their own tacos.
FISH TACOS WITH CHIPOTLE AIOLI
I came up with this recipe after having fish tacos at a seafood restaurant. Instead of frying the fish, I grill it and add a couple of fresh items to give this light healthy meal new flair. -Anthony Dolby, Howland, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 22
Steps:
- In a small bowl, toss the first six ingredients. In another bowl, mix aioli ingredients; refrigerate until assembly., Brush fish with oil; sprinkle with taco seasoning. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill fish, covered, over medium-high heat or broil 4 in. from heat 6-8 minutes on each side or until fish just begins to flake easily with a fork. Remove fish from grill, cover loosely with foil to keep warm., Place tortillas on grill. Grill, 5-10 seconds or until lightly browned, turning occasionally. , To assemble, flake fish into pieces. Spread half of the aioli over tortillas. Top with fish, black bean mixture, coleslaw, cheese and jalapeno. Serve with lime and remaining aioli.
Nutrition Facts :
BAJA CHIPOTLE FISH TACOS
Marinated cod, cabbage, and zesty white sauce lend authentic Baja flavors to these easy to make tacos. This recipe was posted by a popular seasoning company and adapted from a cooking websites newsletter. Included in the 2006 Zaar World Tour - Mexico.
Provided by lauralie41
Categories Mexican
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place fish in a large baking dish or resealable plastic bag, pour 3/4 cup Lawry's Baja (r) Chipotle Marinade with Lime Juice over the fish.
- Marinate in refrigerator about 30 minutes in covered dish or sealed plastic bag.
- Remove fish from dish or bag and discard marinade.
- Grill or broil fish and baste with 1/4 cup Baja Chipotle Marinade. Turn fish once and cook until fish flakes easily with a fork.
- While fish is cooking, combine mayonnaise, sour cream, and remaining 2-4 tablespoons of marinade in a small bowl.
- To serve place fish in tortillas, using two tortillas for each taco, top with shredded cabbage and drizzle with sauce.
Nutrition Facts : Calories 221.9, Fat 4, SaturatedFat 1.5, Cholesterol 53.7, Sodium 94.7, Carbohydrate 23.1, Fiber 3.6, Sugar 1.5, Protein 23.4
CHIPOTLE FISH TACOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
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 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.
CHICHARRONES FISH TACOS WITH CHIPOTLE TARTAR SAUCE
The key to really great chicharron is to make sure that the fried fish is crispy and not greasy. You can add some avocado slices to each taco for a creamy, cool complement. Recipe courtesy of Ingrid Hoffman.
Provided by LifeIsGood
Categories South American
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 19
Steps:
- Tartar Sauce:.
- Combine all of the sauce ingredients in a bowl and mix well. Adjust the salt to taste. Cover with plastic wrap and refrigerate until ready to use.
- Tacos:.
- Rinse the fish under cold running water and pat dry with paper towels. Cut the fish into 1 inch cubes and put in a large bowl. Add the Worcestershire sauce, garlic, salt and pepper and turn the fish carefully to coat. Cover with plastic wrap and refrigerate at least 20 minutes or up to 4 hours.
- Put the flour on a plaate and toss the fish pieces in it a few at a time, until they are all evenly coated.
- Heat the vegetable oil in a large pot over medium-high heat to 375 degrees F. Carefully add a few pieces of the fish at a time, shaking off any excess flour before placing them into the oil. Fry until the fish pieces are golden brown all over, about 4-6 minutes. Then transfer them to a paper towel lined plate to drain.
- Meanwhile, heat a medium skillet over medium-high heat. Add a tortilla and warm for 10-15 seconds. Flip the tortilla and warm until it is pliant and heated through, another 10-20 seconds. Place on a plate and cover with a towel to keep them warm. Repeat with the remaining tortillas.
- 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 and cilantro leaves and a sprinkling of the orange zest. Serve with more chipotle tartar sauce and the lime wedges on the side. Enjoy!
CHICHARRONES FISH TACOS WITH CHIPOTLE TARTAR SAUCE
Provided by Ingrid Hoffmann
Categories main-dish
Time 1h10m
Yield 4 to 8 servings
Number Of Ingredients 21
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.
More about "fish tacos with chipotle sauce food"
CHIPOTLE FISH TACO SAUCE RECIPE [EASY] - MEXICAN FOOD …
From mexicanfoodjournal.com
4/5 (20)Total Time 5 minsCategory SauceCalories 128 per serving
- Place all of the ingredients in a mixing bowl including the lime juice. When you add the oregano crumble it with your fingers to break it into smaller pieces.
FISH TACOS WITH CHIPOTLE RANCH SAUCE - DAILY DISH RECIPES
From dailydishrecipes.com
5/5 (2)Category Main DishCuisine AmericanTotal Time 30 mins
- In your blender, pour in the ranch dressing and then add the chipotle chiles. Blend until smooth. Refrigerate for up to 1 week. (the sauce gets better the longer you let it sit, so if you make it ahead of time, it tastes even better)
- Prepare 1-2 fish tenders per person (per taco) as directed on the back of the package. (this took 20 minutes for us) When finished, slice the fish up anyway you'd like to put it in the taco.
- Grab a taco shell. Place shredded lettuce, tomatoes, cheese and whatever else you'd like inside the taco shell.
RECIPE: AUTHENTIC BAJA STYLE FISH TACOS - BETTER LIVING
From onbetterliving.com
4.9/5 (13)Total Time 50 minsCategory Main CourseCalories 330 per serving
- Drizzle the fish with lime juice and season with salt and pepper. Refrigerate until you're ready to cook. Before frying, remove the fish from refrigerator and pat the fish dry with paper towels.
- In a bowl mix together the mayonnaise, sour cream, garlic, cilantro, lime juice. Then mix in the chipotles in adobo 1 tablespoon at a time until you reach your desired spice level. Add salt to taste.
- Pour the oil into a deep heavy bottomed pan to a depth of 2 inches and heat over medium-high heat to 350 degrees. Test temperature using a thermometer. If you don't have a thermometer you can put the end of a wooden spoon into the oil and it should send up lots of little bubbles when ready.
- 7 - Line a warmed tortilla with 1 or 2 pieces of the fried fish, top with the shredded cabbage, pico de gallo (optional), fresh cilantro and drizzle with the chipotle crema. Add a dash of your favorite Mexican hot sauce if you like some extra spice. Serve with a wedge of lime.
SPICED FISH TACOS WITH CHIPOTLE SAUCE | MEXICAN RECIPES ...
From sbs.com.au
4/5 (6)Servings 4-6Cuisine MexicanCategory Dinner
FISH TACOS WITH CHIPOTLE CREMA - WITH TWO SPOONS
From withtwospoons.com
4.7/5 (3)Estimated Reading Time 3 minsCategory SeafoodTotal Time 15 mins
- Place mayonnaise, greek yogurt, oregano, cumin, dill weed, salt and chipotle with sauce into a food processor or high power blender (Vitamin, Blendtec). Blend until smooth.
- Mix seasoning ingredients (chili powder, cumin, garlic powder, salt, and red pepper flakes) in a resealable bag.
GLUTEN-FREE BAJA FISH TACOS WITH CHIPOTLE CREAM SAUCE
From snixykitchen.com
5/5 (4)Category SeafoodServings 4Total Time 55 mins
- Begin by making the chipotle baja cream. Mix all the ingredients for the chipotle baja cream to a food processor or blender until smooth. Transfer to a bowl and chill until ready to serve.
- Prepare the orange slaw. Toss all the ingredients together in a medium bowl and chill until ready to serve. Note: The longer the slaw marinates, the softer it will become as the cabbage will release some liquid. If you like it on the crunchier side, make it only up to an hour in advance. In my opinion, the citrus flavors get even stronger as it sits, so it will still be delicious up to a day as leftovers.
- If you're pickling the radishes, stir the salt and sugar into the boiling water in a jar until dissolved. Stir in the rice vinegar, then add your sliced radishes and let sit for at least 20 minutes while you fry the fish. Pickled radishes keep for a few days in the fridge. The longer the radishes sit, the more pickled they'll become.
- Cut the fish into strips about 3-4 inches long by ¾-1½ inch(es) wide. Put ½ cup of rice flour on a plate and dredge the each piece of fish in the flour. Set aside while you prepare the batter.
EASY FISH TACOS WITH SLAW AND CHIPOTLE SAUCE - 40 APRONS
From 40aprons.com
5/5 (1)Total Time 25 minsCategory Main CourseCalories 464 per serving
- In a medium bowl, stir together beer and salt. Submerge fish and let marinate while you continue prepping.
- Make the chipotle sauce: Place all ingredients in a blender or food processor and blend until smooth. Set aside.
- Make the slaw: Pour 1/2 cup of the chipotle sauce over the coleslaw mix in a medium bowl and squeeze the juice of half a lime over. Sprinkle with plenty of salt and mix well to totally coat. Set aside.
- Remove fish from the beer and discard. Pat fish completely dry with paper towels then sprinkle evenly with taco seasoning. Season with salt, depending on how much salt is already in your taco seasoning.
FISH TACOS RECIPE - CHIPOTLE LIME FISH TACOS WITH AVOCADO ...
From foxandbriar.com
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.
BAKED FISH TACOS - MIDWEST FOODIE
From midwestfoodieblog.com
5/5 (13)Calories 277 per servingCategory Main Dish
- Sprinkle fillet with cumin, chili powder, garlic, powder, coriander, and a couple large pinches of salt and pepper. Use your hands to gently massage the spices into the fillet.
BAJA FISH TACOS WITH CREAMY CHIPOTLE SAUCE - SPRINKLE OF ...
From sprinkleofsesame.com
Cuisine MexicanCategory Dinner, Lunch, Main CourseServings 2Total Time 35 mins
- Put the fish strips in a bowl with milk. Make a flour mixture by mixing flour, corn starch, 1 tsp salt, paprika, cumin, and black pepper in a gallon-sized ziploc bag or a paper bag. Place the fish strips into the bag, close it, and shake vigorously to coat the fish.
- Heat the oil to 350°F in a pan over medium heat. Fry the fish in batches for 4 minutes on one side and 3 minutes on the other side. Once fried golden brown, place on a wire rack or a paper towel to drain the excess oil. Keep warm in a 200°F oven until ready to serve.
- Heat corn tortillas in the oven or microwave, or on the stove according to the package instructions.
VEGETARIAN TACOS WITH CHIPOTLE SAUCE - KIM'S CRAVINGS
From kimscravings.com
5/5 (1)Total Time 35 minsCategory Main CourseCalories 530 per serving
- Toss together corn, bell peppers, onion, lime juice, cumin, 1 teaspoon salt, and 1 tablespoon olive oil in a large bowl. Then, spread out on half of a large baking sheet; set aside.
- Now, toss together the remaining salt and olive oil, the paprika, and black beans in that same bowl that you used for the corn mixture. Spread the black beans on the other half of the baking sheet.
TILAPIA FISH TACOS WITH CHIPOTLE RANCH SAUCE - BUTTER YOUR ...
From butteryourbiscuit.com
4.3/5 (3)Total Time 20 minsCategory EntreesCalories 495 per serving
- In a small bowl add paprika, chili powder, cumin,garlic and salt and mix until combined. Rub seasoning on both sides of tilapia filets.
- Heat a large skillet on medium high heat, add olive oil and cook filets for 3-4 minutes on each side. Or until fish flakes with a fork. Remove to a plate and chop tilapia into chunks, squeeze the juice of 2 limes over tilapia.
- In a skillet, or microwave heat corn tortillas for about 15-20 seconds to make them more pliable.
- Add tilapia, cabbage, tomatoes onions and avocado. Drizzle with chipotle ranch, and sprinkle Cotija cheese and cilantro on top.
OVEN BAKED FISH TACOS | GIRL HEART FOOD®
From girlheartfood.com
Reviews 45Estimated Reading Time 5 minsCategory Main CourseTotal Time 22 mins
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From saltandwind.com
Cuisine American, MexicanTotal Time 1 hrCategory Appetizer, Brunch, Main
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From runninginaskirt.com
5/5 (6)Total Time 30 minsCategory Dinner, Dinner, LunchCalories 242 per serving
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Estimated Reading Time 3 mins
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From householdhealthy.com
Servings 4Calories 1306 per serving
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From elainafoodie.com
Servings 12Estimated Reading Time 6 minsCategory Desserts, Snacks
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From yelp.com
4.5/5 (204)Location 277 N Lynnhaven road Suite 116 Virginia Beach, VA 23452Cuisine MexicanPhone (757) 620-3380
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From tastykitchen.com
5/5
OVEN BAKED FISH TACOS WITH SMOKY CHIPOTLE SAUCE | TASTY ...
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