CHIPOTLE COLESLAW
This cabbage Chipotle Coleslaw recipe is tossed in a smoky cilantro lime dressing. This Southwest slaw is great as a side dish or for tacos!
Provided by Christine Rooney
Categories Side Dish
Time 20m
Number Of Ingredients 8
Steps:
- Shred 8-10 cups of red or green cabbage and place in a large bowl (you may also use pre-shredded bagged cabbage or coleslaw mix if you like).
- Mince 1/2 cup of fresh cilantro.
Nutrition Facts : ServingSize 1 cup, Calories 102 kcal, Carbohydrate 5 g, Protein 1 g, Fat 9 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 5 mg, Sodium 613 mg, Fiber 1 g, Sugar 3 g
SPICY CHIPOTLE COLE SLAW
Adapted from one of Emeril's recipes, where he did an episode with "crazy tacos". We like to make this and serve it in the fish tacos. I don't use Emeril's fish taco recipe, though. Instead I serve with Recipe #232309. I've change the propotions a bit and added some extras like cilantro and carrots. I really like the onions. Update 6/6/07: I made this tonight and measured everything as I made it, so I've updated the amounts (usually I don't measure, but just eyeball it).
Provided by MathMom.calif
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Make the dressing first. Combine the chipotle peppers, mayonnaise, honey and lime juice.
- In another large bowl, combine the cabbages, onions and carrots. Drizzle the dressing over the top, sprinkle cilantro over the whole thing, and toss well to combine.
- Season with salt and pepper as desired and chill until serving time.
Nutrition Facts : Calories 52.9, Fat 0.2, Sodium 24.7, Carbohydrate 13.1, Fiber 2.5, Sugar 8.4, Protein 1.5
CHIPOTLE SLAW
Provided by Ree Drummond : Food Network
Categories side-dish
Time 10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Combine the shredded green and purple cabbage in a large bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, black pepper, cayenne, salt and chipotles and adobo sauce. Add more milk if you like the dressing a little thinner.
- Pour the dressing over the cabbage and toss to combine. Just before serving, toss in the cilantro. You can mix the slaw up to 2 hours before serving.
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
CHIPOTLE COLESLAW
Spice up your BBQ sandwiches with my Southwestern twist on this cookout classic. Use fewer chipotles if you don't like heat, because this recipe has a kick. For the chipotles and adobos, buy the "chipotles in adobo" from any grocery store's international aisle.
Provided by Brian Genest
Categories Salad Coleslaw Recipes With Mayo
Time 1h25m
Yield 8
Number Of Ingredients 10
Steps:
- Combine red cabbage, cabbage, carrot, mayonnaise, sour cream, chipotle chiles, adobo sauce, cilantro, lime juice, salt, and pepper in a bowl and mix thoroughly. Let sit for at least 1 hour before serving.
Nutrition Facts : Calories 221.1 calories, Carbohydrate 7.2 g, Cholesterol 17.3 mg, Fat 21.2 g, Fiber 2 g, Protein 1.6 g, SaturatedFat 5.3 g, Sodium 236.5 mg, Sugar 2.6 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
More about "chipotle cilantro coleslaw recipes"
CHIPOTLE CILANTRO COLESLAW - GRILL GIRL
From grillgirl.com
Reviews 5Estimated Reading Time 50 secs
CHIPOTLE-CILANTRO SLAW RECIPE | MYRECIPES
From myrecipes.com
5/5 (9)Total Time 15 minsServings 6-8
FISH TACOS WITH CILANTRO SLAW AND CHIPOTLE MAYO RECIPE ...
From recipes.sparkpeople.com
CHIPOTLE BBQ PULLED PORK TACOS {WITH CILANTRO LIME COLESLAW}
From fashionablefoods.com
CHIPOTLE COLESLAW RECIPE
From crecipe.com
STEAK STREET TACOS WITH CHIPOTLE LIME COLESLAW | LOVE AND ...
From loveandoliveoil.com
CREAMY CHIPOTLE LIME COLESLAW - BUTTER YOUR BISCUIT
From butteryourbiscuit.com
CHIPOTLE COLESLAW RECIPE | RECIPELAND
From recipeland.com
CREAMY & SPICY CHIPOTLE COLESLAW - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
CURTIS STONE | CHIPOTLE CITRUS COLESLAW WITH CILANTRO
From curtisstone.com
CHIPOTLE MEXICAN COLESLAW (PALEO/WHOLE30) - EAT THE GAINS
From eatthegains.com
CHIPOTLE COLESLAW RECIPE | EATINGWELL
From eatingwell.com
PULLED CHIPOTLE CHICKEN WITH CILANTRO SLAW | KEEPRECIPES ...
From keeprecipes.com
CHIPOTLE COLESLAW - GLOBALLY-INSPIRED DELICIOUS RECIPES
From panningtheglobe.com
CHIPOTLE-CILANTRO COLESLAW | TERROIR SEEDS
From underwoodgardens.com
SPICY CHIPOTLE COLESLAW RECIPE - THYME FOR COCKTAILS
From thymeforcocktails.com
CHIPOTLE COLESLAW RECIPE | MYRECIPES
From myrecipes.com
CHIPOTLE-CILANTRO COLESLAW | RECIPE | COLESLAW, CILANTRO ...
From pinterest.com
CHICKEN WRAPS WITH CHIPOTLE MAYO AND CILANTRO SLAW ...
From kidneycommunitykitchen.ca
LOW CARB FRIENDLY CHIPOTLE COLESLAW - COPYKAT RECIPES
From copykat.com
FISH TACOS WITH CHIPOTLE SAUCE AND CILANTRO COLESLAW ...
From amotherworld.com
RECIPE: CHIPOTLE COLESLAW
From frescolio.ca
PULLED CHIPOTLE CHICKEN CILANTRO SLAW RECIPE | THE ...
From beachbodyondemand.com
SPICY SLAW FOR FISH TACOS : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
CHIPOTLE COLESLAW - DIVALICIOUS RECIPES
From divaliciousrecipes.com
RECIPE: CRISPY SHRIMP & CILANTRO RICE WITH CHIPOTLE ...
From blueapron.com
CHIPOTLE-CILANTRO SLAW RECIPE | KEEPRECIPES: YOUR ...
From keeprecipes.com
SHRIMP TACOS WITH CILANTRO AVOCADO SLAW - SLENDER KITCHEN
From slenderkitchen.com
CHIPOTLE SLAW - MIDWEST FOODIE
From midwestfoodieblog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love