Chipotle Cilantro Coleslaw Recipes

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CHIPOTLE COLESLAW



Chipotle Coleslaw image

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

8-10 cup shredded cabbage (green or red)
1/2 cup mayo
2-3 Tbsp. adobo sauce
3-4 Tbsp. lime juice
1 tsp. sugar
1/8 tsp. kosher salt (adjust to taste)
1/8 tsp. pepper (adjust to taste)
1/2 cup minced cilantro

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



Spicy Chipotle Cole Slaw image

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

2 teaspoons chipotle chiles in adobo, finely chopped (use more if you like it really spicy)
1/2 cup mayonnaise (add more if you like it saucier. 1/2 cup makes just enough to lightly coat)
2 tablespoons honey
1/4 cup lime juice
4 cups green cabbage, shredded very thin
4 cups red cabbage, shredded very thin
1 cup red onion, sliced vertical very thin
1 cup green onion, finely chopped
1/2-1 cup carrot, shredded
1/4 cup fresh cilantro, chopped

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



Chipotle Slaw image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 10m

Yield 8 servings

Number Of Ingredients 11

1/2 head green cabbage, thinly sliced
1/2 head purple cabbage, thinly sliced
2 cups whole milk, plus more if needed for thinning
1 cup mayonnaise
2 tablespoons sugar
4 teaspoons white vinegar
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
2 chipotle peppers in adobo, chopped, plus 1 tablespoon adobo sauce
2 cup fresh cilantro, barely chopped

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



Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo image

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

1 pound tilapia fillets, cut into chunks
½ cup fresh lime juice
⅓ cup fresh lime juice
2 tablespoons honey
1 tablespoon vegetable oil
1 teaspoon ground cumin
½ cup mayonnaise
2 chipotle chilies in adobo sauce
1 tablespoon adobo sauce from chipotle peppers
¼ teaspoon salt
⅛ teaspoon cayenne pepper
⅓ cup all-purpose flour
2 eggs, lightly beaten
2 cups panko crumbs
salt and ground black pepper to taste
1 cup vegetable oil for frying
2 cups 3 color coleslaw blend
1 cup minced fresh cilantro leaves
8 (7 inch) flour tortillas, warmed

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



Chipotle Coleslaw image

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

2 cups julienned red cabbage
2 cups julienned cabbage
1 cup julienned carrot
¾ cup mayonnaise
¾ cup sour cream
4 chipotle chiles in adobo sauce, finely chopped
4 tablespoons adobo sauce from chipotle peppers
2 tablespoons chopped fresh cilantro
2 teaspoons lime juice
1 pinch salt and ground black pepper to taste

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



Fish Tacos With Cilantro Chipotle Slaw image

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

1/2 cup tequila
1/2 cup margarita mix
2 limes (juice of)
1/2 bunch cilantro
2 chipotle peppers (canned)
2 tablespoons adobo sauce
2 tablespoons roasted garlic (4 cloves)
1/2 teaspoon kosher salt
1 1/2 lbs halibut (or any firm white fish)
2 tablespoons olive oil (for cooking fish)
1 (16 ounce) bag cabbage, shredded
1 tablespoon white wine vinegar
1/2 teaspoon kosher salt
1 tablespoon adobo sauce
1 chipotle pepper (canned)
1/2 bunch cilantro
1 lime (juice)
1/3 cup plain fat-free yogurt
1/3 fat free sour cream
2 cups masa flour
1 1/4 cups water
1/2 teaspoon kosher salt

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

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