Chipotle Lime Fish Tacos W Spicy Horseradish Slaw Recipes

CHIPOTLE LIME FISH TACOS W/ SPICY HORSERADISH SLAW

Steps:

• To make slaw: start with the Mayo in a large bowl add dressing ingredients, mix well, then add cabbage, carrots and cilantro and toss well.
• Cook fish in grill or sauté pan 2-3 minutes per side until cooked.
• Serve with tortillas and slaw.

SPICY FISH TACOS WITH FRESH LIME SAUCE

Steps:

• Season tilapia fillets with taco seasoning.
• Heat oil in a 12-inch skillet over medium heat. Cook fish in hot oil until fish flakes easily with a fork, 3 to 4 minutes per side. Remove from heat and cut into bite-size pieces.
• Preheat oven to 325 degrees F (165 degrees C).
• Heat taco shells in preheated oven until crisp, about 5 minutes.
• Mix yogurt, lime juice, sugar, lime zest, and salt together in a large bowl. Stir in coleslaw mix, cilantro, and jalapeno; let stand 5 minutes.
• Spoon about 1/4 cup fish and 1/4 cup coleslaw mixture into each taco shell. Top each with 1 tablespoon tomato.

SPICY CHIPOTLE COLE SLAW

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.

FRIED CATFISH TACOS WITH CHIPOTLE COLE SLAW - EMERIL LAGASSE

Steps:

• Using a sharp knife, cut the catfish filets into 1-inch strips on the diagonal.
• Place fish in a medium mixing bowl with the milk, Creole mustard, hot sauce, 1/2 tsp of salt and cayenne pepper.
• Stir to thoroughly combine and refrigerate for 1 hour.
• Make the Chipotle Slaw by combining the chipotle, mayonnaise, honey and lime juice in a large mixing bowl. Add the shredded cabbage, onions, 1/4 tsp salt and thoroughly combine. Refrigerate until ready to assemble the tacos.
• Heat the vegetable oil in a cast-iron skillet or a deep fryer until a thermometer registers 350 degrees.
• In a shallow plate, combine the flour, cornmeal and creole seasoning. Dredge each piece of fish in the flour mixture until well coated on all sides.
• When the oil is hot, gently place the fish in the hot oil and deep fry until the fish is golden brown on all sides, about 2 minutes.
• Using a slotted spoon, transfer the fish to a paper-lined plate to drain. Season with salt and pepper to taste.
• Using tongs, quickly dip the corn tortillas in the hot oil until they begin to sizzle. Transfer to paper-lined plates to drain briefly, then serve, with the catfish and slaw divided among the hot taco shells.

CHIPOTLE LIME COD FISH TACOS

Steps:

• Combine flour, cornstarch, baking powder, salt, garlic powder, and cayenne pepper in a bowl. Stir in beer and egg.
• Mix mayonnaise, chipotle peppers, adobo sauce, and lime juice together in a bowl.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Coat cod pieces in 1/3 cup flour until completely covered. Shake off excess flour; dip into beer batter. Cook cod in oil a few pieces at a time until batter turns a golden brown color, 4 to 5 minutes. Remove from oil and place on paper towels to drain oil excess. Sprinkle with salt.
• Place fried cod pieces on tortillas. Top with lettuce, queso fresco, tomato, red onion, cilantro, and chipotle-lime sauce. Serve with lime wedges.

FISH TACOS WITH CHIPOTLE LIME CILANTRO SLAW RECIPE - (4.7/5)

Steps:

• Directions To make Chipotle Lime Cilantro Slaw you'll need these: Let me introduce you to my little friend hiding behind the cilantro. You have not lived until you have experienced chipotle peppers in adobo sauce, they have the most wonderful subtle spice and smoky flavor and I love them with all my heart - you can blend them with a little mayo to make chipotle mayo which is fab on sandwiches, but I digress. Add diced pepper and a healthy handful of cilantro and ½ tsp of adobo sauce into a small mixer (or blender), mix until finely chopped. Add yogurt, mayo, vinegar, small pinch of salt, and squeeze of 1 lime. If you like it a little spicier add another ½ tsp of adobo sauce. Slice thinly the green and red cabbage, mix in the matchstick carrots. Pour chipotle lime cilantro dressing over slaw and blend it all together. Prepare tilapia by grilling or sauté in pan with 2 tbsp butter 2-3 min on each side on medium high heat until cooked through. Layer on top of a And since I like 'em spicy I also add another teaspoon of adobo sauce because, well, it's adobo sauce. Green taco sauce is nice too. And feel free to add extra pieces of fresh cilantro! To make Chipotle Lime Cilantro Slaw you'll need these: Let me introduce you to my little friend hiding behind the cilantro. You have not lived until you have experienced chipotle peppers in adobo sauce, they have the most wonderful subtle spice and smoky flavor and I love them with all my heart - you can blend them with a little mayo to make chipotle mayo which is fab on sandwiches, but I digress. Add diced pepper and a healthy handful of cilantro and ½ tsp of adobo sauce into a small mixer (or blender), mix until finely chopped. Add yogurt, mayo, vinegar, small pinch of salt, and squeeze of 1 lime. If you like it a little spicier add another ½ tsp of adobo sauce. Slice thinly the green and red cabbage, mix in the matchstick carrots. Pour chipotle lime cilantro dressing over slaw and blend it all together. Prepare tilapia by grilling or sauté in pan with 2 tbsp butter 2-3 min on each side on medium high heat until cooked through. Layer on top of a And since I like 'em spicy I also add another teaspoon of adobo sauce because, well, it's adobo sauce. Green taco sauce is nice too. And feel free to add extra pieces of fresh cilantro!