Fish Tacos With Chipotle Cream Sauce Recipes

FISH TACOS WITH CHIPOTLE CREAM

Steps:

• In a small bowl, combine the yogurt, sour cream and chipotle chiles. Cover and refrigerate until ready to use.
• In a small bowl, whisk together the oil, lime juice, salt and pepper. Put the fish in a pyrex dish and pour the marinade over the fish fillets; let marinate 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 through, about 3 minutes per side. Set the fish aside on a plate for 5 minutes. Flake the fish with a fork.
• Heat the tortillas on the grill or grill pan for 30 seconds on each side.
• Top each tortilla with 1 tablespoon of the chipotle cream. Top with fish, cabbage, corn and cilantro; serve with lime wedges.

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.

GRILLED FISH TACOS WITH CHIPOTLE-LIME DRESSING

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.

FRIED FISH TACOS WITH CHIPOTLE-LIME SALSA

Steps:

• Place 1/2 cup flour in a small bowl. Combine remaining flour with panko bread crumbs, seasoned salt, garlic powder, lemon pepper, black pepper, onion powder, and cayenne pepper in a shallow bowl. Whisk eggs in a separate small bowl.
• Heat oil in a large skillet over medium-high heat.
• Roll tilapia in flour, dip in the egg mixture, roll in the panko-flour mixture, and place in the hot oil. Fry until light brown, about 3 minutes per side. Place on a paper towel-lined plate.
• Heat tortillas in a separate skillet over medium-low heat.
• Combine ranch dressing, salsa, lime, and chipotle chile in a small bowl for the salsa.
• Divide tilapia over the warmed tortillas and serve with salsa and cabbage.

FISH TACOS WITH CHIPOTLE CREAM

Steps:

• Spray a broiler rack with cooking spray; preheat the broiler.
• Stir together the sour cream and chipotles in a small bowl. Set aside.
• Sprinkle the fish with the chili powder, salt and pepper. Spray lightly with olive oil cooking spray and place on the broiler rack. Broil 5 inches from the heat until the fish flakes easily when tested with a fork, 3-5 minutes. Divide the fish among the tortillas, and top with the sour cream mixture and cabbage.

FISH TACOS WITH CHIPOTLE CREAM SAUCE

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.

FISH TACOS WITH CHIPOTLE AIOLI

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.

HEALTHY FISH TACOS WITH CHIPOTLE CREAM

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.