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
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
GRILLED FISH TACOS WITH CHIPOTLE CREMA
Steps:
- Make the chipotle crema: In a small bowl, whisk the mayonnaise and sour cream until combined. Squeeze in lime juice, to taste, and whisk. Add salt, pepper and chipotle, to taste.
- Make the tacos: Heat a large skillet over medium heat for 3 minutes. Meanwhile, pour a few tablespoons of oil in a small bowl. Separate the corn tortillas from each other but keep them in a stack then run the outer edges through the oil. Add a few tortillas at a time to the dry skillet and heat until soft and hot, about 30 seconds per side. Wrap the tortillas in a clean, dry kitchen towel or place in a tortilla warmer, to keep warm.
- Heat a grill pan or grill over high heat for at least 5 minutes.
- Meanwhile, slice the fish fillets into 1-by-2-inch strips. Pat dry with a paper towel. Season generously with salt and a pinch of pepper.
- Wipe the grill pan or grill grates with a lightly oiled towel right before cooking to remove any char and debris. (This will give you great grill marks and help the fish from sticking.) Working in batches, cook the fish strips in a single layer just until they are opaque and flake in the middle (making sure not to overcook them), about 2 minutes per side.
- Top each tortilla with 3 fish strips, a pinch of the cabbage and a drizzle of the crema. Serve right away with lime wedges and pico de gallo or hot sauce on the side.
GRILLED CHIPOTLE SALMON TACOS
When fresh fish is available, I pull out my salmon taco recipe and fire up the grill. Try it with whitefish or mahi mahi, too. -Brenda Washnocok, Negaunee, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- Place oil, citrus juices, chipotle peppers, adobo sauce, soy sauce, garlic and oregano in a blender; cover and process until blended. Pour half of the marinade into a 13x9-in. dish. Add salmon, skin side down. Turn fillets to coat both sides; refrigerate, covered, 30 minutes. Reserve remaining marinade for basting fish., For slaw, in a large bowl, whisk vinegar, oil, sugar, salt and pepper until blended. Add cabbages, onion and cilantro; toss to coat. Refrigerate until serving., Remove salmon from marinade; discard any remaining marinade in dish., Place salmon on a lightly oiled grill rack, skin side down. Grill, covered, over medium heat 5 minutes. Spoon some of the reserved marinade over fish. Grill 4-6 minutes longer or until fish just begins to flake easily with a fork, basting occasionally with remaining marinade. , Break fish into bite-sized pieces, removing skin if desired. Serve in tortillas with slaw.
Nutrition Facts : Calories 326 calories, Fat 19g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 297mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges
GRILLED TEX-MEX FISH TACOS
These grilled tacos combine two of our favorite foods, fish and Tex-Mex. They remind us of living on the Texas Gulf Coast. Now that we live in Colorado I have to make all our favorite seafood and Mexican dishes to our liking! Serve with creamy slaw and add avocado slices or any favorite taco toppings.
Provided by Mountain Girl
Categories Main Dish Recipes Taco Recipes
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Mix 1/4 cup olive oil, chili powder, Mexican oregano, cumin, chipotle powder, salt, coriander, lime zest, and lime juice together in a gallon-sized zip-top bag. Add tilapia and toss gently until well coated. Marinate for 30 minutes to 2 hours.
- Meanwhile, combine cream cheese, yogurt, garlic, chipotle in adobo, and cumin for spread in a bowl. Set aside.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Coat a grill basket with 2 tablespoons olive oil; place fish into the prepared basket.
- Cook the fish on the preheated grill just until it flakes easily with a fork, about 10 minutes.
- Serve on warm tortillas with chipotle spread.
Nutrition Facts : Calories 444.4 calories, Carbohydrate 29.7 g, Cholesterol 62.5 mg, Fat 24.4 g, Fiber 6 g, Protein 29.1 g, SaturatedFat 6.8 g, Sodium 591.1 mg, Sugar 1.5 g
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 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
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- Place fish fillets on a plate; rub each fillet on both sides with the oil. In a small bowl combine chili powder, cumin, salt, and pepper; rub onto fillets on both sides. Stack tortillas, if using, and wrap in foil. For chipotle cream, in another small bowl stir together sour cream and chopped chipotle pepper; set aside.
- For a charcoal grill, place fish and tortilla stack on the greased rack of an uncovered grill directly over medium coals until fish just flakes easily when tested with a fork and tortillas are heated through, turning fish and tortilla stack once. (Allow 4 to 6 minutes per 1/2-inch thickness of fish). (For a gas grill, preheat grill. Reduce heat to medium. Place fish and tortilla stack on greased grill rack over heat. Cover and grill as above.)
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