Fish of some sort makes it to our table two or three times a week in one form or another and fish tacos are a good choice. They are fast to put together, filling and delicious wrapped with a warm tortilla. This recipe for Tex-Mex fish tacos with chipotle slaw is just too delicious not to share with you. Baja Fish Taco Sauce: Chipotle Cream Sauce. The cream sauce will make or break your baja fish tacos. It should be tangy with a bit of a kick. When I first made these baja fish tacos, my sauce was mild – some lime juice, garlic, and jalapeno mixed in with the sour cream and mayo. Something was missing from that first sauce.
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.
Fish tacos sauce recipe chipotle. Remove tortillas and fish from the oven and begin to assemble your baja fish tacos. Start with the cabbage and lettuce, then move onto the pico de gallo. Next add your fish and top with avocado, chipotle aioli, and salt, pepper, fresh cilantro, and jalapeno's to your taste. Easy fish tacos with chipotle ranch sauce are perfect for a weeknight dinner or menu plan. Spicy, creamy and delicious, these simple tacos are the perfect dinner tonight. Some days, I get so busy with work and commitments to others, that I forget to plan dinner. Baja Tacos are breaded fish tacos with a creamy chipotle sauce and topped with pico. These Fish tacos Baja are amazing with our homemade Baja sauce recipe and will amaze your guests. This post contains affiliate links which means if you make a purchase we might receive a small commission at no additional cost to you.
Grilled Fish Tacos with Chipotle Mayo Sauce is a healthier alternative to the traditional recipe. Full of amazing Mexican flavors and muy delicioso. These fish tacos are easy but loaded with flavor and made in about 30 minutes. They start with a beer-marinated white fish like cod or tilapia that’s blackened and grilled or pan seared. These quick fish tacos are topped with a smoky, slightly spicy, rich chipotle sauce made in the blender, and slaw for perfect crunch. Fish Taco Sauce Variations: There are quite a few ways you can doctor up this fish taco sauce recipe. Add more garlic: If you love the taste of garlic, add a little more until you are happy. Add sriracha: If you love sriracha as much as we do, dry using it in place of chipotle peppers. Add cayenne: If you want some heat but don’t want to use sriracha, add 1/4 to 1/2 teaspoon of cayenne pepper.
Skip the calories of fried fish tacos for the fresh flavors and healthy ingredients of this baked fish taco recipe. Instructions You’ll start by combining a yummy blend of cumin, chili powder, garlic powder and coriander to make the simplest and most delicious taco seasoning ever. These delicious fish tacos go great with a chipotle-mayonnaise sauce. This recipe first appeared with our Las Vegas issue, along with Beth Kracklauer’s story True West. 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.
To make the chipotle mayo, whisk together mayonnaise, Greek yogurt, chipotle paste, lime juice and garlic; set aside. Season tilapia with salt and pepper, to taste. In a shallow bowl, marinate tilapia with lime juice and garlic for at least 1 hour. For the fish: In a bowl, combine the chile powder, garlic salt, lime juice and 2 tablespoons of the olive oil. Toss the mixture with the fish in a shallow container and marinate for 15 minutes. 4. To serve the tacos, toast quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat. 5. To assemble: start with the fish then add remaining ingredients finishing off with a generous sprinkle of cotija cheese and finally that awesome taco sauce!
Cook the fish. Pour 3/4 of the chipotle bbq sauce over the fish and spread with a spatula or the back of a spoon. Cook the fish in a 400°F oven for 20 to 25 minutes or until and internal temperature of 145°F is reached. While the fish is cooking, prepare any taco toppings you want. Make the fish tacos. Salsa Chipotle para Tacos de Pescado. The easiest, tastiest fish taco sauce ever. Saying “ever” sounds a bit over the top but it’s true. The sauce is mild, yet tangy, smoky and smooth and really brings out the flavor in fish without overpowering it. 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.
Place Panko crumbs, salt, pepper, and chipotle powder in a shallow bowl. Wisk eggs into another shallow bowl with some salt & pepper. Slice fish into taco size pieces, about 1 inch wide by 3-4 inches long. Dip fish into the egg wash and coat with panko crumbs. Make sure that the fish is well coated but not over coated (shake well). Fried white fish, shredded cabbage, fresh cilantro, chipotle cream sauce, or any creamy white sauce, and fresh-squeezed lime juice. For now, though we’re just going to focus on that delicious Chipotle Cream Sauce Recipe! This chipotle cream sauce recipe is one thing, among others, that makes my Baja fish tacos the most glorious of all fish tacos. 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.
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.