Grilled Fish Tacos With Chipotle Lime Dressing Recipes

Steps:

• For the tortillas: Brush a hot griddle with oil and heat the tortillas on each side to brown them up a bit. Wrap them in foil to keep hot until it's time to eat.
• 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.
• For the chipotle sauce: In the meantime, combine the mayonnaise, cilantro, honey, chipotles, lime juice and salt in a food processor and blend until creamy and smooth. Transfer the sauce to a container (I like to store it in a squeeze bottle) and refrigerate until ready to serve.
• Put the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the fish and cook for 3 to 4 minutes per side. Remove to a plate and flake with a fork.
• To build each taco, spoon some fish onto 2 stacked tortillas (see Cook's Note). Top with some chipotle sauce, cabbage, cilantro and Pico de Gallo.
• In a medium bowl, combine the tomatoes, onions, jalapenos, cilantro and lime juice. Season with salt and pepper.

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.

Steps:

• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a medium bowl, whisk together olive oil, garlic, and lime juice. Add fish and turn once to coat; let sit 5 minutes.
• Remove fish from marinade, letting excess drip off. Season with salt and pepper and grill until flesh is opaque throughout, 12 minutes, flipping once. With a fork, break fish into large pieces and serve with tortillas and corn relish.

Steps:

• Combine oil, vinegar, lime juice, lime zest, honey, garlic, seafood seasoning, cumin, chili powder, and black pepper in a nonreactive bowl or large resealable zip-top bag. Add mahi mahi and marinate for 8 hours, or overnight.
• At the same time, combine yogurt, lime juice, and cilantro for dressing in a bowl. Chill overnight while fish marinates.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Remove mahi mahi from marinade and place on a grill pan; discard excess marinade. Cook until fish flakes easily with a fork, turning as needed, about 5 minutes.
• Serve fish on warmed tortillas with dressing.

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.

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.

Steps:

• Preheat the oven to 425 degrees F.
• Mix together the honey, chipotle peppers and adobo sauce, 1 tablespoon of the olive oil and juice and zest of 1 lime in a small bowl to make a glaze. Set aside.
• Put the broccoli slaw in the bottom of a baking dish. Drizzle with the remaining olive oil and season with a pinch of salt and pepper, then toss. Scatter over the sliced sweet peppers and chiles. Top the slaw and peppers with the cod fillets. Season the cod with a good pinch of salt and pepper. Pour the chipotle glaze over the fish and around the baking dish over the slaw.
• Roast until the fish is cooked through and flaky, 18 to 20 minutes. Remove from the oven and immediately squeeze over the juice of the other lime. Flake the cod into large chunks and sprinkle over the chopped cilantro.
• To build the tacos, place a couple chunks of cod into each taco shell. Top with a pinch of slaw, some sliced avocado, sour cream and hot sauce. Garnish with a lime wedge and squeeze over a little juice before eating.

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.

Steps:

• Rub the garlic salt, paprika, sugar and some seasoning into the flesh of the salmon fillet. Heat grill to high.
• Mix the yogurt, chipotle paste or hot sauce and lime juice together in a bowl with some seasoning, and set aside. Place the salmon on a baking tray lined with foil and grill, skin-side down, for 7-8 mins until cooked through. Remove from the grill and carefully peel off and discard the skin.
• Flake the salmon into large chunks and serve with the warmed tortillas, chipotle yogurt, shredded cabbage, coriander, jalapeños and lime wedges. Add a shake of hot sauce, if you like it spicy.