Chipotle Lime Fish Tacos with Cilantro Slaw

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Chipotle Lime Fish Tacos with Cilantro Slaw

These Chipotle Lime Fish Tacos with Cilantro Slaw are the perfect taco combination!

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It’s safe to say I have a taco addiction. 

It goes along with my burrito and my “I could eat a quesadilla every day of my life” dependency issues.  Some people love chocolate.  I love chipotle flavored anything.

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My Mom used to say my issues go back to birth.  She said she consumed copious amounts of Tex-Mex while pregnant with me and was convinced I was hard wired to crave salsa.  You see, I was born in Fort Worth, Texas and she was enamored with the food for the two years my parents lived there.

I guess there are worse problems to have. 

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Especially when it’s so easy to whip up something like this at home!

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Don’t let the long ingredient list scare you, we had most of these items in our pantry and you probably do to.  In fact I only had to go out and buy the cabbage and Pico de Gallo to make these on a whim Memorial Day.

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Note: These tacos have a kick!  I made some modification ideas below if you like your food a little less hot.

Chipotle Lime Fish Tacos

with Cilantro Slaw

Adapted from AllRecipes & Epicurious

Makes 8 tacos

Ingredients:

For the Fish

1 1/2 pounds halibut or other white fish, cut into chunks

1/2 cup extra virgin olive oil

4 tablespoons white vinegar

5 tablespoons fresh lime juice

3 teaspoons honey

4 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chipotle chili powder (or whatever type you have)

2 teaspoons Old Bay, or other seafood seasoning

1 teaspoon black pepper

1 teaspoon chipotle Cholula (sub your favorite hot sauce, or omit is you are sensitive to heat)

For the Sauce

4 ounces light sour cream

2 tablespoons adobo sauce from chipotle peppers (use less if you are sensitive to heat!)

2 tablespoons fresh lime juice

1/8 teaspoon Old Bay. or other seafood seasoning

Salt & Pepper to taste

Slaw

2 cups shredded cabbage

1/4 cup fresh chopped cilantro

2 tablespoon chopped red onion

2 tablespoons sour cream

1 tablespoon fresh lime juice

1 tablespoon honey

2 tablespoons fresh seeded & chopped jalapeno (optional! Only if you like hot food!)

Other

8 taco size tortillas

Optional Additions

Sliced Avocado

Sliced Mango

Mexican Cheese or Queso Fresco

Pico de Gallo

Directions:

1. Make the marinade!  Start by whisking the olive oil, vinegar, lime, honey, garlic, cumin, chili powder, Old Bay, pepper and hot sauce in a bowl.

2. Place fish into a Tupperware or Ziploc bag with marinade.  Allow fish to marinade for 4-8 hours.IMG_7119

3. Make the dressing by combining the sour cream, adobo sauce, lime juice, and Old Bay. Add salt and pepper to taste.  Cover and refrigerate.

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4. To make the slaw combine the cabbage, cilantro, red onion, sour cream, lime juice, honey and jalapeno in a bowl.  Cover and refrigerate.

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5.  When you are ready to eat, heat grill to medium heat.  Grill fish in a grill pan or cedar planks about 3 minutes to each side.  Remove fish from heat when it flakes.  You can also cook the fish in the oven (6-8 minutes) or in a pan (3 minutes each side.)

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6.  Heat tortillas in microwave or on grill

7. Assemble the fish tacos and enjoy!

fishtacopin

Your turn…

What’s your favorite type of food?

How is your week going?

By | 2017-08-15T14:04:25-04:00 June 5th, 2014|Dinner, Fish & Seafood, Food, Grilling, Lunch, Recipes|4 Comments

4 Comments

  1. […] Chipotle Lime Fish Tacos with Cilantro Slaw […]

  2. Ellesees.blogspot.com June 12, 2014 at 8:09 am - Reply

    fish tacos are one of my FAVES, esp in the summer

  3. Stacie @ SimplySouthernStacie June 8, 2014 at 6:48 pm - Reply

    These look incredible! I love fish tacos, but have never thought about marinating the fish before! I bet that takes it to a whole new level.

  4. Annie @ What's Annie Making June 6, 2014 at 2:48 pm - Reply

    Holy yum!!!! Love fish tacos, especially when there is tasty slaw involved. Definitely giving these a shot next week. I alternate back and forth between Mexican and Italian. But lately I have been craving Mediterranean food too. I guess I’m all over the place. 😉

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