Fish Tacos with Chipotle Sauce

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Looking for comfort food that is still healthy at the same time? These Fish Tacos with Chipotle Sauce are what ou need! For me, these Fish Tacos are a perfect for a Friday evening, even better with friends.

Which fish to choose for Fish Tacos?

When you prepare Fish Tacos, you will marinate the fish, then it will be mixed with spicy sauces. It is therefore not necessary to choose a noble fish. Prefer white and rather thick fish filet like cod, whiting, hake , saithe.

It is better to choose fresh fish. If you take frozen fish, let it thaw in the fridge for 10 to 12 hours (it is best to take it out in the morning for the same evening)

Fish Tacos with Chipotle Sauce

How to organize a taco night?

I love making tacos when I have friends at home for dinner. Why? Because I can prepare everything in advance and enjoy the evening at the table with my friends. Here is how I prepare my taco nights, hour by hour in order not to be overwhelmed!

Prepare a taco night

  • The day before: Groceries – Don’t forget the tortilla chips. On the other hand, the guacamole, you can leave it where it is and take instead two ripe avocados!
  • 6 p.m. : Fish – Start with the fish marinade and let it marinate in the fridge in a closed container.
  • 6:15 p.m. : Pico de Gallo – Then prepare the Pico de Gallo so it has time to infuse as well. Do not prepare it too much in advance, 2 hours is enough.
  • 6.30 p.m .: Guacamole and chipotle sauce – In your blender, first put all the ingredients for the guacamole, then pour the guacamole into a small bowl. Clean your blender. If there is some guacamole left over, it’s not tragic because it won’t feel in the chipotle sauce. On the other hand, do not change the order because the reverse is more problematic. Then blend the ingredients for the chipotle sauce.
  • 6:45 p.m. : Salad and red cabbage – Wash and cut a few salad leaves. Cut the red cabbage finely and put it in a bowl with lemon and salt. Massage it for 5 minutes to make it more tender.
  • 7 p.m. : Set up your table by placing all the sauces and raw vegetables in the center of the table. Everyone will serve according to their tastes!
  • 7:15 p.m. : Sauté the fish in a pan. You can also do this later if you want the fish to be hot. and wait for your friends quietly! All you have to do is heat your fish in a pan.
  • 7:30 p.m. : A little well-deserved break!

Do you have vegetarian friends? Add a cauliflower prepared in the same way as fish, i.e. marinated then instead of cooking it in a pan, you can cook it in the oven for 25 minutes at 200 ° C.

Fish Tacos with Chipotle Sauce

Recipe for Fish Tacos with Chipotle Sauce

For 4 servings you need the following ingredients.

Ingredients

For the tacos

  • 16 small or 8 large soft tortillas
  • 8 green salad leaves
  • 1/6 red cabbage
  • 1 lime
  • olive oil
  • Salt
  • Cilantro or flat parsley

For the fish

  • 400 g of fresh fish
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 3 tablespoons of olive oil
  • 1 pinch of dry chilis
  • salt and pepper

For the chipotle sauce

  • 2 chipotle peppers in adobo sauce, in can
  • 150 g mayonnaise
  • 1 lime

For the pico de gallo

  • 4 tomatoes
  • 1 or 2 fresh peppers, depending on their size and your taste
  • 1 lime
  • 1 teaspoon ground cumin
  • Salt
  • Cilantro or flat parsley

For the guacamole

  • 2 avocados
  • 1 tablespoon of pico de gallo
  • 1 lime
  • Olive oil
  • Salt

Preparation

Start by cutting the fish into cubes. Then, marinate the fish with the cumin, paprika, dry chilis and olive oil. Add salt and pepper.

Prepare the pico de gallo by finely chopping the tomatoes, fresh chilli and cilantro. Place everything in a small bowl. Add the cumin, a pinch of salt and the lime juice.

For the guacamole, mix the avocados with the pico de gallo, the lime juice and a pinch of salt. Add a drizzle of olive oil to make the guacamole creamier.

For the chipotle sauce, mix the chipotle peppers in adobo sauce with the mayonnaise and lime juice.

Finely chop the red cabbage. Add a good pinch of salt and the juice of a lime. Massage the cabbage with your hands for 5 minutes to make it more tender.

Sauté the fish in a pan with a drizzle of olive oil.

To assemble your tacos, heat one tortilla in a pan without adding fat in 30 seconds on each side. Then spread a spoonful of guacamole, a salad leaf, red cabbage, 3 cubes of fish, a tablespoon of pico de gallo and finish with the chipotle sauce.

Note

For a vegetarian version, replace the fish with cauliflower. Instead of cooking it in a pan, you can bake it for 25 minutes at 200 ° C.

Fish Tacos with Chipotle Sauce

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Print Recipe

Fish Tacos with Chipotle Sauce

Rate this recipe! Slide over the stars below to rate this recipe.
5 from 1 vote
Prep Time 35 mins
Cook Time 5 mins
Course Main course
Cuisine International, Mexican
Servings 4
Calories

Ingredients
  

For the tacos

  • 16 small or 8 large soft tortillas
  • 8 green salad leaves
  • 1/6 red cabbage
  • 1 lime
  • olive oil
  • Salt
  • Cilantro or flat parsley

For the fish

  • 400 g of fresh fish
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 3 tablespoons of olive oil
  • 1 pinch of dry chilis
  • salt and pepper

For the chipotle sauce

  • 2 chipotle peppers in adobo sauce in can
  • 150 g mayonnaise
  • 1 lime

For the pico de gallo

  • 4 to matoes
  • 1 or 2 fresh peppers depending on their size and your taste
  • 1 lime
  • 1 teaspoon ground cumin
  • Salt
  • Cilantro or flat parsley

For the guacamole

  • 2 avocados
  • 1 tablespoon of pico de gallo
  • 1 lime
  • Olive oil
  • Salt

Instructions
 

  • Start by cutting the fish into cubes. Then, marinate the fish with the cumin, paprika, dry chilis and olive oil. Add salt and pepper.
  • Prepare the pico de gallo by finely chopping the tomatoes, fresh chilli and cilantro. Place everything in a small bowl. Add the cumin, a pinch of salt and the lime juice.
  • For the guacamole, mix the avocados with the pico de gallo, the lime juice and a pinch of salt. Add a drizzle of olive oil to make the guacamole creamier.
  • For the chipotle sauce, mix the chipotle peppers in adobo sauce with the mayonnaise and lime juice.
  • Finely chop the red cabbage. Add a good pinch of salt and the juice of a lime. Massage the cabbage with your hands for 5 minutes to make it more tender.
  • Sauté the fish in a pan with a drizzle of olive oil.
  • To assemble your tacos, heat one tortilla in a pan without adding fat in 30 seconds on each side. Then spread a spoonful of guacamole, a salad leaf, red cabbage, 3 cubes of fish, a tablespoon of pico de gallo and finish with the chipotle sauce.

Notes

For a vegetarian version, replace the fish with cauliflower. Instead of cooking it in a pan, you can bake it for 25 minutes at 200 ° C.
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