Chipotle Fish Tacos

Name: Chipotle Fish Tacos
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 15
Cuisine: Mexican
Ingredients: 1 avocado, pitted and thinly sliced; 473 milliliters shredded cabbage (about 1/4 head); 2 Tbsps prepared chipotle mayonnaise; 8 corn tortillas, warmed; 118 milliliters fine cornmeal; 1 lime, cut into wedges; 15 servings Salt and pepper; 1 teaspoon seafood seasoning (such as Old Bay); 454 grams tilapia fillets, sliced lengthwise into 8 1-inch strips; 59 milliliters vegetable oil

The recipe Chipotle Fish Tacos is ready in about 25 minutes and is definitely an outstanding gluten free, dairy free, and pescatarian option for lovers of Mexican food. This recipe serves 15. This recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 137 calories, 8g of protein, and 7g of fat. Head to the store and pick up avocado, cornmeal, corn tortillas, and a few other things to make it today.

Instructions

In a medium bowl, stir together cabbage and mayonnaise to combine. Taste and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Mayonnaise

Cabbage

Equipment you will use

Bowl

Place cornmeal in a shallow bowl. Season fish with salt and pepper and rub with seafood seasoning. Dredge both sides in cornmeal. Warm oil in a large nonstick skillet over medium-high heat. Working in batches if necessary, place fish in a single layer in skillet. Cook, turning as necessary, until exterior is crisp and browned and center is translucent, 3 to 5 minutes total.

Ingredients you will need

Dry Seasoning Rub

Salt And Pepper

Cornmeal

Fish

Cooking Oil

Equipment you will use

Frying Pan

Bowl

Remove to a paper towel-lined plate. Repeat with remaining fish, if necessary.

Ingredients you will need

Fish

Equipment you will use

Paper Towels

Divide coleslaw, fish and avocado among tortillas.

Ingredients you will need

Tortilla

Avocado

Fish

Serve with lime wedges.

Ingredients you will need

Lime Wedge

Equipment

Bowl

Frying Pan

Paper Towels

Ingredients

Servings:

avocado, pitted and thinly sliced 473milliliters

shredded cabbage (about 1/4 head)2Tbsps

prepared chipotle mayonnaise 8

corn tortillas, warmed 118milliliters

fine cornmeal 1

lime, cut into wedges 15servings

Salt and pepper 1teaspoon

seafood seasoning (such as Old Bay)454grams

tilapia fillets, sliced lengthwise into 8 1-inch strips 59milliliters

vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Alois Lageder Terran Alpina Pinot Grigio Vigneti delle Dolomiti with a 4.3 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.