Monday December 22nd 2014
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Baja Fish Tacos with Chipotle-Lime Slaw

The Hubbs and I found this recipe in our favorite grillin’ cookbook:  ”Weber’s Way to Grill.”  We truly haven’t found a recipe yet that we don’t love from this book.  The recipe is actually called “Baja Fish Wraps with Chipotle-Lime Slaw;” however, we call them our “Baja Fish Tacos.”  My Hubby grew up in southern California and the first sentence out of his mouth when he tried these were, “These taste JUST like the true California fish tacos I grew up with.”  Hence… In our home, they have been renamed.  Here is what you need to build 6 tacos (or whatever you want to call them)…

INGREDIENTS:

For the Rub

  • 1/2 teaspoon pure chile powder
  • 1/4 teaspoon ground cumin (The original recipe calls for 1/2 teaspoon, but I found the cumin to be too overpowering in that quantity.)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 4 halibut, salmon, or tilapia fillets (I used tilapia today, since that is what I had in the house.  You can also use a few different types of fish and mix them together!)
For the Slaw
  • 3 cups very thinly sliced green cabbage
  • 1/4 cup coarsely chopped fresh cilantro
  • 1/4 c mayo (I used light mayo and it tasted great.)
  • 2 tablespoons fresh lime juice (I used 100% Real Juice out of the jug because I was out of limes.)
  • 2 teaspoons granulated sugar
  • 1 teaspoon canned chipotle chile in adobo, minced
  • 1/2 teaspoon kosher salt
6 flour tortillas (10 to 12 inches)

Preparation

  1. Mix all the rub ingredients together in a small bowl.  Brush or spray your fish fillets with oil and apply the rub evenly over each fillet.  Cover and set aside in the refrigerator.    
            
2.  In a large bowl, combine all the slaw ingredients and toss to make sure the cabbage is evenly coated.  Set aside until you are ready to build your tacos.
3.  Prepare the fish.  The cookbook calls for grilled fish, but I pan sauteed mine this time.  We have gone with both cooking techniques, so I can assure you the tacos will turn out delicious either way.  Prepare your fish as instructed on the packaging or by the market you purchased it.

4.  Break the prepared fish into large chunks.

5.  Build your tacos!  You can pile in slaw or fish first; it doesn’t make a difference.  My hubby folds them into true tacos.  I go for more of a burrito effect, folding the bottom in first, and then the two sides.  I find this technique a little less messy.

And here is the final result!  Yum!

 

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