Fish Tacos with Chipotle Aioli Recipe

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Fish Tacos with Chipotle Aioli Recipe

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I came up with this recipe after having fish tacos at a seafood restaurant. Instead of frying the fish, I grill it and add a couple of fresh items to give this light healthy meal new flair. —Anthony Dolby, Howland, Oregon
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. Grill: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. Grill: 15 min.

Ingredients

  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/2 cup sliced red onion
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon canola oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • AIOLI:
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1/2 teaspoon ground chipotle pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon Louisiana-style hot sauce
  • TACOS:
  • 1-1/2 pounds mahi mahi
  • 1 tablespoon canola oil
  • 1 envelope taco seasoning
  • 8 flour tortillas (8 inches)
  • 2 cups coleslaw mix
  • 1 cup shredded Mexican cheese blend
  • 2 jalapeno peppers, seeded and sliced
  • Lime slices

Directions

In a small bowl, toss the first six ingredients. In another bowl, mix aioli ingredients; refrigerate until assembly.
Brush fish with oil; sprinkle with taco seasoning. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill fish, covered, over medium-high heat or broil 4 in. from heat 6-8 minutes on each side or until fish just begins to flake easily with a fork. Remove fish from grill, cover loosely with foil to keep warm.
Place tortillas on grill. Grill, 5-10 seconds or until lightly browned, turning occasionally.
To assemble, flake fish into pieces. Spread half of the aioli over tortillas. Top with fish, black bean mixture, coleslaw, cheese and jalapeno. Serve with lime and remaining aioli. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Fish Tacos with Chipotle Aioli in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p139

  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/2 cup sliced red onion
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon canola oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • AIOLI:
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1/2 teaspoon ground chipotle pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon Louisiana-style hot sauce
  • TACOS:
  • 1-1/2 pounds mahi mahi
  • 1 tablespoon canola oil
  • 1 envelope taco seasoning
  • 8 flour tortillas (8 inches)
  • 2 cups coleslaw mix
  • 1 cup shredded Mexican cheese blend
  • 2 jalapeno peppers, seeded and sliced
  • Lime slices
  1. In a small bowl, toss the first six ingredients. In another bowl, mix aioli ingredients; refrigerate until assembly.
  2. Brush fish with oil; sprinkle with taco seasoning. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill fish, covered, over medium-high heat or broil 4 in. from heat 6-8 minutes on each side or until fish just begins to flake easily with a fork. Remove fish from grill, cover loosely with foil to keep warm.
  3. Place tortillas on grill. Grill, 5-10 seconds or until lightly browned, turning occasionally.
  4. To assemble, flake fish into pieces. Spread half of the aioli over tortillas. Top with fish, black bean mixture, coleslaw, cheese and jalapeno. Serve with lime and remaining aioli. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Fish Tacos with Chipotle Aioli in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p139

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