Fish Tacos With Chipotle Lime Sauce

Brightens up the sauce.

Fish tacos with chipotle lime sauce. While the fish is baking whisk sour cream mayo chiles lime juice and water in a small bowl until smooth and creamy. Fish taco sauce ingredients. To build the chipotle lime fish tacos flake the halibut and divide amongst the tortillas. Cook for 2 to 4 minutes or until fish flakes turning to brown evenly and adding additional oil as needed.

The sauce is mild yet tangy smoky and smooth and really brings out the flavor in fish without overpowering it. Use your hands to move the fish around until fully coated in the sauce. Saying ever sounds a bit over the top but it s true. Place the tilapia in a shallow dish and pour the marinade over the fish.

Allow to marinate for 15 minutes. Loaded with avocado homemade mango salsa red cabbage slaw cilantro lime cauliflower rice and spicy chipotle lime mayo i promise this will become your favorite paleo and low carb fish recipe. Makes up the base of the sauce. Salsa chipotle para tacos de pescado.

Add to each tortilla a slice of avocado a drizzle of greenade green chile sauce and a portion of the slaw. To make the marinade whisk together the olive oil vinegar lime juice lime zest honey garlic cumin chili powder seafood seasoning black pepper and hot sauce in a bowl until blended. Season to taste with salt and pepper. Use diced chipotle pepper in adobo sauce.

Working with about a third of the fish at a time toss fish in flour mixture and add to hot oil. Blend until smooth scraping the sides down if necessary. In a shallow dish combine flour and salt. Serve fish tacos with corn or flour tortillas homemade pico de gallo cilantro lime slaw fresh cilantro and of course the creamy dreamy chipotle lime cream sauce.

Combine the olive oil lime zest and juice garlic paprika chili powder salt and chipotle pepper in a mini food processor or blender and pulse until smooth. Best kind of fish. In a large skillet heat oil over medium heat. Cover and refrigerate 6 to 8 hours.

Taste and adjust seasonings and add salt. Drain fish on paper towels. Place fish in a large zip top bag and pour sauce over it. Recipe adapted from homesick texan.

Add more or less depending on your taste. These healthy whole30 and paleo fish taco bowls with mango salsa and chipotle lime mayo make an absolutely wonderful mexican inspired summer dinner. You should have about 1 cup. To make this fish taco sauce recipe you will need.

This whole30 fish taco bowls recipe is gluten free dairy free grain free and refined sugar free. Lightens up the mayo to make the sauce creamy. 1 tablespoon chile powder. 1 teaspoon garlic salt juice of 1 lime 4 tablespoons olive oil 1 1 2 pounds flaky white fish such as mahi mahi or cod cut into 4 ounce fillets chipotle sauce.