What’s better than a Wednesday before a long weekend?! Hmm…not much…maybe a Thursday or Friday…but other than that, it’s going to be a good day! :)
While I have a few more recipes to share with you from our trip to the North Shore, I need to take a few days and diverge a bit. This past weekend as Ryan and I relaxed at home in Iowa (this is a rare occasion it seems), we made some awesome fish tacos that I CAN’T WAIT to share with you. We complimented the tacos with an equally delicious peach jalapeno martini! If I must say so myself, this duo was amazing….which is why I am sharing the taco recipe with you today…and the martini recipe on Friday. Then, as you find time over Labor Day weekend, you too can whip up this fresh, smokey, spicy, delicious meal! I am not kidding you…we were giddy over how much we loved the dinner. I hope you do too!
CHIPOTLE FISH TACOS w/ Fresh Salsa & Adobo Cream
- 1 lb Halibut (or tilapia, mahi mahi)
- 1/2 cup Canola Oil
- 1 tbsp Chili Powder
- 1 Serrano Pepper, chopped
- Juice of 1 Lime
- 1/4 cup Fresh Cilantro, chopped
- 1/4 Red Onion, thinly sliced for garnish
- 1/2 cup Fresh Cilantro, chopped for garnish
- Shredded Red & Green Cabbage for garnish
- 1 cup Queso Fresca, crumbled for garnish
- 8 – 6 inch flour tortillas
- Fresh Salsa, recipe follows
- Adobo Cream, recipe follows
Before you begin to prepare this meal, prep the Fresh Salsa and Adobo Cream first. The salsa should sit for 30 minutes before serving. The recipes follow.
Once you have the salsa and cream prepared and set aside, prepare the marinade for the fish. In a large mixing bowl, combine canola oil, chili powder, serrano pepper, lime juice, and 1/4 cup freshly chopped cilantro.
Whisk well. Pour marinade into a large freezer bag and add halibut fillets (~4). Let the fish marinate for ~20 minutes at room temperature.
Preheat the grill to ~400 degrees. Brush grill with extra light olive oil. Once the grill comes to temp, remove the fish from the marinade and place flesh-side down onto the grill. Grill the fish for ~4 minutes. Flip and grill for an additional minute. (If the fish does not have skin, grill for 2 minutues per side.) Remove from the grill and flake with a fork.
Place the tortillas immediately on the grill and grill for ~15-30 seconds on each side. Watch closely.
Now that all of your ingredients are prepped, it is time to build your tacos! We topped our tortillas (in this order) with cabbage, fish, salsa, adobo mayo, red onion, cilantro, and finally crumbled cheese! SO GOOD.
- 4 large Tomatoes, seeded and chopped
- 1/2 White Onion, chopped
- 3-4 Cloves of Garlic, minced
- 4 Serrano Peppers, finely chopped
- 1/4 Fresh Cilantro, chopped
- 1 Lime, juiced
- Salt to taste
Combine all ingredients. Toss well.
Set aside for 30 minutes prior to serving.
- 1 Cup Light Sour Cream
- 1 Cup Light Mayo
- 4-5 Canned Chipotle Chilis in adobo sauce
- Juice of half of a Lemon
- Salt and Pepper to taste
Mix sour cream and mayo. In a small food processor or blender, blend chilis with adobo sauce, cream/mayo mixture, lemon juice, and salt/pepper. Set aside until ready to use.
AHHH…dinner served! Chipotle Fish Tacos served with a side of rice, black beans, and a squeeze of lime!
And don’t forget the Peach Jalapeno Martini, inspired by a martini Ryan and I shared in Wine Country! (Recipe to come on Friday)
Indulge in fish tacos and martinis this weekend…you’ve earned it! :)
And to my dear friend Mandy…I dedicate this post to you! I couldn’t help but think of you as Ryan & I prepared this meal. As for the martini, I will introduce you to the restaurant where I ordered my first Peach Jalapeno Martini in Sonoma, CA. I can’t wait to share Wine Country with you in October! To friendship and fish tacos…CHEERS!
Indulge. In Life. In Love. In Food.