Best 2 Fish Tacos With Creamy Chipotle Sauce And Pico De Gallo Recipes

Calling all taco enthusiasts and seafood lovers! Embark on a culinary journey with our tantalizing Fish Tacos, a harmonious blend of crispy fish, creamy chipotle sauce, and refreshing pico de gallo. Dive into the depths of flavor with our perfectly seasoned fish, expertly fried to achieve a golden-brown exterior and a tender, flaky interior. Complementing the fish is our creamy chipotle sauce, a symphony of smoky, tangy, and slightly spicy notes that will dance on your taste buds. To balance the richness, our vibrant pico de gallo adds a burst of freshness with its zesty combination of diced tomatoes, onions, cilantro, and a hint of lime. These tacos are more than just a meal; they're a celebration of coastal flavors, ready to transport you to a beachside paradise with every bite. So, gather your ingredients, fire up your stove, and let's embark on this culinary adventure together.

Let's cook with our recipes!

FISH TACOS WITH PICO DE GALLO

Fish Tacos with Pico de Gallo image

Easy pan fried fish tacos with pico de gallo salsa. They are similar to Baja style fish tacos except the fish is lightly floured and pan fried instead of battered and deep fried. The taste of the fish is more delicate.

Provided by Douglas Cullen

Categories Fish Lunch

Time 45m

Number Of Ingredients 14

Ingredients

2 medium tomatoes or 3 plum tomatoes
1/4 white onion
1 jalapeño chile
6 sprigs of cilantro
5 limes
1 tsp salt
1 1/4 lb. mild white fish (we used tilapia for this recipe)
8 corn tortillas or flour tortillas
8 leaves romaine lettuce
4 tbsp flour
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp salt
2 cups cooking oil

Steps:

Cut the tomato in quarters. Remove the seeds and pulp and discard.
Cut the tomato quarters in 1/4" pieces.
Cut the onion into 1/4" pieces.
Cut the stem off the jalapeño then cut the jalapeño into quarters. Remove the seeds and veins.
Finely chop the jalapeño.
Finely chop the cilantro.
Place all the chopped ingredients into a bowl. Sprinkle with the salt and squeeze the juice of the lime over the ingredients.
Mix with a spoon until all of the ingredients are evenly dispersed.
Set aside while you prepare the fish tacos.
In a mixing bowl, add the flour, black pepper, paprika, and salt. Mix well.
Rinse and dry the 8 leaves of romaine lettuce.
Cut the fish into 2" to 3" pieces.
Coat the pieces of fish in the flour mixture and set aside.
In a large frying pan heat the cooking oil to medium hot.
Fry the fish for about 3 minutes per side.
Place the cooked fish on a plate covered with paper towels to absorb the excess oil.
Heat the tortillas in a frying pan or comal.
Warm the tortillas on a hot griddle or comal until pliable.
On each tortilla, place 1 leaf of lettuce, 1 or 2 pieces of cooked fish.
Top with a spoonful of pico de gallo and serve with a halved lime on the side.

Nutrition Facts : Calories 450 kcal, Carbohydrate 48 g, Protein 35 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 71 mg, Sodium 928 mg, Fiber 8 g, Sugar 4 g, ServingSize 1 serving

BAJA FISH TACOS

Baja Fish Tacos image

Categories Fish Backyard BBQ Dinner Lunch Summer Grill Grill/Barbecue Healthy

Yield Makes 8 servings

Number Of Ingredients 12

Ingredients

2 lb mahi-mahi
1/2 cup vegetable oil
3 tbsp lime juice
5 tsp chili powder
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 1/2 tsp minced garlic
Salt, to taste
8 flour tortillas, 8 inches in diameter
Southwestern Slaw
1 cup Chipotle Pico de Gallo
1/2 cup Mexican Crema

Steps:

Preheat a gas grill to medium-high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.
Cut the mahi-mahi into 16 equal slices.
Combine the oil, lime juice, chili powder, cumin, coriander, garlic, and salt. Coat the mahi-mahi with the marinade.
Grill the fish on the first side over direct heat until the flesh is firm and well-marked, about 2 minutes. Turn the fish and grill until cooked through, about 1 1/2 to 2 minutes more.
Grill the tortillas until they have light grill marks and are heated through, about 15 seconds on the first side. Turn the tortillas and grill them until they just start to bubble, another 15 seconds.
Center 2 pieces of grilled fish on each tortilla, and top with the Southwestern Slaw and Chipotle Pico de Gallo. Add a dollop of Mexican Crema, fold in half, and serve immediately.

Tips:

For the best flavor, use fresh fish fillets. If using frozen fillets, thaw them completely before cooking.
Season the fish fillets with salt, pepper, and chili powder before cooking. This will help to enhance the flavor of the fish.
Cook the fish fillets over medium heat until they are cooked through. Do not overcook the fish, as this will make it tough and dry.
To make the creamy chipotle sauce, simply combine all of the ingredients in a food processor or blender and blend until smooth. Taste the sauce and adjust the seasonings as needed.
To make the pico de gallo, simply combine all of the ingredients in a bowl and stir to combine. Taste the pico de gallo and adjust the seasonings as needed.
To assemble the fish tacos, simply place a fish fillet on a tortilla and top with some creamy chipotle sauce, pico de gallo, and your favorite toppings.

Conclusion:

Fish tacos are a delicious and easy-to-make meal that can be enjoyed by people of all ages. They are perfect for a quick and easy weeknight dinner or for a fun and festive party. With a variety of toppings to choose from, fish tacos can be customized to suit everyone's taste. So next time you're looking for a delicious and healthy meal, give fish tacos a try!