Best 5 Fish Tacos With Dill Aioli Recipes

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Indulge in the tantalizing flavors of Baja-inspired fish tacos, a culinary symphony of crispy fish, tangy slaw, and creamy dill aioli, all nestled in warm tortillas. This recipe offers a delightful twist to the classic fish taco, featuring tender white fish enveloped in a light and crispy beer batter, complemented by a vibrant cabbage slaw bursting with freshness and a zesty dill aioli that adds a layer of richness and tang. As a bonus, this article also includes a simplified version of the recipe for those short on time, as well as a vegetarian alternative that substitutes the fish with succulent grilled portobello mushrooms, ensuring everyone can savor this delectable dish.

Let's cook with our recipes!

BAJA FISH TACOS WITH CHIPOTLE AIOLI ROJO SALSA



Baja Fish Tacos with Chipotle Aioli Rojo Salsa image

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 30

3 cups finely sliced green cabbage
1 cup finely sliced red cabbage
Kosher salt
2 tablespoons torn fresh cilantro leaves
1 lime
3/4 cup mayonnaise
1 tablespoon pureed chipotle in adobo
1 teaspoon dark agave syrup
1 pound boneless, skinless halibut fillets
1/4 cup cornstarch
1 teaspoon chili powder
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 1/2 cups lager beer, chilled
2 quarts canola oil
Twelve 5-inch fresh corn tortillas
1/4 cup grated Parmesan
1 cup Rojo Salsa, recipe follows
Fresh Tortilla Chips, recipe follows
2 dried ancho chiles
2 dried guajillo chiles
2 dried pasilla chiles
4 quartered Roma tomatoes, stemmed
3 cloves garlic, peeled
1 jalapeno, seeded and stemmed
1 medium sweet onion, sliced
Kosher salt
Kosher salt
Canola oil, for frying
24 thick, good-quality corn tortillas

Steps:

  • For the cabbage slaw: Add the cabbage to a mixing bowl and season with salt. Toss with your hands and gently massage the cabbage to tenderize. Add the cilantro and juice from the lime.
  • For the smoky chipotle aioli: Combine the mayonnaise, chipotle and agave in a small bowl. Taste and adjust the seasoning as needed.
  • For the Baja fish tacos: Carefully cut the halibut into 12 even-sized pieces (each about 4 inches long). Combine the cornstarch, chili powder and 3/4 cup flour in a large bowl and sprinkle with salt and pepper. Using a whisk, create a well in the center and slowly pour in the beer as you stir. Slowly incorporate the dry ingredients into the beer, forming a smooth batter.
  • Heat 3 inches oil in a heavy pot to 350 degrees F. Line a tray with paper towels.
  • Season the remaining 1/4 cup flour in a shallow dish with salt and pepper. Lightly dredge each piece of fish in it, shaking off any excess. Dip into the batter, then place in the hot oil. Cook, turning occasionally, until golden brown, 3 to 4 minutes. Drain on the paper towels and season with salt. Keep warm.
  • To assemble, place a large nonstick pan over medium heat. Place the tortillas in the pan 2 at a time and lightly drizzle with oil. Sprinkle with the Parmesan and cook until golden and the Parmesan is crispy and stuck to the tortilla, 30 to 40 seconds on each side.
  • To make each taco, smear a little chipotle aioli on the bottom of each tortilla. Top with some drained slaw, a piece of crispy fish and some Rojo Salsa. Serve with Tortilla Chips.
  • Remove the stems and seeds from the dried chiles, then tear them into large pieces. Toast the chiles in a large saute pan over medium-high heat until they start to change color, about 2 minutes. Remove from the heat and add hot water to just cover the chiles (about 2 cups). Place back on medium-low heat and simmer until soft and tender, 13 to 15 minutes. Remove from the heat and set aside to cool.
  • Preheat the broiler.
  • Place the tomatoes, garlic, jalapeno and onions on a baking tray, then broil until everything is charred well, turning once, 7 to 8 minutes. Transfer to a blender along with the chiles and their cooking liquid and pulse until smooth but still with a little texture. Taste and adjust the seasoning. Set aside until ready to serve.
  • Break down the salt into finer pieces in a mortar and pestle (so it sticks to the chips better).
  • Heat 5 to 6 inches oil to 350 degrees F in a heavy pot.
  • Stack up the tortillas and cut into 6 even pieces. Working in batches, sprinkle into the hot oil and cook, stirring so they don't stick together, until puffed and golden, 2 to 3 minutes. Drain and place on a rack over a tray. Season with salt immediately. Serve warm with salsa.

FISH TACOS ULTIMO



Fish Tacos Ultimo image

After many attempts and many combinations of ingredients these fish tacos are ULTIMO!

Provided by rev'd up chef

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 8

Number Of Ingredients 18

2 pounds tilapia fillets
2 tablespoons lime juice
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
cooking spray
½ cup plain fat-free yogurt
2 tablespoons lime juice
1 ½ tablespoons chopped fresh cilantro
1 ½ teaspoons canned chipotle peppers in adobo sauce
16 (5 inch) corn tortillas
2 cups shredded cabbage
1 cup shredded Monterey Jack cheese
1 tomato, chopped
1 avocado - peeled, pitted, and sliced
½ cup salsa
2 green onions, chopped

Steps:

  • Rub tilapia fillets with 2 tablespoons lime juice and season with salt, black pepper, garlic powder, and paprika. Spray both sides of each fillet with cooking spray.
  • Preheat grill for medium heat and lightly oil the grate.
  • Combine yogurt, 2 tablespoons lime juice, cilantro, and chipotle pepper in a blender; pulse until sauce is well blended. Set aside.
  • Grill tilapia on preheated grill until fish is easily flaked with a fork, about 5 minutes on each side.
  • Heat each corn tortilla in a skillet over medium-low heat until warm, about 1 minute. Divide grilled fish evenly over corn tortillas and serve with cilantro-lime sauce, cabbage, Monterey Jack cheese, tomato, avocado, salsa, and green onions.

Nutrition Facts : Calories 335.7 calories, Carbohydrate 29.2 g, Cholesterol 54.5 mg, Fat 11 g, Fiber 6 g, Protein 31.5 g, SaturatedFat 3.8 g, Sodium 846.7 mg, Sugar 3.4 g

TILAPIA FISH TACOS WITH RED PEPPER-LIME SLAW AND BLUE CHEESE AIOLI



Tilapia Fish Tacos with Red Pepper-Lime Slaw and Blue Cheese Aioli image

I love tilapia fish tacos and am always searching for that perfect fish taco. This recipe is my culmination of all of my favorite elements found in all my favorite restaurant's fish taco dishes. Garnish with lime.

Provided by Age Of Taurus

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 12

Number Of Ingredients 20

1 lime, juiced
1 cup roasted red pepper oil, divided
⅓ cup blue cheese salad dressing
¼ cup mayonnaise
½ (8 ounce) container sour cream
1 teaspoon cayenne pepper
½ teaspoon chopped fresh dill
½ (16 ounce) package coleslaw mix
1 lime, juiced
½ medium white onion, diced
1 roasted red pepper, chopped
2 tablespoons vegetable oil, divided, or as needed
4 cloves garlic, sliced
4 (3 ounce) fillets tilapia, cut into cubes
1 lime, juiced
1 tablespoon sour cream
1 tablespoon cayenne pepper
1 tablespoon Cajun seasoning
½ teaspoon chopped fresh dill
1 (12 ounce) package soft corn tortillas

Steps:

  • Whisk juice of 1 lime, 2 tablespoons red pepper oil, blue cheese dressing, mayonnaise, sour cream, 1 teaspoon cayenne pepper, and 1/2 teaspoon dill in a bowl until combined. Cover and place aioli sauce in freezer until ready to serve.
  • Place coleslaw mix in a medium bowl. Add juice of 1 lime, 1/2 cup red pepper oil, onion, and chopped roasted red pepper. Toss together until slaw is thoroughly mixed.
  • Heat 1 1/2 tablespoon vegetable oil in a skillet over high heat. Add garlic; cook until slightly browned, about 1 minute. Add tilapia; saute until starting to brown, about 2 minutes. Add juice of 1 lime, sour cream, cayenne pepper, Cajun seasoning, and dill. Cook and stir until tilapia is browned, about 4 minutes more. Reduce heat to low.
  • Heat the remaining vegetable oil in a smaller skillet over medium heat. Add tortillas 1 at a time. Cook until bubbles form and tortillas are lightly browned, about 1 minute per side.
  • Place a portion of the tilapia on each tortilla. Top with coleslaw mixture and chilled aioli sauce.

Nutrition Facts : Calories 355.1 calories, Carbohydrate 18.3 g, Cholesterol 19.5 mg, Fat 28.2 g, Fiber 2.5 g, Protein 8.7 g, SaturatedFat 5.3 g, Sodium 289.1 mg, Sugar 1.1 g

FISH TACOS WITH CHIPOTLE AIOLI



Fish Tacos with Chipotle Aioli image

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

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 22

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 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

Steps:

  • 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.

Nutrition Facts :

AIOLI



Aioli image

This classic sauce is the perfect match for everything from French fries to poached fish. While the traditional method requires just a bowl, whisk and elbow grease, we also tried making it in a mini food processor and it works just as well. Three cloves of garlic will produce a strong but not overpowering flavor, so scale up or down as you desire. We found a combination of half neutral oil and half olive oil strikes the right balance with a subtle olive oil flavor that's not too grassy or bitter.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 8

3 cloves garlic
Kosher salt
1 tablespoon lemon juice
2 large egg yolks
1/2 cup neutral oil, such as vegetable or safflower oil
1/2 cup extra-virgin olive oil
1 tablespoon water, plus more if needed
Pinch cayenne pepper

Steps:

  • Smash the garlic cloves with the side of a chef's knife and sprinkle with 1/2 teaspoon salt. Finely chop the garlic, using the side of the knife to periodically mash it against the cutting board, until it becomes a smooth paste. (You can also do this in a mortar and pestle.)
  • To make the aioli in a mini food processor, put the garlic paste in a mini food processor, add the lemon juice and egg yolks and pulse to combine. With the machine running, add the neutral oil a few drops at a time, making sure it incorporates into the yolks and the mixture emulsifies. Once all of the neutral oil is added, scrape down the sides of the work bowl and add the olive oil in the same manner. (If the machine seems like it is working too hard or straining while adding the oil, add the tablespoon of water at this point to loosen the mixture a bit; otherwise, add the tablespoon of water once all of the oil has been added.) Mix in the cayenne. The aioli should be thick, shiny and smooth, with a spreadable consistency similar to jarred mayonnaise. If you want a slightly thinner sauce, add 1 to 2 tablespoons additional water slowly, with the machine running, until you reach the desired consistency. Serve chilled or at room temperature.
  • To make the aioli by hand, dampen a kitchen towel and roll up. Form the towel roll into a circle and anchor a bowl in the center. Whisk together the garlic paste, lemon juice and egg yolks in the bowl. Whisk the oils into the mixture as directed above, using one hand to add the oil drop by drop and the other to whisk constantly. Add the oil very slowly at first. Once the mixture has formed a thick emulsification, you can stream the oil in a little faster. If it gets too thick, add the water to loosen it up and continue. Mix in the cayenne.

Tips:

  • Use fresh, flaky fish for the tacos. Cod, tilapia, or halibut are all good choices.
  • Season the fish simply with salt and pepper before cooking.
  • Cook the fish until it is just opaque in the center.
  • Make the dill aioli ahead of time so that the flavors can meld.
  • Use a variety of toppings on your tacos, such as cabbage, tomatoes, onions, and avocado.
  • Serve the tacos immediately with lime wedges.

Conclusion:

These fish tacos with dill aioli are a delicious and easy meal that can be enjoyed by people of all ages. The fish is flaky and flavorful, the dill aioli is creamy and tangy, and the toppings add a nice crunch and freshness. These tacos are perfect for a casual weeknight dinner or a fun party appetizer. They are also a great way to get your kids to eat more fish. So next time you are looking for a quick and easy meal, give these fish tacos with dill aioli a try.

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