Cilantro Chipotle Tilapia Recipes

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CHIPOTLE TILAPIA TACOS WITH MANGO-CILANTRO SALSA



Chipotle Tilapia Tacos with Mango-Cilantro Salsa image

Chipotle Fish Tacos are made with a mango-cilantro salsa, and chipotle aioli sauce is served with garlic spiked black beans and Spanish rice. I have run this special in the last restaurant I worked at as a daily special. It always sold out! I hope that you will try this recipe, it is a hit if you enjoy fish tacos!

Provided by Chef Shelley Pogue

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 4

Number Of Ingredients 21

3 tablespoons chipotle chile powder
1 teaspoon garlic powder
1 tablespoon salt
1 tablespoon cracked black pepper
1 pound tilapia fillets, cut in half lengthwise
¼ cup canola oil
1 mango - peeled, seeded and diced
1 jalapeno pepper, seeded and minced
1 small red onion, finely chopped
1 clove garlic, minced
1 bunch cilantro, chopped
1 tablespoon lime juice
1 tablespoon pureed chipotle peppers in adobo sauce
1 clove garlic, minced
¼ cup mayonnaise
2 (15 ounce) cans black beans, rinsed and drained
2 cloves garlic, minced
1 pinch salt
3 cups hot cooked Spanish rice
8 (6 inch) whole wheat tortillas
1 (8.5 ounce) package coleslaw mix

Steps:

  • Stir together the chipotle chile powder, garlic powder, salt, and cracked black pepper in a shallow bowl. Brush the tilapia fillets with the canola oil, and press into the spice mixture to coat, and set aside. Make the salsa by stirring together the mango, jalapeno, red onion, 1 clove garlic, cilantro, and lime juice in a separate bowl, and set aside. Make the aioli by stirring together the chipotle puree, 1 clove garlic, and mayonnaise in a small bowl, and set aside.
  • Bring the black beans and 2 cloves of garlic to a simmer in a saucepan with a pinch of salt. Cover, and cook over low heat for 20 minutes. Meanwhile, heat a large skillet over medium-high heat, and cook the tilapia until opaque in the center, and crispy on both sides, about 7 minutes. Heat the tortillas in a skillet over medium heat, and keep warm.
  • To serve, place the tortillas on a plate, spoon on some Spanish rice and black beans. Top with some of the coleslaw mix, hot tilapia, and a spoonful of the mango-cilantro salsa. Top with a dollop of chipotle aioli to serve.

Nutrition Facts : Calories 755.8 calories, Carbohydrate 94.7 g, Cholesterol 52.1 mg, Fat 32.2 g, Fiber 9.9 g, Protein 35.3 g, SaturatedFat 3.9 g, Sodium 2500.9 mg, Sugar 9.1 g

BLACKENED TILAPIA FISH TACOS



Blackened Tilapia Fish Tacos image

Awesome, easy tilapia fish tacos that leave you feeling full but not sluggish! Serve in tortillas with cheese.

Provided by Jenn

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 24

½ small head red cabbage, shredded
¼ red onion, grated
3 tablespoons chopped cilantro
½ cup sour cream
1 lime, juiced, divided
1 tablespoon honey
1 chipotle chili pepper
¼ teaspoon cayenne pepper, or to taste
kosher salt to taste
freshly ground black pepper to taste
3 avocados
1 jalapeno pepper, minced
¼ onion, minced
½ teaspoon sriracha sauce, or to taste
salt and ground black pepper to taste
1 ½ teaspoons brown sugar
1 ½ teaspoons paprika
1 teaspoon dried oregano
¾ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground cumin
¼ teaspoon ground red chile pepper
4 (6 ounce) tilapia fillets
1 tablespoon canola oil

Steps:

  • Place cabbage and red onion in large bowl with cilantro. Mix sour cream, 1/2 the lime juice, honey, chipotle pepper, cayenne pepper, kosher salt, and freshly ground black pepper together in a separate bowl. Pour dressing over the cabbage mixture. Let marinate, 30 minutes to overnight.
  • Combine avocados, jalapeno pepper, minced onion, and sriracha sauce in a bowl. Season with salt and pepper; mash to make the guacamole.
  • Combine the remaining lime juice, brown sugar, paprika, oregano, garlic powder, salt, cumin, and ground red chile in another bowl. Sprinkle evenly over tilapia fillets.
  • Heat oil in a large cast iron skillet over medium-high heat. Add tilapia; cook until fish flakes easily with a fork, about 3 minutes per side. Serve fish topped with slaw and guacamole.

Nutrition Facts : Calories 380.1 calories, Carbohydrate 20.7 g, Cholesterol 49.5 mg, Fat 22.9 g, Fiber 8.9 g, Protein 26.8 g, SaturatedFat 5.2 g, Sodium 357.3 mg, Sugar 7.5 g

GRILLED FISH TACOS WITH CHIPOTLE-LIME DRESSING



Grilled Fish Tacos with Chipotle-Lime Dressing image

I came up with this recipe when I couldn't find good directions for grilled fish tacos. I liked the chipotle-lime combination in a dip I once tried so I imitated it here. Choose toppings to suit your taste, or include typical accompaniments such as salsa fresca, cabbage, a squeeze of lime juice, and chopped cilantro.

Provided by MaryD

Categories     World Cuisine Recipes     Latin American     Mexican

Time 6h44m

Yield 6

Number Of Ingredients 25

¼ cup extra virgin olive oil
2 tablespoons distilled white vinegar
2 tablespoons fresh lime juice
2 teaspoons lime zest
1 ½ teaspoons honey
2 cloves garlic, minced
½ teaspoon cumin
½ teaspoon chili powder
1 teaspoon seafood seasoning, such as Old Bay™
½ teaspoon ground black pepper
1 teaspoon hot pepper sauce, or to taste
1 pound tilapia fillets, cut into chunks
1 (8 ounce) container light sour cream
½ cup adobo sauce from chipotle peppers
2 tablespoons fresh lime juice
2 teaspoons lime zest
¼ teaspoon cumin
¼ teaspoon chili powder
½ teaspoon seafood seasoning, such as Old Bay™
salt and pepper to taste
1 (10 ounce) package tortillas
3 ripe tomatoes, seeded and diced
1 bunch cilantro, chopped
1 small head cabbage, cored and shredded
2 limes, cut in wedges

Steps:

  • 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. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
  • To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
  • Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
  • Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
  • Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

Nutrition Facts : Calories 415.6 calories, Carbohydrate 38.5 g, Cholesterol 42.6 mg, Fat 19.2 g, Fiber 6 g, Protein 22.6 g, SaturatedFat 5.3 g, Sodium 644.3 mg, Sugar 7 g

CHIPOTLE LIME TILAPIA



Chipotle Lime Tilapia image

Our thinly breaded Chipotle Lime Tilapia is the perfect combination of sweet and spicy. It's the perfect introductory fish dish - it doesn't taste "fishy" at all and it's ready in less than 30 minutes.

Provided by Steph

Categories     Main Course

Yield 4

Number Of Ingredients 7

4 tilapia fillets
1 cup crushed tortilla chips
2 Tablespoons chipotle peppers in adobo sauce
1/2 cup chunky salsa
1 Tablespoon lime juice
1 lime (sliced for garnish)
1 bunch cilantro (for garnish)

Steps:

  • Preheat oven to 425 degrees.
  • In a food processor or blender, blend chipotle peppers, salsa, and lime juice. Place in a shallow bowl.
  • Place crushed tortilla chips in a separate shallow bowl.
  • Dredge tilapia through the chipotle mixture and then through the tortilla chips. Place the fillets in a greased 9 x 13 inch baking dish.
  • Bake for about 20 minutes, until the fillets easily flake with a fork and the edges are browning.
  • Garnish with limes and cilantro before serving.

Nutrition Facts : Servingsize 1 serving, Calories 1004 kcal, Fat 44 g, SaturatedFat 10 g, Cholesterol 140 mg, Sodium 1800 mg, Carbohydrate 77 g, Sugar 8 g, Protein 64 mg

CILANTRO-CHIPOTLE TILAPIA



Cilantro-Chipotle Tilapia image

Provided by Ian Knauer

Categories     Blender     Broil     Quick & Easy     Tilapia     Healthy     Cilantro     Cumin     Gourmet

Yield Makes 4 servings

Number Of Ingredients 6

1 1/2 cups chopped cilantro
2 tablespoons vegetable oil
1 tablespoon chopped canned chipotles in adobo
1 tablespoon water
1/2 teaspoon ground cumin
4 (6-ounces) tilapia fillets

Steps:

  • Preheat broiler.
  • Purée cilantro, oil, chiles with some adobo sauce, water, cumin, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth, then coat fish with sauce.
  • Line rack of a broiler pan with foil, then broil fish 3 to 4 inches from heat until just cooked through, 6 to 9 minutes.

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