Guys Chipotle Lime Slaw Recipes

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PAN-FRIED CATFISH SANDWICH WITH CHIPOTLE-LIME SLAW



Pan-Fried Catfish Sandwich with Chipotle-Lime Slaw image

Provided by Guy Fieri

Time 30m

Yield 4 sandwiches

Number Of Ingredients 25

1 cup all-purpose flour
1 1/2 tablespoons chili powder
3 teaspoons freshly cracked black pepper, divided
1/2 cup dark beer
3/4 cup whole-grain or stone-ground mustard
2 cups panko bread crumbs
1 tablespoon granulated garlic
1 tablespoon paprika
1 teaspoon kosher salt
1 pound catfish fillets (cut into 4 pieces)
1/2 cup mayonnaise
1/2 cup sour cream
2 limes, zested and juiced
1 tablespoon chipotle in adobo
1/2 teaspoon granulated sugar
2 tablespoons white vinegar
Kosher salt and freshly cracked black pepper
1/2 head green cabbage, thinly shredded
1/4 red onion, thinly sliced
1/2 red bell pepper, diced
3 scallions, thinly sliced
1/4 cup fresh cilantro leaves
2 tablespoons unsalted butter, room temperature
4 Cuban rolls, split lengthwise
1 cup canola oil

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the flour, the chili powder and 1 teaspoon of the pepper in a shallow dish. Combine the beer and mustard in a separate shallow dish. Mix the panko, granulated garlic, paprika, salt and remaining pepper into a third shallow dish.
  • Dredge the fish in the flour mixture and then the beer and mustard and lastly in the panko mixture. Arrange the fish on a sheet pan, lined with a cooling rack, and refrigerate until ready to cook.
  • For the slaw: In a large bowl, whisk together the mayonnaise, sour cream, lime zest and juice, chipotle, sugar, vinegar and salt and pepper, to taste. Fold in the cabbage, onion, bell peppers, scallions, and cilantro and adjust the seasoning, if necessary. Refrigerate.
  • Spread the butter on inside of rolls and arrange, crust side down, on a rack in the oven to toast while fish cooks.
  • Heat 1 cup oil in a cast iron or heavy bottom skillet over medium-high heat. Carefully add the fish, cooking on both sides until the coating turns golden brown, about 2 to 3 minutes. Remove to a cooling rack to drain. Keep warm in the oven, if necessary.
  • To make each sandwich, arrange a piece of fish on the bottom half of the rolls and top with the slaw. Cover with another piece of bread and serve.

CHIPOTLE COLESLAW



Chipotle Coleslaw image

Spice up your BBQ sandwiches with my Southwestern twist on this cookout classic. Use fewer chipotles if you don't like heat, because this recipe has a kick. For the chipotles and adobos, buy the "chipotles in adobo" from any grocery store's international aisle.

Provided by Brian Genest

Categories     Salad     Coleslaw Recipes     With Mayo

Time 1h25m

Yield 8

Number Of Ingredients 10

2 cups julienned red cabbage
2 cups julienned cabbage
1 cup julienned carrot
¾ cup mayonnaise
¾ cup sour cream
4 chipotle chiles in adobo sauce, finely chopped
4 tablespoons adobo sauce from chipotle peppers
2 tablespoons chopped fresh cilantro
2 teaspoons lime juice
1 pinch salt and ground black pepper to taste

Steps:

  • Combine red cabbage, cabbage, carrot, mayonnaise, sour cream, chipotle chiles, adobo sauce, cilantro, lime juice, salt, and pepper in a bowl and mix thoroughly. Let sit for at least 1 hour before serving.

Nutrition Facts : Calories 221.1 calories, Carbohydrate 7.2 g, Cholesterol 17.3 mg, Fat 21.2 g, Fiber 2 g, Protein 1.6 g, SaturatedFat 5.3 g, Sodium 236.5 mg, Sugar 2.6 g

SPICY CHIPOTLE COLE SLAW



Spicy Chipotle Cole Slaw image

Adapted from one of Emeril's recipes, where he did an episode with "crazy tacos". We like to make this and serve it in the fish tacos. I don't use Emeril's fish taco recipe, though. Instead I serve with Recipe #232309. I've change the propotions a bit and added some extras like cilantro and carrots. I really like the onions. Update 6/6/07: I made this tonight and measured everything as I made it, so I've updated the amounts (usually I don't measure, but just eyeball it).

Provided by MathMom.calif

Categories     Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

2 teaspoons chipotle chiles in adobo, finely chopped (use more if you like it really spicy)
1/2 cup mayonnaise (add more if you like it saucier. 1/2 cup makes just enough to lightly coat)
2 tablespoons honey
1/4 cup lime juice
4 cups green cabbage, shredded very thin
4 cups red cabbage, shredded very thin
1 cup red onion, sliced vertical very thin
1 cup green onion, finely chopped
1/2-1 cup carrot, shredded
1/4 cup fresh cilantro, chopped

Steps:

  • Make the dressing first. Combine the chipotle peppers, mayonnaise, honey and lime juice.
  • In another large bowl, combine the cabbages, onions and carrots. Drizzle the dressing over the top, sprinkle cilantro over the whole thing, and toss well to combine.
  • Season with salt and pepper as desired and chill until serving time.

Nutrition Facts : Calories 52.9, Fat 0.2, Sodium 24.7, Carbohydrate 13.1, Fiber 2.5, Sugar 8.4, Protein 1.5

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