Unforgettable Fish Tacos With Chipotle Mayo Recipes

GRILLED FISH TACOS WITH CHIPOTLE-LIME DRESSING

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.

SOUTHERN-STYLE FISH TACOS WITH CRUNCHY SLAW AND CHIPOTLE MAYO

Steps:

• For the slaw: Whisk the lime juice, oil, honey, and salt together in a bowl. Add the green and red cabbage, red onion, jalapeño, and cilantro, and toss to combine. Cover with plastic wrap, and let the bowl chill in the fridge for 1 hour, so the flavors can develop.
• For the chipotle mayo: Blend the mayonnaise, chipotle pepper, adobo sauce, and honey in a food processor until smooth. Remove from processor, and set aside until ready to serve.
• For the catfish: Heat 2 inches of oil in a Dutch oven to 375 degrees F. (For tips on deep-frying, see page 19.)
• Slice the catfish into 1-inch-thick fingers on a diagonal, and season with salt and pepper. Whisk together the buttermilk, egg, and hot sauce on a rimmed plate. Stir together the cornmeal, flour, garlic powder, and cayenne pepper on another rimmed plate, and season with salt and pepper. Working in batches, dip the catfish into the buttermilk batter, then dredge it through the cornmeal mixture, shaking off the excess.
• When the oil is hot, gently drop the catfish into the Dutch oven and fry until golden brown, working in batches, about 2 to 3 minutes per batch. Remove to a paper-towel-lined sheet tray when done, and immediately season with salt and pepper.
• Place the tortillas on a plate, and wrap the plate with damp paper towels. Microwave on high for 45 seconds. (Alternatively, if you have a gas stove, turn the heat to medium and place a corn tortilla directly over the flame, to toast for about 15 seconds on each side. This will soften the tortilla and give it a delicious smoky flavor.)
• To assemble the tacos, place a generous portion of fried catfish onto the center of a warmed tortilla. Top with the crunchy slaw, and top with chipotle mayonnaise. Garnish with lime wedges and cilantro.
• ALTERNATIVE: GRILLED CATFISH
• Preheat a grill or grill pan to medium-high heat.
• Slice the catfish into 1-inch-thick fingers on the diagonal. Brush with a few tablespoons olive oil on each side, and season with salt and pepper.
• Grill the catfish 2 to 3 minutes per side. Assemble the tacos as directed.