| This recipe is liked by 0 person(s). |
|
L.A.’S FAVORITE CHIPOTLE FISH TACOS
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: https://www.kalorik.com/blogs/recipes/l-a-s-favorite-chipotle-fish-tacos
| Ingredients | |
| 1 pound | halibut fillet, (or other white-fleshed fish), cut into 1-inch strips |
| Juice and zest of 1 | lime |
| 2 tablespoons | olive oil |
| Salt | |
| freshly ground pepper | |
| Taco Sauce | |
| 1 cup | mayonnaise |
| 1 teaspoon | adobo sauce from a can of chipotles in adobo, (or more to taste) |
| 1 teaspoon | honey |
| Coleslaw | |
| 3 cups | shredded red cabbage |
| 1/4 cup | freshly chopped cilantro |
| 1 tablespoon | freshly squeezed lime juice |
| 1 tablespoon | honey |
| To Assemble | |
| 8 (6-inch) | corn tortillas |
| 1 | ripe avocado |
Your favorite salsa
Instructions
1. Season the fish with the lime juice, lime zest, olive oil and salt and pepper. Allow the fish to marinate for 10 minutes before cooking.
2. In a small bowl, stir together the mayonnaise, adobo sauce and honey.
3. To make the coleslaw, combine the cabbage, cilantro, lime juice, honey, salt and pepper in a large bowl. Stir in 1/4 cup of the chipotle mayonnaise, making sure the slaw is evenly moistened. Stir to blend well. Cover and refrigerate for 1/2 an hour before serving.
4. Place the halibut in your Air Fryer and air fry at 280ºF for 6 minutes or until the fish is opaque and cooked through.
5. Warm the tortillas in the Air Fryer at 400ºF for 2 minutes. Fill each tortilla with a spoonful of the coleslaw, grilled fish, a spoonful of chipotle mayonnaise, 2 slices of avocado and a spoonful of your favorite salsa.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe