Chipotle Tilapia Fish Tacos
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
Serves: 8-10 tacos
INGREDIENTS
4 tilapia fillets
8-10 flour or corn tortillas
Marinade:
1/4 cup olive oil
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon chipotle chile pepper (optional)
Juice from 1/2 lime
Chipotle dressing: See below
Slaw:
1/4 red cabbage, shredded
1/2 (12 fluid ounce) can of sweet corn
2-3 scallions (green parts), chopped
1 teaspoon fresh lime juice
1 tablespoon olive oil
Salt & pepper, to taste
INSTRUCTIONS
Combine the fish and marinade ingredients in a large Zip-Loc bag and then place in the fridge for 30 minutes or up to three hours.
Meanwhile, prepare the chipotle cilanto lime ranch dressing if you haven’t already (recipe here).
When you’re almost finished marinading the fish, pre-heat over to 350F and wrap your tacos in foil. You can warm them while you’re preparing the rest of the dish.
Prepare the coleslaw by mixing your red cabbage, corn, scallions, lime juice, olive oil, and salt & pepper. Set aside.
You can cook the tilapia a couple of different ways. I cooked mine on the BBQ (med. high heat, approx. 4 min. on each side), but it didn’t taste drastically different or better than just frying it for a few minutes on each side (depending on thickness). When the fish is ready, it should easily flake with a fork.
Assemble tacos by adding the cabbage slaw, flaked fish, and chipotle dressing. Serve with extra lime wedges if desired.
NOTES
You can increase the spice level by either making the chipotle ranch dressing spicier (add more adobo sauce/chilis) or by adding some chipotle chile pepper or chili powder to the tilapia marinade.
CHIPOTLE CILANTRO LIME RANCH DRESSING
Serves: about 1 cup
INGREDIENTS
1/2 cup sour cream
1/3 cup mayo
1/2 cup (lightly packed) cilantro
1 chipotle chili pepper in adobo sauce + 1 teaspoon adobo sauce (or to taste)*
Juice from 1/2 lime
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt & pepper, to taste
*You can also use a dried chipotle chile. Just rehydrate in hot water till soft. Use a teaspoon of the soaking water in place of the adobo sauce.
INSTRUCTIONS
Add all ingredients to the bowl of a food processor. Process on high for about 30 seconds and then scrape down the sides. Process again until mixed and cilantro is chopped to your desired consistency.
Serve immediately or chill for an hour (or longer) prior to serving. Will keep in the fridge for a few days.
From saltandlavender.com