As a pescatarian, I eat lots and lots of vegetarian meals, with a few fish or seafood meals thrown in for good measure. I am weird and LOVE eating fish. At home, we eat it about once a week. This being said, can you believe that I haven’t posted a fish recipe since I posted Smoked Trout Fish Cakes in October??? Crazy, I know. Well I’ve got a few more coming your way. I have been working on fish tacos recently, and this chipotle baked fish tacos with pico slaw is definitely a fun ad healthy way to enjoy some fish!
For whatever reason, fish tacos is the most common way that I eat fish. I used to give fish a simple pan fry and serve with a side, but if you read my Asian baked egg rolls post, you’ll see I’m not a huge a fan of sides as a busy cook. When I load up a taco, I get my veggies, carbs, and protein all in one delivery service. Dinner’s done. Your welcome 🙂
Variations to the Chipotle Baked Fish Tacos with Pico Slaw recipe:
- I like spicy foods, and found a single chipotle to be lacking in heat (not flavor) for this dish. If you want the tacos to be really spicy, try adding ground cayenne pepper to the chipotle rub to bring up the heat.
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Use whatever type of fish you like the most. I use trout fillets, but tilapia, cod, or catfish would be more traditional.
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To make your own pico de gallo, combine 2 parts tomato with 1 part onion, 1 part cilantro, 1 part jalapeno, and 1/2 part lime juice. Season with salt to taste.
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If you need to extend the meal a bit, serve with baked tortillas chips and easy guacamole.
- 1 minced chipotle pepper from a can with adobo
- 2 tsp cornmeal
- 1 tsp olive oil
- 12 oz's fish fillets (Use fish of choice)
- 4 8-inch whole wheat tortillas
- ¼ cup mayo
- 2 cups sliced red cabbage
- ½ cup prepared pico de gallo
- 1 TBS lime juice
- ½ tsp ground cumin
- Preheat oven to 400 F.
- Combine chipotle pepper and cornmeal until it makes a paste. Cut fish fillets into strips. Spread the paste evenly over one side of the the fish strips.
- Bake on a parchment lined baking sheet in the preheated oven for 10-15 minutes, or until opaque and flake easily with a fork (exact time will depend on the fish).
- Heat tortillas according to package directions.
- Spread 1 TBS mayo over each tortilla. Top with baked fish fillets.
- Combine red cabbage, pico, lime juice and cumin. Mix until combined.
- Top fish tacos evenly with pico slaw. Serve immediately.
I shared this recipe at Full Plate Thursday, the Weekend Potluck, Sugar and Spice Link up, Fiesta Fridays, and Melt in your mouth Mondays.
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