Chipotle Fish Tacos
Ingredients
- 3 tablespoons honey
- 2 canned chipotle peppers in adobo
chopped, plus 2 tablespoons adobo sauce
- 2 tablespoons olive oil
- 2 limes
1 zested and juiced, 1 sliced in half
- One 16-ounce bag broccoli slaw
- Kosher salt and freshly ground black pepper
- 5 mini sweet peppers
sliced into rings
- 1 to 2 serrano chiles
sliced thinly
- 1 pound cod fillets
- 1/2 cup chopped fresh cilantro
- 12 corn taco shells
blistered
- Sliced avocado
sour cream, hot sauce and lime wedges, for the tacos
Directions
- 1
Preheat the oven to 425 degrees F.
- 2
Mix together the honey, chipotle peppers and adobo sauce, 1 tablespoon of the olive oil and juice and zest of 1 lime in a small bowl to make a glaze. Set aside.
- 3
Put the broccoli slaw in the bottom of a baking dish. Drizzle with the remaining olive oil and season with a pinch of salt and pepper, then toss. Scatter over the sliced sweet peppers and chiles. Top the slaw and peppers with the cod fillets. Season the cod with a good pinch of salt and pepper. Pour the chipotle glaze over the fish and around the baking dish over the slaw.
- 4
Roast until the fish is cooked through and flaky, 18 to 20 minutes. Remove from the oven and immediately squeeze over the juice of the other lime. Flake the cod into large chunks and sprinkle over the chopped cilantro.
- 5
To build the tacos, place a couple chunks of cod into each taco shell. Top with a pinch of slaw, some sliced avocado, sour cream and hot sauce. Garnish with a lime wedge and squeeze over a little juice before eating.
Chipotle Fish Tacos
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Based on 32 ratings
Rating Breakdown
About this Recipe
Craving a vibrant, flavorful meal that brings the fiesta home? These Chipotle Fish Tacos deliver an irresistible blend of smoky heat, zesty freshness, and satisfying textures that will make weeknights feel like a celebration.
What makes these fish tacos truly stand out is the dynamic interplay of ingredients. The sweet honey perfectly balances the fiery kick of chipotle peppers in adobo, creating a marinade that infuses the delicate cod with incredible depth. Paired with a bright, crunchy slaw and a medley of fresh toppings, every bite offers a symphony of flavors and textures you'll absolutely love.
Get ready for a taco experience that's anything but ordinary. You'll savor the tender, flaky cod, beautifully seasoned with that smoky, sweet, and spicy marinade. This stands in delightful contrast to the crisp, vibrant broccoli slaw, studded with fresh serrano chiles and sweet peppers for varying levels of crunch and heat. Nestled in warm, blistered corn taco shells, the entire dish comes alive with the creamy richness of avocado and sour cream, a bright burst from fresh cilantro and lime, and an extra pop of heat from hot sauce if you desire. It's a fresh, exciting take on fish tacos that's surprisingly easy to achieve.
- To dial down the spice, omit the serrano chiles or use fewer chipotle peppers. For more heat, add an extra serrano.
- While cod is specified, you could try another firm white fish if preferred, keeping in mind cooking times may vary slightly.
- Experiment with other crisp vegetables in the slaw, such as shredded carrots or red cabbage, for added color and texture. If you don't have fresh cilantro, parsley can offer a similar fresh note.
These Chipotle Fish Tacos are perfect for a casual family dinner, a lively gathering with friends, or when you just want a taste of summer. Serve them as-is, letting everyone customize their tacos with generous dollops of sour cream, slices of avocado, and a squeeze of fresh lime.