Fish Tacos with Chipotle Aioli
Dive into a burst of bold and zesty flavors with these irresistible Fish Tacos with Chipotle Aioli! Perfectly seasoned white fish fillets, marinated with a blend of spices and lime juice, are pan-seared to flaky perfection and nestled in warm corn tortillas. Topped with a vibrant mix of shredded red cabbage, creamy avocado slices, and a drizzle of smoky chipotle aioli made from scratch, these tacos deliver a satisfying crunch and a spicy kick in every bite. Quick and easy to prepare in under 30 minutes, this recipe is ideal for busy weeknights or casual gatherings. Serve with fresh lime wedges and cilantro for the ultimate taco-night upgrade that's as fresh and flavorful as it is simple to make.
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Ingredients
- 1 lb white fish fillets (e.g., cod or tilapia)
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp salt
- 0.5 tsp black pepper
- 8 corn tortillas
- 0.5 cup mayonnaise
- 1 pepper chipotle peppers in adobo sauce
- 1 garlic clove
- 0.25 cup fresh cilantro
- 2 cups red cabbage, shredded
- 1 ripe avocado, sliced
- 4 lime wedges
Directions
Step 1
In a small bowl, mix olive oil, lime juice, cumin, paprika, garlic powder, chili powder, salt, and black pepper to create a marinade.
Step 2
Place the fish fillets in a shallow dish and pour the marinade over the fish. Allow it to marinate for 15 minutes while preparing the other ingredients.
Step 3
To make the chipotle aioli, blend the mayonnaise, chipotle pepper, and garlic clove in a food processor until smooth. Transfer to a small bowl and refrigerate until ready to use.
Step 4
Heat a large non-stick skillet or grill pan over medium heat. Add the marinated fish fillets and cook for 4-5 minutes per side, or until the fish is white and flakes easily with a fork.
Step 5
Warm the corn tortillas in a dry skillet for about 30 seconds on each side or until pliable.
Step 6
To assemble the tacos, place a piece of cooked fish in the center of each tortilla. Top with shredded red cabbage, sliced avocado, a dollop of chipotle aioli, and fresh cilantro.
Step 7
Serve the tacos with lime wedges on the side for squeezing over the top just before eating.
Nutrition Facts
| Serving size | (1463.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2760.0 |
| Total Fat 153.7g | 0% |
| Saturated Fat 18.1g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 344.4mg | 0% |
| Sodium 3216.2mg | 0% |
| Total Carbohydrate 238.5g | 0% |
| Dietary Fiber 44.5g | 0% |
| Total Sugars 11.4g | |
| Protein 121.7g | 0% |
| Vitamin D 907.2IU | 0% |
| Calcium 463.9mg | 0% |
| Iron 11.9mg | 0% |
| Potassium 3416.8mg | 0% |
Source of Calories