Chipotle Battered Fish Tacos

It has been rainy and cold and dreary here for the past few days so I whipped up this delicious summery treat to remind me of sunny days. It is absolutely delicious, from the spicy chipotle echoed in the batter and the dressing to the soft homemade tortillas to the refreshing salsa. 

What You'll Need:

(serves 2)

2 tilapia fillets (or other white fish)

3/4 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt

2 chipotle bullion cubes
3/4 cup water

2 tbsp unsalted butter

2 tbsp olive oil 

mango salsa

avocado slices

chipotle ranch

flour tortillas

What To Do:

Rinse and pat dry the fish fillets. Cut into strips. Prepare batter my mixing together flour, cornstarch, baking soda, baking powder, salt and chipotle cubes. Slowly mix in water, careful to avoid any lumps. 

Heat butter and oil in skillet over medium heat. Dip fish strips into batter and carefully place in pan, cooking one minute or until brown on each side. Remove from pan and allow the fish to rest on paper towels to drain oil. 

Layer tacos with flour tortillas, fish, mango salsa, avocado slices and chipotle ranch. Enjoy!

Recipe adapted from here. 

Grilled Fish Tacos with Mango Cucumber Salsa and Chipotle Crema

These tacos were fresh, delicious and healthy.

Plus they're very quick to prepare! I spent the majority of prep time dicing produce.

I also didn't use a recipe... hooray! 

But that also may mean my measurements are a leetle bit off.
The salsa is a perfect balance of sweet, spicy and refreshing.

What You'll Need:

Serves 2

for fish:

2 med-large tilapia fillets 

for salsa:

2 mangos, diced 

1 limes 

1/2 yellow onion, diced

1/2 cup chopped cilantro, divided in two

1/2 large jalapeno, diced 

1/2 cucumber, diced

black pepper to taste

for crema:

1 chipotle in adobo sauce

2 tbsp reserved adobo sauce

1/2 cup buttermilk 

1/4 cup mayo

1/4 cup sour cream

1/2 tsp minced garlic

1 lime

1 tbsp sugar 

warmed tortillas (I prefer the uncooked flour tortillas that you warm on the stove)

avocado, sliced 

black beans

What To Do:

Dice your mango, onion, 1/4 cup cilantro, cucumber and jalapeno into very small pieces. If you've never diced a mango before, watch this video first! 

In a separate bowl, combine mango, cucumber, onion, jalapeno, cilantro, and the juice from one lime. Add salt and black pepper to taste.

In a food processor, combine chipotle, adobo sauce, buttermilk, mayo, sour cream, garlic, remaining cilantro, juice from 1 lime, and sugar. If you'd like a thinner consistency, add more buttermilk and/or less mayo and sour cream. 

Salt and pepper fish fillets. Grill for 2-3 minutes on each side or until they are white and flake with a fork. 

Serve each taco in a warm tortilla with 1/2 fish fillet, scoop of salsa, chipotle cream, and a slice of avocado. Serve with black beans and tortilla chips.

The salsa is also great with tortilla chips, and the chipotle crema is perfect for salads!

I warn you... I'm kind of a wimp but I thought the crema was preeetty spicy. If you're not a big fan of hotness, you might add half a chipotle first!

Fish Tacos with Avocado Pico de Gallo and Chipotle Ranch Dressing

This meal was super quick to prepare,

refreshing and delicious.

Plus it can be adjusted to feed any number!

I love buying frozen tilapia because each fillet is individually packaged 

and only takes about two minutes to defrost. 

What You'll Need:

(2 servings)

warm tortillas (I prefer flour) 

3 tilapia fillets

2 tablespoons olive oil

sea salt

freshly cracked black pepper

1 large avocado, diced

1 large jalapeno, deveined and diced

1/4 cup diced cilantro

2 medium Roma tomatoes, diced

1/2 onion, diced

1 lime

chipotle ranch dressing (or this)

What To Do:

Heat oil over medium heat.  Season fillets generously with salt and pepper. Cook fish for three minutes per side, or until it is white and flakes with a fork.

Mix together tomato, onion, cilantro, jalapeno, avocado, and the juice of the lime. 

Serve 1/2 fillet per tortilla. Cover with pico de gallo mixture and top with chipotle ranch dressing. 

How are you working off Girl Scout Cookies and Valentine's Day Candy?

Super Simple Baked Tilapia

If you want something really quick and healthy, this is definitely a contender! I'll post the actual recipe format but basically you bake the fish with salt, pepper, butter and lime. Easy peasy! 


I used to not like fishy tastes but am growing into liking them a little more now (especially on tacos!). We paired our tilapia with a small baked potato and garden salad. I think a couple of slices of avocado would have paired well with the fish as well. But doesn't avocado make everything better? 


What You'll Need: 

• Butter cooking spray
• 4 (6 to 8-ounce) tilapia fillets
• Salt and freshly cracked black pepper
• 1 lime, finely grated zest and juice
• 2 tablespoons butter
• 
  
• What To Do:
• Preheat oven to 375 degrees F. Coat a large cast iron pan with a nonstick butter spray.

Rinse fish and pat dry; place on the cast iron pan. Season each fillet with salt, cracked pepper, lime zest and lime juice. Add fish to the pan. Place a pat of butter on each fillet and cook in the oven for 8 to 12 minutes.

Recipe from Bobby Deen, Food Network