CHIPOTLE SAUCE FOR TACOS RECIPES

Name: Fish Tacos with Creamy Chipotle Sauce and Pico de Gallo
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Ingredients: Canola or vegetable oil, for brushing on the griddle; 16 white corn tortillas; 1 tablespoon chile powder; 1 teaspoon garlic saltu00A0; Juice of 1 limeu00A0; 4 tablespoons olive oilu00A0; 1 1/2 pounds flaky white fish such as mahi mahi or cod, cut into 4-ounce filletsu00A0; 1 cup mayonnaise; 2 tablespoons chopped fresh cilantrou00A0; 1 tablespoon honeyu00A0; 2 canned chipotle chiles in adobou00A0; Juice of 1 limeu00A0; Pinch kosher saltu00A0; Shredded purple cabbage, for serving; Fresh cilantro, for serving; Pico de Gallo, recipe follows, for serving; 2 ripe large tomatoes, finely diced; 1 white onion, finely dicedu00A0; 1/2 jalapeno, mincedu00A0; 1/2 bunch fresh cilantro, leaves only, mincedu00A0; Juice of 1/2 limeu00A0; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepperu00A0

FISH TACOS WITH CREAMY CHIPOTLE SAUCE AND PICO DE GALLO ...

Fish Tacos with Creamy Chipotle Sauce and Pico de Gallo ... image

Provided by Katie Lee Biegel

Categories main-dish

Total Time 1 hours 0 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 23

Ingredients

Canola or vegetable oil, for brushing on the griddle
16 white corn tortillas
1 tablespoon chile powder
1 teaspoon garlic salt
Juice of 1 lime
4 tablespoons olive oil
1 1/2 pounds flaky white fish such as mahi mahi or cod, cut into 4-ounce fillets
1 cup mayonnaise
2 tablespoons chopped fresh cilantro
1 tablespoon honey
2 canned chipotle chiles in adobo
Juice of 1 lime
Pinch kosher salt
Shredded purple cabbage, for serving
Fresh cilantro, for serving
Pico de Gallo, recipe follows, for serving
2 ripe large tomatoes, finely diced
1 white onion, finely diced
1/2 jalapeno, minced
1/2 bunch fresh cilantro, leaves only, minced
Juice of 1/2 lime
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

For the tortillas: Brush a hot griddle with oil and heat the tortillas on each side to brown them up a bit. Wrap them in foil to keep hot until it's time to eat.
For the fish: In a bowl, combine the chile powder, garlic salt, lime juice and 2 tablespoons of the olive oil. Toss the mixture with the fish in a shallow container and marinate for 15 minutes.
For the chipotle sauce: In the meantime, combine the mayonnaise, cilantro, honey, chipotles, lime juice and salt in a food processor and blend until creamy and smooth. Transfer the sauce to a container (I like to store it in a squeeze bottle) and refrigerate until ready to serve.
Put the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the fish and cook for 3 to 4 minutes per side. Remove to a plate and flake with a fork.
To build each taco, spoon some fish onto 2 stacked tortillas (see Cook's Note). Top with some chipotle sauce, cabbage, cilantro and Pico de Gallo.
In a medium bowl, combine the tomatoes, onions, jalapenos, cilantro and lime juice. Season with salt and pepper.

SLOW COOKER CHIPOTLE-HONEY CHICKEN TACOS - NYT COOKING

Slow Cooker Chipotle-Honey Chicken Tacos - NYT Cooking image

These may be the easiest tacos you ever make, but you’d never know it. The recipe hinges on just two ingredients: canned chipotles and honey, which slowly caramelize together for a glossy and incredibly tasty sauce. You may hesitate because there's so little liquid in the slow cooker with the chicken, but don't worry. That's how it's supposed to be. It allows the sauce to get a little sticky, which is exactly what you want. (Get the pressure cooker version of this recipe here.)

Provided by Sarah DiGregorio

Total Time 5 hours

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 pounds boneless, skinless chicken thighs
3 tablespoons honey
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 2 tablespoons adobo sauce
1 (15-ounce) can black beans, rinsed and drained
Juice of 1 lime
Warmed tortillas, for serving
Pickled onion, for serving (see Tip)
Sliced or cubed avocado, for serving

Steps:

Combine the chicken, honey, onion and garlic powders, cumin, salt and chipotle chiles and adobo sauce in a 5- to 8-quart slow cooker. Stir well. Cook for at least 3 hours and up to 5 hours on low. If it’s more convenient, you can let the slow cooker switch to warm after 5 hours. The dish will hold on warm for about another 3 hours before the chicken starts to become quite dry.
Using two forks, coarsely shred the chicken in the sauce. Stir in the black beans and lime juice. Cover and let the beans warm through, about 5 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onion and avocado.

Nutrition Facts : @context http//schema.org, Calories 376, UnsaturatedFatContent 4 grams, CarbohydrateContent 37 grams, FatContent 7 grams, FiberContent 9 grams, ProteinContent 41 grams, SaturatedFatContent 2 grams, SodiumContent 1167 milligrams, SugarContent 16 grams, TransFatContent 0 grams

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