Simply Whisked

Dairy Free Fish Tacos with Chipotle Aioli

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Prep Time
20
 minutes
Cook Time
10
 minutes
Makes
6
 servings
  • Ingredients & Instructions
  • Reviews

FEATURED PRODUCT


INGREDIENTS


  • 6

    Mission Organics Whole Wheat Tortillas
  • FOR THE CHIPOTLE AIOLI
  • 1

    large egg
  • 1

    large egg yolk
  • 1

    cup canola oil
  • 1

    tablespoon lemon juice
  • 3

    teaspoons chipotle adobo sauce
  • 1

    garlic clove
  • ½

    teaspoon coarse salt
  • FOR THE COLESLAW
  • 2

    cups shredded cabbage or coleslaw mix
  • cup fresh cilantro, chopped
  • 2

    tablespoons lime juice
  • 1

    tablespoon olive oil
  • ¼

    teaspoon coarse salt
  • black pepper, to taste
  • FOR THE TACOS
  • ½

    tablespoon cumin
  • ½

    tablespoon chili powder
  • ½

    tablespoon paprika
  • ¼

    teaspoon garlic powder
  • ¼

    teaspoon onion powder
  • ¼

    teaspoon coarse salt
  • 3

    tablespoons olive oil
  • 1

    pound white fish, skin removed
  • sliced avocado
  • FOR TOPPING
  • lime wedges
  • pico de gallo

INSTRUCTIONS


  • FOR THE CHIPOTLE AIOLI

  • Step 1

    Combine all ingredients in a large cup for an immersion blender.

  • Step 2

    Blend, starting at the bottom and working up until the ingredients are fully combined and are smooth

  • Step 3

    Refrigerate until ready to use

  • FOR THE COLESLAW

  • Step 1

    Combine all ingredients in a bowl and stir until evenly combined.

  • Step 2

    Refrigerate until ready to use.

  • FOR THE TACOS

  • Step 1

    In a small bowl, mix together the spices. Rub the mixture on both sides of the fish pieces.

  • Step 2

    In a skillet, heat olive oil to medium-high. Add fish and cook for 3 - 4 minutes per side, or until fish easily flakes with a fork. Remove from heat.

  • Step 3

    Prepare tortillas according to package directions. Fill each with a portion of fish and coleslaw. Top with aioli and desired toppings.

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