Raspberry Chipotle Fish Tacos
The sauce on these tacos reminds me of a thanksgiving staple in my household of chipotle raspberry jelly over cream cheese that you dip with wheat thins (and if you have extra sauce once you eat these highly recommend). Taking that same concept and paired with a white flaky fish, I turned it into a delicious taco.
The Ingredients
To make the perfect fish taco, you NEED a white flakey fish. Lots of people tend to lean towards Mahi Mahi and while I love the name, I think a cod or chillean sea bass are better for a fish taco.
Chillean sea bass is versitile to pair with more flavor profiles. The chillean sea bass has protein and healthy fats but allows the raspberry chipotle sauce with grilled limes to be the star of the taco.
Now that we have settled the taco protein, you can layer the taco with your favorite toppings. I did cabbage, mangos, and cilantro which you can't go wrong with. But looking back, I feel like freshly chopped jalapeños, cream cheese, and bacon bites instead of mangos would have given it the perfect jalapeño popper inspired taco vibe and now that just sounds delicious (I might have to make that soon).
The Method
Grill everything (unless you want to stove the top the sauce). Grill the fish, grill the limes, heat the sauce on the grill, grill the tortillas. Ok and maybe don't grill the toppings (accept grilled cabbage would maybe be delicious).
Pairings
I mentioned this above but it's worth making extra sauce while you are at it and then serving for an appetizer over cream cheese with crackers. But if you are looking for something specific to pair the tacos with, I would do chips and salsa and your favorite drink. The tacos are giving a lot of flavor and nutritions so keep the pairings simple.
Raspberry Chipotle Fish Tacos
Equipment
- Grill
Ingredients
- 1 Lb. White Fish Filet I prefer chillean sea bass (can also use multiple small filets)
- 2 Tbsp. Olive Oil
- 1 Tbsp. Flakey Sea Salt Or to taste. If using a more ground salt reduce quantity
- 2-3 Limes 2 used in recipe, 1 extra for topping if desired
- 4 oz. Chipotle Peppers in Adobo Peppers approx. 1/2 can
- 3 oz. Raspberry Preserves approx. 1/4 a jar
- 1 Tbsp. Butter
- 1 Medium Mango Optional for topping
- 1/4 head Cabbage Optional for topping
- 4 Tbsp. Cilantro Optional for topping
- 4 Oz. Crotija Cheese Optional for topping
- 8 Small Corn Tortillas
Instructions
- Prep ingredients: Blend Chipotle Peppers in adobo sauce. Slice limes in half. Chop the mango, cabbage, and cilantro. Crumble crotija cheese.
- Pre-heat grill to medium high heat.
- Coat fish in oil and salt
- Grill limes face down, approx. 3 minutes
- Make Sauce: Heat Skillet on grill (or can be done on stove) and combine butter, blended adobo chili peppers, raspberry preserves, and juices from 2 halves of 1 grilled lime. Heat until warm and bubbly, stirring occasionally. Approx. 5-10 minutes.
- While sauce is cooking, grill fish until no longer opaque (approx. 6 minutes per side). Squeeze 2 halves of 1 grilled lime over fish once nearly done.
- Warm tortillas (we did on the grill for 1 min per side)
- Layer your tacos with cabbage, chopped mangos, raspberry chipotle sauce, grilled fish, and more sauce. Top with crotija cheese and cilantro.
Welcome!
Hi, I'm Margot Searls and my hope is to turn around recipes from my table to yours. I truly believe the food you are putting on your table can turn around your lifestyle for the better (hence turned around table).
delicious