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Raspberry Chipotle Fish Tacos

4 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Assemble 5 minutes
Total Time 35 minutes
Servings 4 people
Calories 428 kcal
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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.
Keyword Tacos