Raspberry Chipotle Fish Tacos
Equipment
- Grill
- Blender or Food Processor
- Small Skillet
Ingredients
- 1 pound white fish filet preferably Chilean sea bass; can use multiple small fillets
- 2 tablespoons olive oil
- 1 tablespoons flakey sea salt or less if using fine salt
- 2-3 limes 2 for cooking, 1 for garnish
- 4 ounces chipotle peppers in adobo sauce about ½ can
- 3 ounces raspberry preserves about ¼ jar
- 1 tablespoon butter
- 1 medium mango chopped (optional topping)
- 1/4 head cabbage shredded (optional topping)
- 4 tablespoons cilantro chopped (optional topping)
- 4 ounces Crotija cheese crumbled (optional topping)
- 8 small corn tortillas
Instructions
- Prep the ingredients: Blend chipotle peppers in adobo sauce until smooth. Slice limes in half. Chop mango, cabbage, and cilantro, and crumble Cotija cheese.
- Preheat the grill to medium-high heat.
- Prepare the fish: Coat fillets with olive oil and season with sea salt.
- Grill the limes cut-side down for about 3 minutes until slightly charred.
- Make the sauce: In a small skillet (on the grill or stovetop), combine butter, blended chipotle peppers, raspberry preserves, and the juice from one grilled lime. Heat until warm and slightly bubbly (5–10 minutes), stirring occasionally.
- Grill the fish: Cook until the flesh is opaque and flakes easily (about 5–6 minutes per side). Squeeze the juice from another grilled lime over the fish before removing it from the grill.
- Warm the tortillas for about 1 minute per side on the grill.
- Assemble the tacos: Layer cabbage, mango, grilled fish, and drizzle with raspberry chipotle sauce. Top with Cotija cheese and cilantro. Serve with extra lime wedges.
Notes
- Make extra sauce—it’s incredible as an appetizer over cream cheese with crackers.
- Adjust chipotle quantity to your spice tolerance.
- For a lower-carb version, serve as fish taco bowls over cabbage slaw instead of tortillas.
Tried this recipe?Let us know how it was!