Fish Tacos With Chipotle Aioli Recipe

Name: Fish Tacos With Chipotle Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (15 ounces) black beans, rinsed and drained; 1/2 cup sliced red onion; 1 tablespoon balsamic vinegar; 1 tablespoon canola oil; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1 cup sour cream; 2 tablespoons mayonnaise; 1 tablespoon lime juice; 1/2 teaspoon ground chipotle pepper; 1/2 teaspoon ground cumin; 1/4 teaspoon Louisiana-style hot sauce; 1-1/2 pounds mahi mahi; 1 tablespoon canola oil; 1 envelope taco seasoning; 8 flour tortillas (8 inches); 2 cups coleslaw mix; 1 cup shredded Mexican cheese blend; 2 jalapeno peppers, seeded and sliced; Lime slices

Servings: persons

1 can (15 ounces) black beans, rinsed and drained
1/2 cup sliced red onion
1 tablespoon balsamic vinegar
1 tablespoon canola oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice
1/2 teaspoon ground chipotle pepper
1/2 teaspoon ground cumin
1/4 teaspoon Louisiana-style hot sauce
1-1/2 pounds mahi mahi
1 tablespoon canola oil
1 envelope taco seasoning
8 flour tortillas (8 inches)
2 cups coleslaw mix
1 cup shredded Mexican cheese blend
2 jalapeno peppers, seeded and sliced
Lime slices

1
In a small bowl, toss the first six ingredients. In another bowl, mix aioli ingredients; refrigerate until assembly.
2
Brush fish with oil; sprinkle with taco seasoning. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill fish, covered, over medium-high heat or broil 4 in. from heat 6-8 minutes on each side or until fish just begins to flake easily with a fork. Remove fish from grill, cover loosely with foil to keep warm.
3
Place tortillas on grill. Grill, 5-10 seconds or until lightly browned, turning occasionally.
4
To assemble, flake fish into pieces. Spread half of the aioli over tortillas. Top with fish, black bean mixture, coleslaw, cheese and jalapeno. Serve with lime and remaining aioli.

1239

kcal

Calories

Fat

186

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 can (15 ounces) black beans, rinsed and drained, 1/2 cup sliced red onion, 1 tablespoon balsamic vinegar, 1 tablespoon canola oil, and more.

Yes, Fish Tacos With Chipotle Aioli falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish Tacos With Chipotle Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions