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Fish Tacos with Chipotle Crema, Corn, and Tomatoes
Recipe

14 INGREDIENTS • 20 STEPS • 35MINS

Fish Tacos with Chipotle Crema, Corn, and Tomatoes

5.0
1 rating
"This recipe features tender mahi-mahi and avoids the calorie overload of fried batter by featuring fresh, traditional toppings like red cabbage and avocado. To add to the flavor and beauty of the dish, you’ll make a lively salsa out of bright cherry tomatoes and freshly roasted corn." -Men's Health
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Fish Tacos with Chipotle Crema, Corn, and Tomatoes
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
"This recipe features tender mahi-mahi and avoids the calorie overload of fried batter by featuring fresh, traditional toppings like red cabbage and avocado. To add to the flavor and beauty of the dish, you’ll make a lively salsa out of bright cherry tomatoes and freshly roasted corn." -Men's Health
35MINS
Total Time
$8.62
Cost Per Serving
Ingredients
Servings
2
US / Metric
Sour Cream
2 Tbsp
Red Cabbage
1 1/2 cups
Red Cabbage, shredded
Chipotle Chili Puree
1 Tbsp
Chipotle Chili Puree
White Corn Tortilla
4
White Corn Tortillas
Ancho Chili Powder
1 tsp
Ancho Chili Powder
Cherry Tomato
1 cup
Cherry Tomato
Mahi-Mahi Fillet
2
Mahi-Mahi Fillets
Corn
2 ears
Salt
1 tsp
Vegetable Oil
1 Tbsp
Vegetable Oil
Nutrition Per Serving
VIEW ALL
Calories
2391
Fat
50.3 g
Protein
85.6 g
Carbs
416.6 g
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Fish Tacos with Chipotle Crema, Corn, and Tomatoes
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Slice kernels off of Corn (2 ears), and set aside.
step 1 Slice kernels off of Corn (2 ears), and set aside.
step 2
Cut Cherry Tomato (1 cup) in half lengthwise, and set aside.
step 2 Cut Cherry Tomato (1 cup) in half lengthwise, and set aside.
step 3
Roughly chop the Fresh Cilantro (1 cup) leaves, and divide into thirds.
step 3 Roughly chop the Fresh Cilantro (1 cup) leaves, and divide into thirds.
step 4
Juice one Limes (2) into a small bowl. Cut the other lime into four wedges.
step 4 Juice one Limes (2) into a small bowl. Cut the other lime into four wedges.
step 5
In a medium bowl, mix together the Sour Cream (2 Tbsp), Chipotle Chili Puree (1 Tbsp), half of the lime juice, a third of the cilantro, and Salt (1/2 tsp).
step 5 In a medium bowl, mix together the Sour Cream (2 Tbsp), Chipotle Chili Puree (1 Tbsp), half of the lime juice, a third of the cilantro, and Salt (1/2 tsp).
step 6
Toss the Red Cabbage (1 1/2 cups) into the mixture, and set aside.
step 6 Toss the Red Cabbage (1 1/2 cups) into the mixture, and set aside.
step 7
Cut the Avocado (1) in half, and remove the skin and pit.
step 7 Cut the Avocado (1) in half, and remove the skin and pit.
step 8
In a small bowl, using a fork to smash the avocado, add Salt (1/4 tsp), Ground Black Pepper (1/4 tsp), and remaining lime juice. Mix until well combined and set aside.
step 8 In a small bowl, using a fork to smash the avocado, add Salt (1/4 tsp), Ground Black Pepper (1/4 tsp), and remaining lime juice. Mix until well combined and set aside.
step 9
Bring a medium saute pan to medium high heat and add Vegetable Oil (1/2 Tbsp).
step 9 Bring a medium saute pan to medium high heat and add Vegetable Oil (1/2 Tbsp).
step 10
Once the pan is hot, add the corn and sear for five minutes.
step 10 Once the pan is hot, add the corn and sear for five minutes.
step 11
Add cherry tomatoes and a third of the cilantro. Season with salt and pepper to taste, and set aside.
step 11 Add cherry tomatoes and a third of the cilantro. Season with salt and pepper to taste, and set aside.
step 12
Pat Mahi-Mahi Fillets (2) dry with paper towels. Slice each fillet in half cross lengthwise, yielding a total of four fillets.
step 12 Pat Mahi-Mahi Fillets (2) dry with paper towels. Slice each fillet in half cross lengthwise, yielding a total of four fillets.
step 13
In a large saute pan over medium high heat, add Vegetable Oil (1 tsp).
step 13 In a large saute pan over medium high heat, add Vegetable Oil (1 tsp).
step 14
In another medium bowl, coat fish with Vegetable Oil (1/4 tsp) on both sides. Season with Ancho Chili Powder (1 tsp), Salt (1/4 tsp), and Ground Black Pepper (1/4 tsp).
step 14 In another medium bowl, coat fish with Vegetable Oil (1/4 tsp) on both sides. Season with Ancho Chili Powder (1 tsp), Salt (1/4 tsp), and Ground Black Pepper (1/4 tsp).
step 15
Sear fish on one side for two minutes, turn fish over and cook for another two minutes. Then remove from heat.
step 15 Sear fish on one side for two minutes, turn fish over and cook for another two minutes. Then remove from heat.
step 16
Heat a small saute pan over high heat, and once hot, add White Corn Tortillas (4) one at a time. Cook each side for thirty seconds until very hot.
step 16 Heat a small saute pan over high heat, and once hot, add White Corn Tortillas (4) one at a time. Cook each side for thirty seconds until very hot.
step 17
Wrap the tortillas in foil to keep warm, and set aside for plating. Repeat process with remaining tortillas.
step 17 Wrap the tortillas in foil to keep warm, and set aside for plating. Repeat process with remaining tortillas.
step 18
Place two tortillas side by side on each plate with sides touching, facing upwards. Spread smashed avocado on tortilla. Place mahi mahi fillets onto each tortilla in a single line topped with cabbage mixture and remaining cilantro.
step 18 Place two tortillas side by side on each plate with sides touching, facing upwards. Spread smashed avocado on tortilla. Place mahi mahi fillets onto each tortilla in a single line topped with cabbage mixture and remaining cilantro.
step 19
Place corn salsa on the side of the plate along with lime wedges.
step 19 Place corn salsa on the side of the plate along with lime wedges.
step 20
Serve and enjoy!
step 20 Serve and enjoy!
Tags
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American
Gluten-Free
Lunch
Fish
Shellfish-Free
Dinner
Seafood
Mexican
Summer
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