Ultimate Grilled Chipotle Fish Tacos
Smoky grilled fish tacos topped with fresh peach salsa and wrapped in warm tortillas.
Equipment
- blender
- Bowls
- grill
- Knife
- Metal spatula
Ingredients
- 1 pound white fish mahi mahi tilapia halibut black cod or snapper
- 8 six-inch tortillas
- 1 lime
- Chipotle Marinade
- 2 to 3 garlic cloves
- 2 to 3 whole chipotle peppers
- 1 tablespoon adobo sauce
- 4 tablespoons olive oil
- Zest from 1 lime
- 1 tablespoon lime juice
- 1 teaspoon ground coriander
- 1 tablespoon ground cumin
- 3/4 teaspoon salt
- Black pepper
Peach Salsa
- 2 1/2 cups diced peaches
- 1/4 cup diced red onion
- 1 to 2 teaspoons minced habanero or jalapeño
- 1/2 cup chopped cilantro
- 1/8 cup fresh lime juice
- 1/8 teaspoon salt
- 1 teaspoon sugar
Instructions
- Blend all marinade ingredients into a smooth paste.
- Coat the fish generously with the marinade.
- Allow the fish to marinate for at least 20 minutes.
- Prepare the peach salsa while the fish marinates.
- Combine peaches, red onion, habanero, cilantro, lime juice, salt, and sugar in a bowl.
- Mix gently and refrigerate until needed.
- Preheat the grill to high heat.
- Oil the grill grates lightly.
- Grill the fish for a few minutes per side until lightly charred and cooked through.
- Warm the tortillas briefly on the grill.
- Assemble the tacos with grilled fish and peach salsa.
- Serve with lime wedges and extra cilantro.
Notes & Wine Advice
Notes
The peach salsa can be prepared several hours ahead to allow the flavors to develop even further.Serve Tip
Serve these tacos with avocado slices, queso fresco, or extra lime wedges for added freshness.Variations
Replace the fish with tofu or grilled portobello mushrooms for a flavorful vegetarian version.Wine Advice
A crisp Sauvignon Blanc pairs beautifully with the smoky fish and fresh peach salsa.Nutrition values
Calories: 420 kcal | koolhydraten: 28 g | Eiwitten: 31 g | Vet: 21 g | Verzadigd vet: 4 g | Natrium: 540 mg | Suiker: 11 g