- Rachael Ray - https://www.rachaelray.com -

Chipotle Grilled Fish Tacos with Tequila-Lime Slaw and Avocado Crema

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.


For the slaw:

For the crema:

Additional toppings (mix ‘n match):


Season the fish with cumin, smoked paprika, coriander, salt and pepper. In a food processor, purée chipotle in adobo with lime zest and juice, honey or light agave, oil, garlic and ginger.  Pour over fish to coat.

Preheat grill, griddle or cast-iron skillet over medium-high heat.

For slaw, whisk [1] up tequila, lime juice, vinegar, honey or agave or sugar, oil, salt, pepper and celery seed. Combine cabbage, onions and cilantro or parsley in a mixing bowl [2] then pour dressing over and toss to coat.

Rinse out processor and add crema or sour cream, avocado, lime juice, salt and cumin; process until smooth.

Spray grill, griddle or skillet with cooking spray and cook fish to opaque and browned, about 6-7 minutes, occasionally turning gently with a fish spatula [1].

Char tortillas over open flame, on grill or in dry skillet over high heat. Break fish into chunks. Assemble tacos with fish, slaw, crema and toppings of choice.