Little Fish Tacos with Cucumber Salad and Chipotle-Lime Aioli

August 2, 2012 by Kenmore

Try this gluten-free recipe for fish tacos. It goes with a salad of English cucumber and a smoky homemade aioli.


preparation time
60 mins

cook time




0.75 cup cilantro leaves

1.5 teaspoons paprika

0.75 teaspoons cumin seeds toasted and ground

1 small red chili seeded

2 limes zest

0.33 cup olive oil

1 teaspoons kosher salt

1.5 pounds white fish tilapia, sole or basa filets

0.5 English cucumber peeled, sliced in half, seeded and diced into quarter-inch cubes

20 cherry tomatoes quartered

2 green onions sliced

2 tablespoons cilantro chopped, plus some whole leaves for garnish

0.5 teaspoons lime juice

0.5 teaspoons kosher salt

0.5 teaspoons sugar

1 cup mayonnaise

0.5 teaspoons Dijon mustard

0.5 chipotle in adobo minced, plus a half tsp. adobo sauce

1 large clove garlic minced

1 tablespoons lime juice

0.25 teaspoons cinnamon ground

0.5 teaspoons kosher salt

1 tablespoons cilantro finely chopped


Fish Rub

Put cilantro, paprika, cumin, chili, lime zest, olive oil and salt in a blender or food processor and process to a paste. Toss fish with the paste and let marinate for 20 minutes. Heat a non-stick frying pan over medium heat until hot. Add fish in a single layer and cook 2 minutes. Turn and cook for 1 minute, or until the fish is opaque and just cooked. Transfer a cutting board and cut into 24 strips.

Cucumber Salad

Mix English cucumber, cherry tomatoes, green onions, and the half-teaspoons of lime juice, salt and sugar together in a bowl and set aside.


Wrap all tortillas in foil and warm in a 350°F oven for 10 minutes.


In a small bowl, mix mayonnaise, Dijon, chipotle, lime juice, cinnamon, salt and cilantro.


Place a piece of fish on each tortilla. Put a large dollop of aioli on the fish then top with a spoonful of cucumber salad. Roll into a cone and secure with a toothpick. Serve on a platter with lime wedges. Makes 24 little tacos.


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