Little Fish Tacos with Cucumber Salad and Chipotle-Lime Aioli
Try this gluten-free recipe for fish tacos. It goes with a salad of English cucumber and a smoky homemade aioli.
preparation
preparation time
60 mins
cook time
5
servings
24
calories
168
ingredients
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
directions
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.
Tortillas
Wrap all tortillas in foil and warm in a 350°F oven for 10 minutes.
Aioli
In a small bowl, mix mayonnaise, Dijon, chipotle, lime juice, cinnamon, salt and cilantro.
Tacos
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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