Chipotle Lime Fish Tacos

Summertime is the perfect time for grilled fresh fish tacos, which is exactly why Chef Tom is firing up the Napoleon Grills Prestige 500 gas grill for these Chipotle Lime Fish Tacos. Fresh, bright and juicy with just a touch of char from the grill!
Full recipe: https://www.atbbq.com/thesauce/chipotle-lime-fish-tacos/

Hey everybody i’m chef tom with atbbq.com and this is chipotle lime fish tacos well it’s hot out here guys so we need something light and refreshing to eat today that’s what we’re doing chipotle lime fish tacos this is a recipe i picked up years ago from one of

My favorite blogs called homesick texan great tex-mex food on that blog i’ve tweaked it over the years we’ve used it in classes it’s just entirely too good not to share so we’re going to start off by making our chipotle lime dressing and the base of this is three quarters cup

Of greek yogurt this is just a plain greek yogurt we’re gonna add also a quarter cup of mayonnaise to add a little bit of fat to that and then we’ve got our aromatics need a couple tablespoons of cilantro and since this is going to be blitzed up anyway we’re just going to

Use the stems which already also have a lot of flavor to them next we’re going to do some garlic looking for about a tablespoon of minced garlic this dressing is going to work as a marinade for our halibut it’s also going to go into the slaw that’s going on the taco

And finally we’ll have it as a sauce on top of the taco next we’re going to add a little bit of seasoning we’ve got the cattleman’s grill mexicano so some great cumin some paprika in there some salt garlic all good things also going to add a tablespoon of our

Chili infused oil now you could use an olive oil if you like this just has a bit more kick of flavor to it and that fat’s really going to carry that flavor last we need a tablespoon of lemon juice dang it that’s a lime my bad

All right so we’re just going to blitz this down oh i almost forgot we can’t have chipotle lime dressing without the chipotle so we’ve got a chipotle and adobo sauce here just gonna throw that guy in that’ll give us a nice smoky kick to our dressing

Give it a little scrape just looking to break everything down and incorporate it all all right looks good oh yeah smoky nice little bit of heat to it get the tang from the look not the lemon from the lime i can’t believe i did that twice and then the taco seasoning

I mean that’s what we need for tacos right so we’re gonna go ahead and get our fish marinating in that dressing we just made and we’re using this halibut today this is just store-bought frozen halibut nothing fancy you don’t have to use halibut you could use cod you could use haddock whatever you’ve

Got a nice white fish and we’re going to add a quarter cup of our dressing in there just to coat the outside start to flavor that fish you can do this in other types of containers as well but i like the plastic bag because you really kind

Of can get it around all surfaces and move it around as you need to so we’ll just kind of gently massage that around until it’s fully coated and then i like to let this sit for about an hour we’re not trying to make ceviche we do

Have a little bit of acid in here that can start to cook the fish we’re really just trying to get the flavor on there so that fish will go into the fridge and we’ll reserve the rest of this for our slaw and for topping the tacos so while the fish is marinating we’re

Going to fire up the grill we’re cooking on the napoleon p500 today and i’ve got it set up with the cast iron griddle in place so we’ll be doing all of our cooking on that griddle today i’m going to fire these burners underneath here up and we’ll go to about medium heat

We’re looking to stabilize this at around 400 degrees so the main components of the slaw are going to be red cabbage and the broccoli stalk we’re actually going to use this nice thick stock because this is something we can utilize a lot of times i think people just want

To eat the florets and maybe don’t do something with the stock so if you’re wondering you definitely can and the way we’re going to do that today is we’re going to grate it so your broccoli you can save for another meal and then this we’re going to run through the box grater

We want about half as much broccoli as we want cabbage so we’re going to go 4 ounces roughly of the broccoli and eight ounces of red cabbage so we’ll lose this top layer here and honestly just half of this half is going to be enough

So a quarter of a nice big head of cabbage we’ll take the core out right here and get rid of that break these down a little bit and then go nice and thin i love the color of this slaw it’s one of the reasons that i like to use

A little bit of green and a little bit of red yeah that looks nice next we’re going to get about a half cup of cilantro leaves in there and these don’t have to be super fine just chop down and then we’re going to add that dressing we made earlier three quarters

Of a cup i also want to drizzle in just about a teaspoon of honey to sweeten things up a little bit and a tablespoon of lime juice for that extra tang we’ll get in there and dress it up let’s give this a little taste man i love that dressing it’s got just

The right amount of heat to it such a fresh crunch in there could use just a pinch of salt but otherwise we’re pretty good all right so we’re pulling the halibut out of the marinade now just going to kind of wipe off that excess a little bit of that flavor

On there is good and actually we’re gonna put some of that mexicano on the surface so it’s a good way to get it to stick and we’re just gonna go light with this just for the color we’ve already got lots of flavor in that marinade all right let’s head over to the grill

So we’re gonna put down just a little bit of that chili oil on the surface of the grill and then we’ll lay our halibut right on top of it wow immediately smells amazing when that hot griddle hits those spices on the on the surface they just burst with aroma

So for now i’m going to close up the lid i want the internal temperature to come up as we’re forming that sear on the surface and then once we get these flipped we can add our tortillas to the griddle as well yeah we got a good-looking sear going on

There let’s flip this over i just want a little bit more oil down on there there we go check and see where we’re at on the internal temperature so that center is yeah 135 to 140 which is our finishing temperature but of course we want to get the bottom

Half cooked through so at this point we’ll leave the door open so that we can make sure that we’re just cooking from the bottom side and not all around all right so we’re going to throw the tortillas down as well spread out some oil on the surface

Just probably a little more than we needed now we’re using these small corn tortillas these street taco tortillas for our fish taco today Just a little bit of brown on our tortillas and then flip them over first try all right so we’re going to keep these pliable we don’t want them crispy so pull them off and set them on paper towel we can wrap them up in to keep them warm

And we’ll just fold those over and keep them warm like that and also take a little bit of grease off the surface all right dead center of the thinner one 138 139 140. that’s right the range we’re looking for so we’ll pull that guy off

I have a feeling our big one’s going to be a little bit behind though see how it started to flake on the top of the surface there so we know this side’s cooked but it’s got about 10 degrees to go in the middle all right she’s coming off we’re ready to make tacos

I’m just gonna slice up a little bit of avocado to go in our tacos don’t slip on me careful not to go through the rind here obviously we can just flake this up it’ll fall apart still a bit hot just distribute these around we’re gonna lay in some avocado here

We hit that fish with a little bit more of that dressing we made earlier this stuff you could put on just about anything we were eating it on broccoli in between takes and then our slaw on top all right i’m gonna add a little bit of grenade green chili sauce to mine as

Well dig in heck yes it’s so damn good it’s just bright it’s fresh it’s delicious man that cream sauce and you can feel good about it i mean it’s mostly non-fat yogurt right i’m talking about non-fat yogurt sauce talking about grilled fish avocado this is a meal that you feel

Great about after you’ve even eaten it and not just while you’re eating it well thank you guys so much for watching be sure to check out atbbq.com for all the products featured in today’s video if you enjoyed the recipe hit that subscribe button and if you have any questions or comments or there’s

Anything you’d like to see me cook let me know in the comment section down below and let’s be good to one another for more recipes tips and techniques head over to atbbq.com the sauce all things barbecue where barbecue legends are made