Pescado a la Talla Tacos with a Chipotle Rouille

Richard Sandoval


For the chipotle rouille

  • 5 Ounces  chipotle in adobo
  • 4 Cups  canola oil
  • egg yolk
  • 1/4 Cup  fresh lime juice
  • 2 Ounces  honey
  • 2 Ounces  water
  •   Salt, to taste

For the tacos

  • 4 Pounds  fresh mahimahi fillets
  • 2 Tablespoons  minced garlic
  • 1 Tablespoon  olive oil
  • 12  medium flour tortillas
  • head napa cabbage, shredded
  •   Chipotle rouille, to taste
  • tomatoes, diced
  • limes, cut into wedges
  • 1/4 Cup  chopped cilantro

Featured at this year's Food & Wine Class in Aspen, this mahimahi recipe will impress a crowd and is incredibly easy to make. A chipotle rouille is easily whipped together in a blender and will have everyone thinking you're as good as the pro's.


For the chipotle rouille

Place the egg yolk in a blender and blend until fluffy. Add lime juice slowly with blender still running. Whisk chipotle and oil together, then add to blender while running. Add honey and blend to combine. Add salt to taste. If consistency seems too thick, add water or more lime juice to adjust. Makes 1 quart.

For the tacos

Combine the garlic and olive oil and rub over fish fillets. Allow to sit in fridge for 30 minutes. Combine cabbage with enough chipotle rouille to coat lightly and toss. Grill mahimahi to desired doneness. Slice into strips and plate with chopped tomatoes and lime wedges. Warm tortillas briefly on grill. Fill each tortilla with fish and tomatoes, top with slaw, and finish with cilantro.

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