Pescado a la Talla Tacos with a Chipotle Rouille

Pescado a la Talla Tacos with a Chipotle Rouille
Staff Writer

Richard Sandoval

Pescado a la Talla Tacos

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.


Calories per serving:

1,180 calories

Dietary restrictions:

High Fiber, Low Carb Dairy Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 95g 146%
  • Carbs 45g 15%
  • Saturated 8g 39%
  • Fiber 5g 21%
  • Trans 0g
  • Sugars 11g
  • Monounsaturated 59g
  • Polyunsaturated 26g
  • Protein 41g 81%
  • Cholesterol 151mg 50%
  • Sodium 854mg 36%
  • Calcium 183mg 18%
  • Magnesium 87mg 22%
  • Potassium 1,155mg 33%
  • Iron 5mg 28%
  • Zinc 2mg 10%
  • Phosphorus 435mg 62%
  • Vitamin A 141µg 16%
  • Vitamin C 50mg 84%
  • Thiamin (B1) 0mg 28%
  • Riboflavin (B2) 0mg 16%
  • Niacin (B3) 14mg 71%
  • Vitamin B6 1mg 48%
  • Folic Acid (B9) 131µg 33%
  • Vitamin B12 1µg 19%
  • Vitamin D 0µg 0%
  • Vitamin E 17mg 83%
  • Vitamin K 143µg 179%
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