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.

10
Servings
827
Calories Per Serving
Deliver Ingredients

Ingredients

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

Directions

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.

Nutritional Facts

Total Fat
85g
100%
Sugar
4g
4%
Saturated Fat
10g
42%
Cholesterol
5mg
2%
Carbohydrate, by difference
12g
9%
Protein
10g
22%
Vitamin A, RAE
486µg
69%
Vitamin C, total ascorbic acid
34mg
45%
Vitamin K (phylloquinone)
809µg
100%
Calcium, Ca
353mg
35%
Choline, total
23mg
5%
Copper, Cu
1mg
0%
Fiber, total dietary
4g
16%
Folate, total
143µg
36%
Iron, Fe
7mg
39%
Magnesium, Mg
125mg
39%
Manganese, Mn
2mg
100%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
156mg
22%
Riboflavin
1mg
91%
Selenium, Se
3µg
5%
Sodium, Na
198mg
13%
Thiamin
1mg
91%
Water
190g
7%
Zinc, Zn
2mg
25%

Taco Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Taco Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Taco Wine Pairing

Malbec, syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, primitivo, or carménère with meat- and bean-based dishes; viognier or grüner veltliner with seafood dishes.