Pescado a la Talla Tacos with a Chipotle Rouille

Staff Writer
Pescado a la Talla Tacos with a Chipotle Rouille
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.

Deliver Ingredients


For the chipotle rouille

  • 5 Ounces chipotle in adobo
  • 4 Cups canola oil
  • 1 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
  • 1 head napa cabbage, shredded
  • Chipotle rouille, to taste
  • 3 tomatoes, diced
  • 4 limes, cut into wedges
  • 1/4 Cup chopped cilantro


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.

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.