There are some meals that instantly make it feel like the weekend, even if it’s only Wednesday. These chipotle fish tacos are one of them. They’re colourful, hands-on and just a little bit messy in the best possible way, turning an ordinary family dinner into something everyone looks forward to.
This chipotle fish taco recipe is from Laura Romeo’s new cookbook Weber’s Ultimate Aussie Barbecue, which delivers excellent meals that don’t require hours in the kitchen. The recipes all make good use of the barbecue, no matter the season.
If you’ve only ever cooked fish in a frying pan, this recipe is a great reminder of just how brilliant the barbecue can be. Cooking fish this way gives it a subtle smoky flavour while keeping it beautifully tender and flaky. Add a fresh homemade salsa and all your favourite taco fillings and dinner is done.
Try this one too: Tuck into these good-for-ya fish shawarma wraps
Everyone can build their own taco exactly the way they like it. The kids can keep it simple or adventurous eaters can pile on the salsa and extra chipotle, and no one feels the need to whinge about what’s on their plate. Winning.
These chipotle fish tacos essentially prove that great food doesn’t need to be complicated. They’re quick enough for a busy weeknight, but also impressive enough for entertaining, whenever that’s your vibe.
Chipotle fish tacos with tomato salsa
Recipe and text from Weber’s Ultimate Aussie Barbecue by Laura Romeo
A jar of chipotle chillies in adobo sauce is a handy barbecue staple, ideal for spicing up a mayo, grilled meats or fish. Here, a simple tomato salsa brings freshness, acidity and colour to balance out the chipotle-infused fish and mayo. These tacos are fresh, flavourful – and, dare we say, healthy!
Makes 2 serves
Takes 25 minutes
2 × 200 g skinless, boneless firm white fish fillets, such as flathead, ling or mahi mahi
1 tablespoon chopped chipotle chillies in adobo sauce
1 tablespoon whole-egg mayonnaise
½ teaspoon sea salt, plus extra to taste
6 small flour or corn tortillas
1 cup (75 g) thinly sliced red cabbage
chopped coriander, to garnish
lime halves, to serve
Chipotle Mayo
2 teaspoons chopped chipotle chillies in adobo sauce
¹⁄³ cup (85 g) whole-egg mayonnaise
Tomato Salsa
2 ripe tomatoes
¹⁄8 red onion, finely diced
1 tablespoon finely chopped coriander
2 teaspoons lime juice
sea salt, to taste
Prepare the barbecue for cooking over direct high heat (260–290°C/500–550°F).
Combine the chipotle mayo ingredients in a small bowl.
To prepare the tomato salsa, cut the tomatoes in half, then scoop out and discard any watery insides. Chop the flesh and gently toss in a small bowl with the onion, coriander and lime juice. Season with salt to taste.
Slice the fish into 2 cm thick strips. In a dish, combine the chipotle chillies in adobo sauce, mayonnaise and salt. Add the fish and gently toss to coat.
Once the barbecue has preheated, brush the cooking grills clean. Cook the fish over direct high heat, with the lid closed, for 90 seconds, until caramelised grill marks appear and the fish releases from the grill. Using a metal spatula, carefully flip the fish. Close the lid and grill for a final 90 seconds, until just cooked through (55°C on a thermometer). Remove from the barbecue and set aside to rest for 5 minutes.
While the fish is resting, toast the tortillas over direct high heat, with the lid closed, for 30 seconds per side. Keep warm in a clean tea towel until ready to serve.
To assemble the tacos, top the tortillas with the cabbage, tomato salsa, grilled fish, and a drizzle of the chipotle mayo. Garnish with coriander and serve immediately, with lime halves for squeezing over.
Notes
You’ll find chopped chipotle chillies in adobo sauce in the Mexican section of major supermarkets.
Images and text from Weber’s Ultimate Aussie Barbecue by Laura Romeo, photography by Rob Palmer. Murdoch Books RRP $39.99.
