These chipotle chili fish tacos are the perfect and refreshing spring or summer weeknight meal!
Happy Tuesday my dear readers! I hope everyone is settling into this week nicely! We have been enjoying what’s left of this summer. It’s been gorgeous here in Wyoming. Sunny and dry: just the way I like it. Except for the fact that we are seeing some wildfire smoke from the states north and west of us, it’s been clear and beautiful.
It’s one of those summers that you don’t want to see come to an end. You know that the cold and snow is coming. I’m not sure I’m ready for it!
One thing’s for certain, I am not ready to give up summer food. And guess what? I’m not going to! We still have a month of summer left. I am going to soak it all up while I can! Up on the list of one of my favorite summer dishes is fish tacos.
We love tacos of any flavor, shape or size. Loaded with meat and cheese or healthy and fresh, you name it, we’ve made it. It’s been a long time since I’ve shared a fish taco recipe, so with summer coming to an end, I thought today would be the perfect day to share this recipe for chipotle chili fish tacos with peach pineapple salsa! It is Tuesday after all!
There’s nothing crazy about this recipe. There are no special sauces. No crazy relishes. Just simple and fresh ingredients.
When I was asked to help do a giveaway for two GORGEOUS cutting boards from Cuttingboard.com I knew that tacos had to be the star. My cutting boards are literally my best friends, and with how much chopping goes into making tacos, a good cutting board is key. And trust me, there is a huge difference between the good kind and the not-so-good kind.
Cutting boards are used for everything from chopping & dicing ingredients, while preparing a dish, to allowing meat to rest and then be sliced and served…to gorgeous vehicles to set out your party food on.
Cuttingboard.com is a boutique retailer of cutting boards and butcher blocks. They also happen to carry one of the widest selections of John Boos (which is the one you see pictured throughout this post) boards and take care to house their boards in a climate and humidity controlled warehouse. I was lucky enough to work with the John Boos 20x15x1.25 Cutting Board. After I sealed it up with some cutting board oil, I put it to use making these chipotle chili fish tacos!
Enter below for a chance to win one of these gorgeous cutting boards of your own from Cuttingboard.com! Pair these chipotle chili fish tacos with peach pineapple salsa with a pilsner and have a wonderful day! xo
- 1 yellow peach cored and diced (peeled if you wish)
- 3/4 cup pineapple diced
- 1 jalapeno seeds and stem removed, finely minced
- 1/4 cup red onion finely diced
- 1/4 cup cilantro chopped (plus extra for garnish)
- 1 tablespoon lime juice
- dash of sea salt
Chipotle Chili Fish Tacos
- 1 teaspoon chipotle chili powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 3-4 tilapia filets about 1 1/2 pounds
- 1 tablespoon olive oil
- 10-12 corn tortillas charred slightly
- 10-12 butter lettuce leaves Boston or Bibb may be substituted
- 1 avocado cored, peeled and diced small
- Mix all of the ingredients for the peach-pineapple salsa in a small bowl. Cover and refrigerate until you are ready to use.
- In a small bowl, mix the chipotle chili powder, sea salt and black pepper together. Sprinkle the mixture on to the tilapia filets.
- Heat the olive oil in a deep skillet over medium heat. Add the fish and cook for about 6 minutes or until it's cooked through and flakes easily at the center, flipping the fish once with a fish spatula. Remove from heat and transfer to a paper towel-lined plate to get rid of any excess grease.
- Assemble your tacos by layering a piece of butter lettuce on top of a tortilla. Add the fish, salsa and diced avocado. Sprinkle with fresh cilantro and serve immediately