GRILLED FISH TACOS WITH CHIPOTLE-LIME DRESSING
I came up with this recipe when I couldn't find good directions for grilled fish tacos. I liked the chipotle-lime combination in a dip I once tried so I imitated it here. Choose toppings to suit your taste, or include typical accompaniments such as salsa fresca, cabbage, a squeeze of lime juice, and chopped cilantro.
Provided by MaryD
Categories World Cuisine Recipes Latin American Mexican
Time 6h44m
Yield 6
Number Of Ingredients 25
Steps:
- To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
- To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
- Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
- Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
- Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 38.5 g, Cholesterol 42.6 mg, Fat 19.2 g, Fiber 6 g, Protein 22.6 g, SaturatedFat 5.3 g, Sodium 644.3 mg, Sugar 7 g
GRILLED CHICKEN AND PEACHES WITH CHIPOTLE-PEACH DRESSING
Provided by Bon Appétit Test Kitchen
Categories Low Cal Backyard BBQ Dinner Peach Summer Grill Grill/Barbecue Jam or Jelly Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Coat grill rack with nonstick spray. Prepare barbecue (medium-high heat). Stir preserves, next 3 ingredients, 2 teaspoons oil, and chopped cilantro in medium bowl; season dressing with salt and pepper. Transfer 1/4 cup dressing to small bowl.
- Brush peaches, then chicken with oil and dressing from small bowl. Sprinkle with salt and pepper. Grill chicken until cooked through, about 7 minutes per side. Grill peaches until slightly charred, about 2 minutes per side.
- Place 1 chicken breast on each of 4 plates. Surround with peaches. Drizzle dressing from medium bowl over chicken and peaches. Garnish with cilantro sprigs.
ROMAINE, GRILLED AVOCADO, AND SMOKY CORN SALAD WITH CHIPOTLE-CAESAR DRESSING
Provided by Chris Schlesinger
Categories Salad Side Fourth of July Quick & Easy Backyard BBQ Lunch Parmesan Avocado Corn Grill Grill/Barbecue Lettuce Chile Pepper Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (main course) or 6 (side dish) servings
Number Of Ingredients 9
Steps:
- Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
- Put parmesan in a medium bowl and add olive oil in a slow stream, whisking. Whisk in lime juice, garlic, chipotles, and 1/4 teaspoon each of salt and pepper.
- Rub vegetable oil on corn and cut sides of avocados, then season with 1/8 teaspoon each of salt and pepper. Grill avocados, cut sides down, and corn, covered only if using a gas grill, turning corn occasionally, until golden-brown, 3 to 4 minutes.
- Peel avocados and thinly slice. Cut corn kernels from cobs.
- Toss romaine with dressing and serve topped with avocado and corn.
SOUTHWESTERN CAESAR SALAD WITH CHIPOTLE DRESSING
Categories Salad Cheese Leafy Green Tomato Bake Spring Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Whisk mayonnaise, chicken broth, soy sauce, lemon juice, chipotles and brown sugar in medium bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be prepared 1 day ahead. Cover and refrigerate.)
- Mix lettuce, tomatoes and corn in large bowl. Add dressing and 2 tablespoons Parmesan cheese and toss to coat. Sprinkle with remaining 2 tablespoons Parmesan cheese and serve.
SOUTHWESTERN CHICKEN CAESAR SALAD WITH CHIPOTLE DRESSING
I strongly suggest to make the dressing up to 24 hours in advance to blend flavors, also you can grill the chicken a day in advance and refrigerate. If you are not a black bean lover then you can omit them and use corn niblets, adjust the dressing ingredients to taste :)
Provided by Kittencalrecipezazz
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Brush olive oil over the chicken breasts, then sprinkle the fajita seasoning onto both sides.
- Grill over medium-high heat about 6 minutes per side (or you may broil).
- Allow to cool then slice into strips; set aside.
- For the dressing; in a blender or food processor combine mayonnaise, 2/3 cup Parmesan cheese, sour cream, cumin, anchovy fillets, green onions, Dijon mustard, chipotle pepper, fresh garlic, Worcestershire sauce and black pepper; process or blend until smooth then season with salt if desired.
- Place the lettuce in a large glass bowl, add in black beans; toss to mix.
- Top the salad with croutons and red bell pepper rings and cooked chicken slices, then sprinkle with about 1/3 cup grated Parmesan cheese (or any amount desired).
- Drizzle the dressing over the salad or serve dressing on the side.
- Delicious!
CLASSIC BURGERS WITH CHEESE, CHIPOTLE KETCHUP, HORSERADISH MUSTARD AND RUSSIAN DRESSING SLAW
Steps:
- For the slaw: Whisk together the ketchup, mayonnaise, vinegar, celery seeds, paprika and some salt and pepper.
- Put the cabbage, carrot, green onions and Spanish onions in a large bowl; season with salt and pepper, toss to combine. Pour the dressing over the vegetables and toss again. Cover and refrigerate for at least 30 minutes and up to 8 hours.
- For the ketchup: Whisk together the ketchup and chipotles in a small bowl.
- For the mustard: In another small bowl, whisk together the mustard and horseradish.
- For the burgers: Heat a gas or charcoal grill to high. Form the ground beef into four 3/4-inch-thick patties by tossing the meat from hand to hand and flattening gently. Make a well in the center of each patty with your thumb. Brush the patties with oil and season generously with salt and pepper.
- Grill the burgers until slightly charred and crusty, about 3 minutes (5 minutes for turkey, which must be cooked through to serve). Flip and continue grilling until slightly charred and crusty on the other side, 4 to 5 minutes longer for medium doneness (another 5 minutes for turkey). During the last minute of cooking, top each burger with two slices of cheese; cover the grill and cook until the cheese has melted.
- Transfer the burgers to a platter. If desired, toast the buns on the grill, flat-side down, for about 15 seconds, or until golden. Place the burgers on the bun bottoms. Top with some chipotle ketchup, horseradish mustard, Russian slaw dressing and a few potato chips, if using. Set the bun tops on top and serve immediately.
SOUTHWESTERN GRILLED BEEF SALAD WITH CORN SALSA AND CHIPOTLE DRESSING
Steps:
- For dressing:
- Whisk first 4 ingredients in medium bowl in blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.
- For Salsa:
- Blanch corn in large pot of boiling salted water 2 minutes. Drain. Cool. Cut corn from cob. Transfer corn kernels to large bowl. Add tomatoes, jicama, onion and cilantro and mix. (Can be prepared 6 hours ahead. Cover and chill.)
- For steak:
- Combine first 4 ingredients in small bowl. Spread spice paste over both sides of steaks. Cover and refrigerate at least 2 hours or up to 6 hours.
- For Assembly:
- Prepare barbecue (medium-high heat). Grill steaks to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to cutting board and let stand 5 minutes.
- Meanwhile, add avocado and 2 tablespoons dressing to salsa and mix. Season to taste with salt and pepper. Place greens in large bowl and toss with enough dressing to coat. Divide greens equally among 6 plates. Fan some mango slices on 1 side of each salad. Top each salad with 1/2 cup salsa.
- Thinly steaks crosswise. Arrange atop greens. Serve, passing remaining dressing separately.
CHIPOTLE RANCH DRESSING
I was looking for a dressing similar to one served at Moe's restaurant and found this one on copykat.com. It's not like the one I had, but it tastes pretty good anyway.
Provided by iris5555
Categories Salad Dressings
Time 10m
Yield 3 1/2 cups
Number Of Ingredients 10
Steps:
- Mix in mixer on low speed until well mixed.
- Refrigerate.
Nutrition Facts : Calories 448.9, Fat 37.1, SaturatedFat 12.3, Cholesterol 49.2, Sodium 1601.4, Carbohydrate 26.1, Fiber 1.1, Sugar 8.8, Protein 5.9
THREE-PEPPER SLAW WITH CHIPOTLE DRESSING
Categories Salad Citrus Garlic Vegetable Side Low Fat Bell Pepper Summer Jícama Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 11
Steps:
- Purée first 6 ingredients in blender. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- Toss bell peppers, jicama and dressing in large bowl to coat. Season slaw with salt. Cover and refrigerate until vegetables soften slightly but are still crunchy, about 4 hours.
- Mix chopped parsley into coleslaw. Serve at room temperature.
RAW VEGGIES WITH CHIPOTLE RANCH DRESSING
Provided by Ree Drummond : Food Network
Categories appetizer
Time 3h20m
Yield About 3 cups dip
Number Of Ingredients 18
Steps:
- In a food processor or blender, combine the mayonnaise, sour cream, parsley, dill, chives, Worcestershire sauce, black pepper, vinegar, paprika, salt, cayenne, hot sauce, chipotle peppers and garlic. Add the buttermilk to the desired consistency and blend. Chill for a couple of hours before serving, thinning with more buttermilk if needed.
- Serve the carrots, celery and cucumbers with the dip.
SPINACH, CORN AND ROASTED PEPPER SALAD WITH CHIPOTLE DRESSING
Categories Salad Corn Spinach Bell Pepper Fall Cilantro Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Stir cumin in small skillet over low heat just until fragrant, about 1 minute. Remove from heat. Whisk in oil, then lime juice and chipotle chilies. Season dressing to taste with salt and pepper.
- Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers. Cut peppers into 1/2-inch-wide strips. Transfer to large bowl. Add corn, green onions, chopped cilantro and dressing and toss to coat. Add spinach to bowl and toss to blend. Sprinkle with cilantro leaves.
- *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
CHARRED CORN, CHICKEN & TORTILLA SALAD WITH CHIPOTLE YOGURT DRESSING
Try this vibrant salad with or without the chicken. If you're serving it as a side to kebabs or sausages, swap it out for some crumbled feta, if you have it
Provided by Cassie Best
Categories Dinner, Lunch, Side dish
Time 55m
Yield Serves 4-6
Number Of Ingredients 17
Steps:
- Mix 1 tbsp paprika, the oregano, 1 tbsp chipotle, cinnamon, garlic, lime zest and 2 tbsp oil together in a bowl with some seasoning. Pour over the chicken thighs, turning to coat, then cover and chill for at least a few hours, or up to 24 hrs.
- Light the barbecue and let the flames die down, or heat a griddle pan over a high heat. Mix the yogurt, lime juice, the remaining oil, ½ tsp paprika, 1 tsp chipotle and the honey with a pinch of salt. Set aside. Brush the corn cobs with a little oil, then cook it and the marinated chicken on the barbecue or in the griddle pan for about 10 mins, turning often until the chicken is cooked through (it should be charred and firm to the touch - check it's done by cutting into one of the thickest pieces) and the corn is bright yellow and juicy.
- Transfer the chicken and corn to a board or plate and cover to keep warm. Arrange the lettuce, beans, tomatoes and avocado on a large platter or in a serving bowl, but wait to toss together until just before serving - this helps keep the lettuce leaves from wilting.
- Cut the wraps into strips or small pieces. Heat a drizzle of oil in a frying pan and fry the strips until crisp and golden, then drain on kitchen paper. Sprinkle with salt.
- Slice the cooked chicken into 1cm strips and cut the charred corn from the cob. Add to the salad, then drizzle over the dressing and any juice from the chicken and toss. Scatter over the coriander and crispy tortilla strips, and serve with the lime wedges on the side.
Nutrition Facts : Calories 392 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 1 milligram of sodium
GRILLED CHICKEN SALAD WITH CHIPOTLE CHILE DRESSING AND CHILE LIME TORTILLA CRISPS
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- To make the dressing, in a blender, blend together the barbecue sauce, vinegar, olive oil, avocado and chipotle for 1 to 2 minutes or until creamy. Reserve dressing in refrigerator until ready to use.
- To make the tortillas, preheat the oven to 450 degrees F.
- Slice the tortillas into thin strips and spray them with the olive oil. Place the tortilla strips on a baking sheet and bake in the oven for 4 to 5 minutes, or until crispy.
- To assemble the salad, in a mixing bowl, toss the greens with the dressing. Place a portion of the salad greens on each plate. Place 1 julienned chicken breast on top of each salad. Then spoon some of the salsa on top of salad. Finally, sprinkle each salad with the crispy tortillas.
SOUTHWESTERN CAESAR SALAD WITH CREAMY CHIPOTLE DRESSING
While I was at a hotel in Scottsdale, Arizona, I remember pestering a chef for this recipe. It's been so many trips ago, though, I can't remember what hotel I was at. Nevertheless, this salad is a nice twist on the usual Ceasar.
Provided by CaribbeanQueen
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- DRESSING:.
- Whisk all dressing ingredients together in a medium bowl until well blended. Season to taste with salt and pepper.
- SALAD:.
- Mix lettuce, tomatoes and corn in large bowl.
- Add 3/4 of dressing and 2 T. of Parmesan. Toss.
- Determine if more dressing is needed. Add to taste.
- Sprinkle with remaining Parmesan before serving.
ROMAINE, GRILLED AVOCADO, AND SMOKY CORN SALAD WITH CHIPOTLE CAESAR DRESSING
Steps:
- Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see "Grilling Procedure." Put parmesan in a medium bowl and add olive oil in a slow stream, whisking. Whisk in lime juice, garlic, chipotles, and 1/4 tsp each of salt and pepper. Rub vegetable oil on corn and cut sides of avocados, then season with 1/8 tsp each of salt and pepper. Grill avocados, cut sides down, and corn, covered only if using a gas grill, turning corn occasionally, until golden-brown, 3 to 4 minutes. Peel avocados and thinly slice. Cut corn kernels from cobs. Toss romaine with dressing and serve topped with avocado and corn. Cooks' note: Corn and avocados can be grilled, in batches if necessary, in a lightly oiled hot grill pan over medium-high heat
CREAMY CHIPOTLE-LIME DRESSING
Make and share this Creamy Chipotle-Lime Dressing recipe from Food.com.
Provided by ratherbeswimmin
Categories Salad Dressings
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 11
Steps:
- Process lime juice, shallot, garlic, chipotle, sugar, cumin, 1/2 teaspoon salt, and 1/2 teaspoon pepper in blender until shallot and garlic are finely chopped, about 15 seconds.
- Add mayonnaise, sour cream, and cilantro; continue to process until smooth, about 15 seconds.
- Makes about 1 1/2 cups.
- Store in the refrigerator.
CHIPOTLE CHICKEN CHILI WITH FLAMING TEQUILA-PEPPER SALSA & AVOCADO RANCH DRESSING
Steps:
- Place a large heavy-bottomed pot over medium-high heat with 2 tablespoons of the EVOO. Add the bacon to the pan and brown, about 3 to 4 minutes. Add the chicken to the pot and brown, 5 to 6 minutes, stirring occasionally to break up the lumps. Add the pureed chipotle, cumin, coriander, and smoked paprika, then stir for 1 minute. Add the onion and garlic to the pot and cook until tender, 5 minutes more. Add the tomato paste and chicken stock and some salt and pepper to the pot and bring the liquids up to a bubble. Reduce the heat to a simmer.
- While the chili is simmering, place a medium skillet over medium-high heat with the remaining 2 tablespoons of EVOO. Add the bell peppers, red onion, and jalapeño to the skillet and cook until tender, 4 to 5 minutes. Remove the skillet from the heat and add the tequila. Return the skillet to the heat and flame the tequila to burn off most of the alcohol. Add the lime juice, the cilantro, and some salt to the salsa.
- To a food processor bowl add the avocado, chives, lemon juice, and buttermilk. Process until smooth and then season with salt and pepper.
- Serve up the chili with some of the tequila-pepper salsa and avocado ranch dressing. Garnish with tortilla chips.
CHICKEN SALAD WITH PINEAPPLE-CHIPOTLE DRESSING
For an unusual lunch or dinner salad, try this vegetable and chicken blend with a sweet and smoky dressing of canned pineapple and chipotle chiles.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In food processor bowl with metal blade or blender container, combine all dressing ingredients; process until smooth. In large bowl, combine all salad ingredients.
- Just before serving, add dressing to salad; toss gently to mix.
Nutrition Facts : Calories 380, Carbohydrate 28 g, Cholesterol 60 mg, Fat 3, Fiber 5 g, Protein 22 g, SaturatedFat 4 g, ServingSize 2 Cups, Sodium 410 mg, Sugar 21 g
CHIPOTLE LIME SALAD DRESSING RECIPE BY TASTY
Here's what you need: garlic, fresh oregano, chipotle powder, paprika, salt, freshly ground black pepper, agave nectar, lime juice, canola oil
Provided by Matthew Johnson
Time 30m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Add the ingredients into a mason jar. Screw the lid on tightly and shake vigorously.
- The dressing can remain in the fridge for 1-2 weeks.
- Nutrition Calories: 2165 Fat: 214 grams Carbs: 74 grams Fiber: 46 grams Sugars: 46 grams Protein: 2 grams
- Enjoy!
Nutrition Facts : Calories 134 calories, Carbohydrate 4 grams, Fat 13 grams, Fiber 0 grams, Protein 0 grams, Sugar 2 grams
GRILLED ROMAINE SALAD WITH SMOKEY CHIPOTLE CASHEW DRESSING
Provided by Katie Lee Biegel
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat a grill or grill pan to medium heat.
- Add the mayo, cashews, chipotles, lime juice, garlic and some salt and pepper to a food processor or blender and pulse together until smooth.
- Grill the romaine on each side until wilted and slightly charred, about 1 minute and 30 seconds. Remove to a plate and top with the dressing, bacon, cotija and scallions.
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