Chipotle Talipia Taco’s, With a Cilantro, Mango Chutney – a Must Try on This Recipe, Great Dish
Chipotle Talipia Taco’s, With a Cilantro, Mango Chutney – a Must Try on This Recipe, Great Dish
Free Online Articles Directory
Why Submit Articles?
Top Authors
Top Articles
FAQ
ABAnswers
0 && $.browser.msie ) {
var ie_version = parseInt($.browser.version);
if(ie_version Login
Register
Hello
My Home
Sign Out
Email
Password
Remember me?
Lost Password?
Home Page > Food and Beverage > Main Course > Chipotle Talipia Taco’s, With a Cilantro, Mango Chutney – a Must Try on This Recipe, Great Dish
Chipotle Talipia Taco’s, With a Cilantro, Mango Chutney – a Must Try on This Recipe, Great Dish
Posted: Feb 24, 2008 |Comments: 0
| Views: 1,743 |
]]>
Chipotle Tilapia fish taco’s with a cilantro, and mango chutney, with a chipotle aioli. Served with black beans and rice.
Ingredients list:
1 lbs of Fresh Tilapia, you can use frozen, if you can’t find fresh.
1-2 bunches of fresh Cilantro3
1-2 fresh ripe Mangoes
1/2- 1 fresh Jalapeno
1/2 lime for juice
1 clove of minced garlic paste
1 small Red Onion or a sweet White Onion, the red just gives it a better eye appeal
1 can of Chipotle Peppers in Adobo sauce, check you Hispanic food section at you local grocery store.
3-4 Tbsp of dried Chipotle chili for a dry rub
1-2 T of Salt and Cracked Pepper for dry rub
1/2-1 tsp of garlic powder for dry rub
1/4-1/2 Cup of Canola oil
1/4 Cup of Mayo
2 Cans of Black Beans, with added fresh garlic about 1-2 cloves ,with salt to taste, and then cooked together for about 10-15 minutes
3-4 Cups of prepared Aborio rice, I like to add Fresh Corn, and Red Bells with some fresh Cilantro and salt.
1 Package of Whole Wheat tortillas, or Flour if you prefer
1 package of Coleslaw mix, it has shredded red cabbage, green cabbage and carrots
Ready the Tilapia for the Dry Rub: First you will make sure the fish is fresh and that it is clear of all bones. You will then make sure the fish is dry of all moisture. Then add the fish to the oil, and remove to a sheet pan. You will take all of the dried spices, and salt and pepper, and mix. You will then get a pan, add your Tilapia and apply a generous coating of the dry rub to your Tilapia. Set the fish aside and let it hang out while you prepare your chutney. You can refrigerate if you think it will take you very long to prepare you chutney, and Chipotle aioli.
Your Mango Chutney: You will remove the skin from your Mango, cut it and remove the pith. You will fine chop the red onion, and mince the garlic. You will also very finely chop the Jalapeno. You can add as much or little of the Jalapeno for desired taste. You will be adding a Chipotle Aioli as the sauce for the taco. It will have some heat to it, so if you want to omit the Jalapeno altogether the taco’s will be fine without it.
Chipotle Aioli: If your can of Chipoltle in the Adobo sauce, is a puree you will be a step ahead. If your Chipotle peppers are whole in the can, and in the sauce you will need to puree at this time. No big deal takes 2-3 minutes. After you have the puree you can add half of it to the mayo, and garlic powder, or all of the Chipotle puree at this time. You can add as much or little it just depends on the amount of heat you prefer to you taco’s. You just need to make sure you are tasting as you are adding your puree to the mayo to get the desired heat for your palate. A little of this puree goes a long way, and it has a really great flavor. Mix well, and add minced garlic paste and refrigerate.
Preparing the Tilapia: In a med saute pan you will heat over medium to low high heat, add some canola oil. Add the dry rub coated Tilapia and saute quickly, and turn. Do not over cook, it will only take about 2-3 minutes on each side. Take the Tilapia out of the saute pan and let it rest for about 2-3 minutes and start to prepare you plates for food service.
Plating your Tilapia Taco’s: Add your serving of rice and beans to the plate. Add 2 tortillas, and add your Chipotle Aioli on the open faces. You can add a little, or a generous portion, it is your preference. You will then add some of the coleslaw mixture on each of the tortillas. Then add the Tilapia, and then the Mango chutney. If you like you can also add some of the black beans as well. You can also add extra cilantro for garnish. I hope that you enjoy these Tilapia taco’s they have always been a real hit. Enjoy!
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue
http://www.chefshelleypogue.com
Retrieved from “http://www.articlesbase.com/main-course-articles/chipotle-talipia-tacos-with-a-cilantro-mango-chutney-a-must-try-on-this-recipe-great-dish-340856.html”
(ArticlesBase SC #340856)
Need more traffic? No problem. Publish with us and see why everyone’s talking about Articlesbase.com
Liked this article? Click here to publish it on your website or blog, it’s free and easy!
Chef Shelley R. Pogue -
About the Author:
Chef Shelley Pogue is a Le Cordon Bleu graduate from The Texas Culinary Academy located in Austin, Texas. Chef Pogue graduated with honors of cum laude with a GPA of 3.71. Shelley went to work for The Hills Fitness Center in Westlake Hills after graduation and stayed the for one year as the Executive Chef. She then left The Hills and went to work for a company Vertical Sales and Marketing, San Ramon, CA. CHef Pogue is currently developing sauces and meal concepts for large retail markets in the US. Chef Pogue lives in Austin, TX, and is also a personal chef and caterer, and also working on developing a recipe and cook book.
]]>
Questions and Answers
Ask our experts your Main Course related questions here…
200 Characters left
How many calories in a chipotle chicken taco ?
How many calories are in a chipotle taco ?
I am try to go to this site for red lobster cheddar bay biscuits copycat recipe,can you get it for me?
Rate this Article
vote(s)
0 vote(s)
Feedback
RSS
Print
Email
Re-Publish
Article Tags:
chipotle fish taco recipe, fish taco recipe, mango chutney recipe, chipotle spice dich recipe, mexican food dish, gourmet fish tacos, cilantro mango recipe
Latest Main Course Articles
More from Chef Shelley R. Pogue
For casual entertaining, Rachael Ray suggests a taco bar. (03:12)
Watch as Chef Billy Parisi helps Steve, from Chicago, “fix” a taco salad that he can easily bring to work. (03:05)
Learn how to make Baja style fish tacos with Chef Billy Parisi. (02:37)
How to Make Soft Tacos Hard Tacos and Taco Salad
Learn how to make soft tacos, hard tacos and taco salad in this video for Cinco de Mayo with Greg and Les. (04:35)
Everybody loves Tacos, everybody loves lobster and prawns, everybody loves barbecues. It’s not rocket science but this recipe has it all! (09:03)
Why It Is Difficult To Eat Right
We all want to eat right. We all know that fast food is awful for us, that day-glo orange chips are unhealthy. That eating tons of pizza and chocolate and processed food is bad for us. That preservatives, fat, growth hormones, pesticides and artficial sweeteners are detrimental to our health, but we all eat poorly just the same. Why?
By:
Phil Tuckerl
Food and Beverage>
Main Coursel
Mar 04, 2011
The history of the Indian takeaway
As soon as the weather turns colder, we seek comfort in a warming curry from the local Indian takeaway. We all love the spices, fragrant smells and delicious flavours of the curries but we rarely think about the origins of these delicious dishes. Where they originated and what were the influences behind the popular dishes korma and biryani.
By:
Perry Mankul
Food and Beverage>
Main Coursel
Mar 02, 2011
Catching Your Supper from the Sea
One of the great pleasures of sailing in the British Isles, is fishing while crusing from port to port. Here, in this article, there is some guidance about catching and preparing mackerel for the table.
By:
Juliel
Food and Beverage>
Main Coursel
Mar 01, 2011
How To Rabbit Hunting / Cleaning for the Beginner
This Dare To Escape topic addresses your personal ethics about actually hunting rabbits for food, cleaning rabbits, and cooking them as broilers or roasted for the homesteader enjoying his solitude.
By:
Alex Petersonl
Food and Beverage>
Main Coursel
Feb 28, 2011
Why we have seen a rise in takeaways
The history of takeaways goes back to 1860 when in a small town in the UK opened a fish and chip shop.
By:
Perry Mankul
Food and Beverage>
Main Coursel
Feb 25, 2011
It’s Time To Party In Dallas! Where Do I Find Party Rentals In Dallas?
Just because the Super Bowl is now over and Valentine’s Day has passed does not mean there will no more partying for a while.
By:
texas entertainmentl
Food and Beverage>
Main Coursel
Feb 23, 2011
Learn How to Buy Gourmet Meals from a Meal Delivery Service
Read about the process of buying chef prepared meals from a national meal delivery service, and what you can expect from the company that best suits your needs.
By:
Morris Pelphnerl
Food and Beverage>
Main Coursel
Feb 23, 2011
Chinese Restaurant Supplies for Foodservice Applications
Reliable, online restaurant supply stores stock all the Chinese supplies that foodservice applications need. Chinese restaurant supplies for food service stations include chopsticks, sauces, spices, pudding, soup containers and more.
By:
Tony Joell
Food and Beverage>
Main Coursel
Feb 23, 2011
Decadent Chocolate Cream Cheese Brownies Recipe by Chef Shelley Pogue
These are chocolate brownine that are a must make recipe. They are very delicious and will become a family favorite.
Food and Beverage>
Dessertsl
Dec 11, 2008
lViews: 1,240
Texas Thanksgiving Cornbread Dressing Recipe
This is a staple for Holiday dinners in the south. This is a version that we serve here in Texas. I love all of the flavors that are in this dish. It is a must try, and you will not want to have the same old Cornbread Dressing again. Enjoy!
Food and Beverage>
Recipesl
Dec 04, 2008
lViews: 232
Thanksgiving Turkey Recipe, Juicy Edition
If you are going to cook a Thanksgiving or Christmas Turkey you need to try this recipe. It make for a very moist cooked Turkey that all will enjoy. It is an easy to follow recipe. If you have any questions please feel free to e-mail me.
Food and Beverage>
Main Coursel
Dec 04, 2008
lViews: 215
Thanksgiving Deep Fried Turkey Recipe
The popularity of Cajun Deep Fried Turkey has grown considerably over the last decade. If you like the taste of a deep fried turkey then it is well worth all of the prep and time it takes to have this on your Holiday menu.
Food and Beverage>
Recipesl
Dec 04, 2008
lViews: 517
Apple-apricot Fruit Cake Passover Dessert Recipe
This is an apple apricot fruit cake recipe. It is a great treat for any holiday. It is a very easy recipe to duplicate. Enjoy!
Food and Beverage>
Dessertsl
Dec 04, 2008
lViews: 649
Scones are all the rave these days, they are a light dessert that go very well with coffee, and are sold at most coffee shops, and especially Starbucks. This is a really nice chocolate raspberry scone recipe. Enjoy!
Food and Beverage>
Dessertsl
Apr 09, 2008
lViews: 992
lComments: 1
This is a Texas Pecan Pie Bar, it has all the taste of your Grandma’s Pecan Pie in a hand held bar. It can be served for any type of event, for family, friends, or a large event. Great Recipe! Enjoy!
Food and Beverage>
Dessertsl
Apr 09, 2008
lViews: 574
Italian Wedding Cookies Recipe
This is an Italian wedding cookies recipe that is very simple to make, and it is made with ground almonds, but can be substituted with pecans if you prefer. They have been called Mexican cookies or Russian cookies as well. They are very easy to make and are not just for weddings, so enjoy.
Food and Beverage>
Dessertsl
Apr 09, 2008
lViews: 3,348
Add new Comment
Your Name: *
Your Email:
Comment Body: *
Verification code:*
* Required fields
Submit
Your Articles Here
It’s Free and easy
Sign Up Today
Author Navigation
My Home
Publish Article
View/Edit Articles
View/Edit Q&A
Edit your Account
Manage Authors
Statistics Page
Personal RSS Builder
My Home
Edit your Account
Update Profile
View/Edit Q&A
Publish Article
Author Box
Chef Shelley R. Pogue has 29 articles online
Articles Categories
All Categories
Advertising
Arts & Entertainment
Automotive
Beauty
Business
Careers
Computers
Education
Finance
Food and Beverage
Health
Hobbies
Home and Family
Home Improvement
Internet
Law
Marketing
News and Society
Relationships
Self Improvement
Shopping
Spirituality
Sports and Fitness
Technology
Travel
Writing
Chocolate
Coffee
Cooking Tips
Crockpot Recipes
Desserts
Drinks
Home Brewing
Low Calorie
Main Course
Pasta Dishes
Recipes
Restaurant Reviews
Salads
Soups
Tea
Wines and Spirits
]]>
Need Help?
Contact Us
FAQ
Submit Articles
Editorial Guidelines
Blog
Site Links
Recent Articles
Top Authors
Top Articles
Find Articles
Site Map
Mobile Version
Webmasters
RSS Builder
RSS
Link to Us
Business Info
Advertising
Use of this web site constitutes acceptance of the Terms Of Use and Privacy Policy | User published content is licensed under a Creative Commons License.
Copyright © 2005-2011 Free Articles by ArticlesBase.com, All rights reserved.
Chef Shelley Pogue is a Le Cordon Bleu graduate from The Texas Culinary Academy located in Austin, Texas. Chef Pogue graduated with honors of cum laude with a GPA of 3.71. Shelley went to work for The Hills Fitness Center in Westlake Hills after graduation and stayed the for one year as the Executive Chef. She then left The Hills and went to work for a company Vertical Sales and Marketing, San Ramon, CA. CHef Pogue is currently developing sauces and meal concepts for large retail markets in the US. Chef Pogue lives in Austin, TX, and is also a personal chef and caterer, and also working on developing a recipe and cook book.
More Cilantro Articles
Tags: Chipotle, Chutney, Cilantro, Dish, Great, Mango, Must, RECIPE, Taco's, Talipia, This
