Celebrity Chef Kai Chase | Grilled Fish Tacos with 3-Pepper Chipotle Salsa and Creamy Lime Guacamole
Welcome to Kai Chase’s New American Cuisine & Healthy Lifestyle…. Kai brings her style of New American cuisine to the forefront by combining healthy, comforting foods with exotic twists and simple techniques. Her approach to America’s melting pot of contemporary cooking, are influenced by her native California upbringing combined with roots of International and ethnic flare.
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04 May Grilled Fish Tacos with 3-Pepper Chipotle Salsa and Creamy Lime Guacamole


Grilled Fish Tacos with 3-Pepper Chipotle Salsa and Creamy-Lime Guacamole


For The Fish:

4 6 oz. Tilapia Filets

½ tsp.. Cumin, Ground

½ tsp. Coriander, Ground

1 ½ tsp. Paprika

½ tsp. Sea Salt

½ tsp. Black Pepper

¾ tsp. Garlic Powder

1 Tb. Grapeseed Oil

8 (6-inch) Stone Ground Corn Tortillas

4 Lime Wedges

Cilantro Sprigs (garnish)


For The Salsa:

1 Small Orange Bell Pepper, Finely Chopped

1 Small Yellow Bell Pepper, Finely Chopped

2 Serranos, Seeded, Stems Removed and Finely Chopped (seeds removed)

2 Chipotle Pepper (in adobe), Finely Chopped

¼ C. Green Onion, Finely Chopped

1 Garlic Clove, Finely Chopped

½ C. Cilantro, Chopped

½ Lime, Wedges

2 Tb. Olive Oil

Salt and Pepper to taste


For The Guacamole:

2 Large Avocados

1 C. Cilantro, Chopped

¼ C. Onion, Minced

½ tsp. Cumin, Ground

½ Lime

Sea Salt to taste











Prepare the salsa: Combine the peppers, serranos, garlic, green onion, chipotle and cilantro in a small mixing bowl. Add the lime juice, oil toss together. Season to taste. Cover and refrigerate.


Prepare the guacamole: Scoop the avocados into a small mixing bowl and mash coarsely with a fork. Add the onion, cilantro, cumin and lime juice.  Mix together and season to taste. Cover and refrigerate.


Prepare the fish:

Combine the cumin, coriander, paprika, sea salt and garlic powder in a small bowl. Set aside. Wash the fish and pat dry with paper towels. Remove the paper towels and place the fish on a baking sheet. Squeeze the lime juice over the fish and season the fish generously with the rub. Heat oil in a large grill-style cast iron skillet over medium-high heat. Add fish to pan, cook 3 minutes on each side or until desired degree of doneness.


Assemble the tacos:

Warm tortillas according to package directions. Divide fish, salsa and guacamole evenly among tortillas. Garnish with cilantro sprigs.




Recipe Courtesy of Chef Kai Chase, copyright 2017



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Michelle Laidlaw
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