Fish Tacos with Chipotle Aioli

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

29 g
474 mg
34 g
13 g
5 g
38 mg

Chipotle Aioli
1 egg yolk
1½ tsp Dijon mustard
1 cup extra virgin olive oil
¼ cup water
1½ Tbsp fresh lemon juice
½ tsp freshly ground black pepper
2 tsp sea salt 
2 Tbsp minced fresh garlic
1¼ cup nonfat sour cream
1 Tbsp minced chipotle pepper

1 lb halibut, cut into 4 equal portions
4 cups shredded green cabbage
4 tsp fresh lime juice
4 tsp chopped cilantro
8 whole-wheat tortillas, about 6-in in diameter
½ cup salsa or pico de gallo

  1. In a blender container, combine egg yolk and mustard. While blending on low speed, add olive oil in a slow stream until mixture thickens. Add water a little at a time if mixture becomes too thick. 
  2. After all of oil has been added and while machine is still running, add remaining ingredients in order they appear for sauce. Keep leftover sauce refrigerated. 
  3. Preheat grill. Grill halibut for 3 to 5 minutes on each side, or until tender and  flaky.
  4. In a medium bowl, combine cabbage with lime juice and cilantro. 
  5. Warm tortillas. Lay flat and place 1½ ounces or half a portion cooked halibut in each tortilla. Top with ¼ cup shredded cabbage mixture and 1½ teaspoons aioli. Fold in half.
  6. Serve 2 tacos with 2 tablespoons salsa


About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.