Ree Drummond’s Chipotle Fish Tacos Recipe Uses a Quick Shortcut

Ree Drummond makes a straightforward fish tacos recipe that features a flavorful slaw and a tasty spicy glaze. The Pioneer Girl star has one shortcut that helps the dish come collectively very quickly.

Ree Drummond | Tyler Essary/NBC/NBCU Picture Financial institution

Ree Drummond’s fish tacos recipe makes use of a fast shortcut

Drummond demonstrated the best way to make her roasted chipotle fish tacos throughout an episode of The Pioneer Girl devoted to spicy recipes.

She began by assembling a fast glaze. “I am gonna go ahead and make a glaze for what is going to be probably the best fish taco recipe that has ever come out of this kitchen,” the Meals Community host famous.

Drummond mixed chipotle peppers, adobo sauce, olive oil, honey, lime zest, and lime juice in a bowl.

Then she made the slaw, calling it “sort of the foundation for the fish.” Drummond positioned a bundle of broccoli slaw in a baking dish. “Broccoli slaw is such an awesome convenience ingredient,” she mentioned. “It’s basically just slivered broccoli with some carrots and cabbage. And you can eat it as slaw but you can also kind of roast it as a veggie in the oven, which is pretty amazing and revelatory.”

The Pioneer Girl star drizzled olive oil over the slaw, sprinkled it with salt and pepper, then tossed it properly. She scattered sliced mini peppers and sliced serrano peppers over the salw. “These recipes are all about spice, but if you want to kind of have the flavor of the peppers and not all the spice, you can take the seeds and membranes out,” she defined.

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‘The Pioneer Woman’ star’s tacos use cod fillets

Drummond moved on to the fish, utilizing cod fillets for the recipe. She positioned the fish skin-side down on prime of the slaw and peppers. “I love cod. It just kind of reminds me of like, cafeteria fish from the ‘80s,” she mentioned. “I used to eat at a cafeteria with my grandma, Ga-Ga, and we always got their cod almondine. It was so good.”

She poured the chipotle glaze over the fish. “And it’ll kind of seep down into the slaw a little bit but basically it’s gonna make that fish just so amazing,” she mentioned.

Drummond baked the fish in a 425 diploma Fahrenheit oven for 18 minutes. After it baked, she flaked the fish with two forks to interrupt it up, then squeezed lime juice excessive for extra taste.

To assemble the tacos, Drummond blackened corn tortillas over the range burner, added the fish, peppers, and slaw. She completed the tacos with bitter cream, sizzling sauce, and cilantro.

“This is my favorite kind of food right here,” Drummond mentioned.

The complete recipe is offered on the Food Network web site.

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Drummond’s fish tacos earn rave critiques

Based mostly on the Meals Community recipe’s critiques, Drummond’s fish tacos recipe is a hit. “I have made so many fish taco recipes! This one is by far the easiest and the tastiest!” one particular person shared. “I honestly don’t think I’ll ever try a different recipe.”

One other reviewer famous, “Good. Easy. Quick. That says it all. You can also use your own, sliced cabbage, onions, and carrots, if you have them on hand.”

“I thought this was great. The reason it was so good is because it was unexpected,” one other reviewer wrote. “In order to enjoy it, you have to let go of the idea of a traditional fish taco, with a cold, fresh slaw on top. To me, the warm slaw really enhanced the dish and helped to deliver the heat. Certainly a spicy dish, but the sauce is flavorful, with a honey and chipotle-forward flavor. Squeezing the fresh lime after cooking helps to give a bright freshness.”

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