cup seedless Poblano chile, chopped
teaspoon Serrano chile, with seeds
teaspoon freshly ground white pepper
tablespoon extra virgin olive oil
cups purple cabbage, finely chopped
Creamy sauce: Blend all of the ingredients at medium speed on your blender for the creamy sauce, until everything is well incorporated. Salt to taste and reserve in the fridge until you are ready to serve the tacos.
Add salt and pepper to the fish fillets.
In a saucepan, put the oil at medium to high heat and fry the fish fillets. Keep them hot until is time to serve.
Warm the tortillas. You can use a comal if you have one, a regular sauce pan or in the microwave for about 1 1/2 minutes.
In the center of the tortilla place the fish. Then add a bit of purple cabbage and close it like a taco.
Serve immeditely and accompany with the creamy sauce of two peppers.
- If you prefer, you can also make them with chicken or beef, anyway the'll be very delicious.
- To blend the sauce more easily, place the ingredients in the order they are mentioned, that way when you blend, it will be easier to grind all very well.
More About This Recipe
- Blanca ArroyoSeafood is delicious. Proof to that are these Tacos Marineros (Sailor Tacos), that are finger-licking good. C'mon, anímate, they are super easy to make and I'm sure your family will love them.
We’ve visited Mexico a few times and one time, in particular, we sat oceanside at an outdoor restaurant and feasted on the best fish tacos ever. What made these tacos so amazing, you ask… The fish taco sauce!
It was cool, creamy, and tasted like chipotle peppers. It paired wonderfully with the fresh ingredients and fish over a soft taco shell.
We still think about this crema and decided it was time to recreate it.
There are several fish taco sauces online and after plenty of trial and error, we finally adapted one to make it close to what we had in Mexico. It actually reminds us a lot of our yum yum sauce.
The great thing about sauces like this is you can add more or less of the ingredients to suit your taste. Play around with it until it’s exactly how you like it.
HOW TO MAKE THIS TACO SAUCE RECIPE
In a small saucepan, combine the following ingredients:
- Tomato sauce or tomato puree
- Apple cider vinegar
- Granulated sugar
- Onion powder
- Garlic salt or powder
- Chili powder
- Cayenne pepper
Bring mixture to a boil, then reduce to simmer. Let simmer (stirring occasionally) for 15 to 20 minutes, or until thickened. Let cool and store in an air-tight container in the fridge until ready for use.
How to Make Green Chile Rotisserie Chicken Tacos
Part of the beauty of rotisserie chicken tacos is the fact you won&rsquot need to cook any chicken. Just pick up a rotisserie chicken or if you have a Costco nearby, some of their pre-pulled rotisserie chicken, and you&rsquore good to go.
Before we get to the chicken, though, you&rsquoll need to sauté some diced onion in a tiny bit of olive oil before adding minced garlic, diced chiles, cream of chicken soup, and shredded monterey jack cheese. Fair warning: it&rsquos not going to look all that pretty!
Cream of Chicken Soup Alternatives
If you wanted to skip the cream of chicken soup, you could go with a more classic cheese sauce in a separate saucepan. My Cajun mac and cheese or breakfast enchiladas have great examples of this. And another option might be jarred queso like I used in my chicken fajita pasta bake.
Rotisserie Chicken Nutrition Info Note
If you&rsquore a macro counter extraordinaire, I used the USDA food database entry for rotisserie chicken breast without skin to calculate the nutrition facts. This is a great resource to use if you&rsquore unsure about nutrition content for certain foods that may not be easy to locate on calorie tracker apps like MyFitnessPal.
In case you wanted to make your own chicken instead of using rotisserie chicken, check out my Mexican shredded chicken recipe or my Green Dragon Instant Pot shredded chicken.
Filling the Tortillas and Baking the Chicken Tacos
Unlike my original chicken, beef, or breakfast tacos, I went with white corn tortillas here instead of the extra thin corn tortillas. I didn&rsquot notice much difference in the way they baked, so I&rsquod venture to say you could use the extra thin tortillas to save a few calories (though the difference is rather small).
No matter which tortillas you use, be sure to wrap them in a damp paper towel and microwave for long enough. They should be warm to the touch and pliable. If they&rsquore cool and keep flopping open when folding, heat them a bit longer.
I&rsquove tested several different methods for baked tacos, and the wire rack over a baking sheet seems to make the crispiest tacos. If you don&rsquot have a wire rack, you can bake them directly on the pan. Flipping 16 tacos halfway through baking is a pain, but it will help them get a bit crispier if you go this route.
The second baking sheet on top is entirely optional. I tested a batch with no sheet on top, and the tacos bake fine with minimal flare ups around the edges.
And that&rsquos it for baking. You&rsquove got 16 creamy green chile chicken tacos on your hands. Let&rsquos talk reheating.
How to Reheat the Chicken Tacos
These tacos are best when reheated in an oven or air fryer. The air fryer method is my favorite since you won&rsquot need to preheat anything. My 6.5qt Ninja Foodi at 400F for 8 minutes reheated and crisped 3 refrigerated tacos perfectly!
If you have questions about freezing or other reheat methods, check out my free Facebook group. There are more than 14,000 home cooks there who know way more about making and reheating things than I do!
These would also be great with my air fryer Mexican potatoes!
And if you have any other questions about these rotisserie chicken tacos, ingredient swaps, or cook methods, drop a comment at the bottom of this post. You can find the printable recipe card below along with the creamy jalapeño dip in the notes section.
Taco Bell&rsquos Creamy Jalapeño Sauce
Taco Bell&rsquos Quesadilla sauce is called Creamy Jalapeño Sauce and it&rsquos that delicious sauce Taco Bell uses in their chicken quesadillas! Drizzle this over burritos, quesadillas, tacos, or any Mexican dinner! You are in for a real copycat treat!
Unfortunately, my first attempts in making the creamy jalapeño sauce weren&rsquot satisfying. I wanted to simplify the recipe and of course, get it to taste more like the real Quesadilla sauce from Taco Bell. I did more thinking and got down to testing the flavors step-by-step of the way with the real sauce right by my side. So, I created a new recipe that turned out to be a complete success!
How I Made Taco Bell&rsquos Quesadilla Sauce:
Comparing the ingredients label off a bottle of ranch and the ingredients from Taco Bell&rsquos Creamy jalapeño sauce, I realized almost all the ingredients in a bottle of Ranch were found in the creamy jalapeño sauce! I decided to add more spices to intensify the ranch flavor as I wasn&rsquot getting the results I wanted. After much testing and finally the addition of cumin, I was HAPPY! I even called my husband from the excitement! Search no more folks! This has got to be the closet copycat to the creamy Jalapeño Sauce from TACO BELL! I make this at our home as a staple sauce, especially when we&rsquore having tacos or taco salad for dinner! And the sauce only gets better after sitting! The excitement is real, so make these chicken quesadillas to satisfy that Taco Bell craving!