Have you ever had a fish taco with way too much chipotle sauce in it, or any other meal for that matter? Chipotle is one of those peppers that has a powerful flavor profile that can dominate a dish if you’re not careful with it. Sometimes I’ll order fish tacos in a restaurant and instead get a chipotle sauce taco with a side of fish. That irritates the heck out of me. I like chipotle, but not when it takes over the entire meal. While today’s post is not so much about tacos, the sauce I’m using for this salad can definitely be used in a variety of taco combinations.
It’s a creamy sauce with just the right amount of chipotle flavor over a bed of salad, served with baked crispy battered fish fillets.
This is one easy dinner to put together! I used store bought frozen battered fish fillets to make it a quick dinner. While the fish fillets were in the oven, I put the sauce together and prepped the salad. For the dressing, I only used the chipotle sauce that comes in the can with the peppers.
When you make the dressing, go easy on the lemon. Start with one tablespoon first, gently mix it in, then taste test it. I used the entire two tablespoons because I love lemon.
I mean, really love lemon. Did you see my last post?
Speaking of Lent, check out some other Lenten recipe ideas in the blog hop below shared by some of my food blogging buddies!
Creamy Chipotle Salad Dressing
- 1/2 cup crema Salvadorena
- 1/2 teaspoon chipotle adobo sauce from the can
- 1 teaspoon minced dill
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon sea salt
Bake fish according to package instructions.
Prepare a mixed green salad of your choice.
In a medium bowl, combine ingredients for dressing. Refrigerate covered until ready to use.
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