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Gluten-Free Grilled Taco Wings

Gluten-Free Grilled Taco Wings

Let's give them something to taco 'bout

Photo courtesy of McCormick

Taco Seasoning Mix makes a tangy marinade for grilled chicken wings. Serve the wings with a creamy dip made from ranch dressing and 1 tablespoon of the Taco Seasoning Mix.

Recipe courtesy of McCormick

10 m

(prepare time)

18 m

(cook time)

Ingredients

  • 1 package McCormick® Gluten Free Taco Mix
  • 2 Tablespoons oil
  • 2 Tablespoons lime juice
  • 2 Tablespoons white vinegar
  • 2 Pounds chicken wing pieces

Nutritional Facts

Servings6

Calories Per Serving342

Folate equivalent (total)13µg3%

Riboflavin (B2)0.2mg12.2%


Grilled Haddock Tacos with Chipotle Mayo

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Ingredients

  • 1 cup finely sliced red cabbage
  • 2 tsp organic evaporated cane juice (aka organic cane sugar) (TRY: Wholesome Organic Cane Sugar)
  • 1 tsp sea salt, divided
  • 1/2 cup apple cider vinegar
  • 1/3 cup olive oil mayonnaise
  • 1 1/2 tbsp chopped chipotle pepper in adobo sauce
  • 1 tbsp fresh lime juice
  • 1 lb haddock fillet (or other firm white fish)
  • 1 tsp extra-virgin olive oil (TRY: Origin 846 Unfiltered Organic Extra Virgin Olive Oil)
  • 1 tsp paprika (TRY: Simply Organic Paprika)
  • 1/4 tsp ground black pepper (TRY: Simply Organic Ground Black Pepper)
  • 8 4-inch corn tortillas
  • 1 cup diced pineapple

Preparation

1. Preheat a greased grill or grill pan to medium-high.

2. Prepare pickled cabbage: To a medium glass or ceramic bowl, add cabbage. Sprinkle with cane juice and three-quarters of salt. Massage cabbage to incorporate ingredients, 1 minute. Pour in vinegar cover loosely and set aside.

3. Prepare mayo: In a small bowl combine mayonnaise, chipotle pepper and lime juice. Set aside.

4. Brush haddock all over with oil sprinkle with paprika, pepper and remaining one-quarter of salt. Grill fish, flipping once, until opaque and flakes easily, 4 to 5 minutes per side. (TIP: If cooking fish on an outdoor grill, use a grilling basket for easy flipping.)

5. Place tortillas on grill and cook, flipping once, until softened and lightly charred, 20 seconds per side. Transfer to a plate and wrap in a clean kitchen towel. (NOTE: Do not overcook tortillas or you’ll end up with chips.)

6. Break fish into bite-size pieces divide evenly among tortillas. Top with chipotle mayo, drained pickled cabbage and diced pineapple. (TIP: Transfer any leftover pickled cabbage and brine to a clean jar refrigerate for up to 1 week. Try it in your next quinoa bowl!)


Grilled Haddock Tacos with Chipotle Mayo

Share this

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Create a personalized feed and bookmark your favorites.

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We independently source all of the products that we feature on cleaneatingmag.com. If you buy from the links on our site, we may receive an affiliate commission, which in turn supports our work.

Ingredients

  • 1 cup finely sliced red cabbage
  • 2 tsp organic evaporated cane juice (aka organic cane sugar) (TRY: Wholesome Organic Cane Sugar)
  • 1 tsp sea salt, divided
  • 1/2 cup apple cider vinegar
  • 1/3 cup olive oil mayonnaise
  • 1 1/2 tbsp chopped chipotle pepper in adobo sauce
  • 1 tbsp fresh lime juice
  • 1 lb haddock fillet (or other firm white fish)
  • 1 tsp extra-virgin olive oil (TRY: Origin 846 Unfiltered Organic Extra Virgin Olive Oil)
  • 1 tsp paprika (TRY: Simply Organic Paprika)
  • 1/4 tsp ground black pepper (TRY: Simply Organic Ground Black Pepper)
  • 8 4-inch corn tortillas
  • 1 cup diced pineapple

Preparation

1. Preheat a greased grill or grill pan to medium-high.

2. Prepare pickled cabbage: To a medium glass or ceramic bowl, add cabbage. Sprinkle with cane juice and three-quarters of salt. Massage cabbage to incorporate ingredients, 1 minute. Pour in vinegar cover loosely and set aside.

3. Prepare mayo: In a small bowl combine mayonnaise, chipotle pepper and lime juice. Set aside.

4. Brush haddock all over with oil sprinkle with paprika, pepper and remaining one-quarter of salt. Grill fish, flipping once, until opaque and flakes easily, 4 to 5 minutes per side. (TIP: If cooking fish on an outdoor grill, use a grilling basket for easy flipping.)

5. Place tortillas on grill and cook, flipping once, until softened and lightly charred, 20 seconds per side. Transfer to a plate and wrap in a clean kitchen towel. (NOTE: Do not overcook tortillas or you’ll end up with chips.)

6. Break fish into bite-size pieces divide evenly among tortillas. Top with chipotle mayo, drained pickled cabbage and diced pineapple. (TIP: Transfer any leftover pickled cabbage and brine to a clean jar refrigerate for up to 1 week. Try it in your next quinoa bowl!)


Grilled Haddock Tacos with Chipotle Mayo

Share this

Join Clean Eating

Create a personalized feed and bookmark your favorites.

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Create a personalized feed and bookmark your favorites.

We independently source all of the products that we feature on cleaneatingmag.com. If you buy from the links on our site, we may receive an affiliate commission, which in turn supports our work.

Ingredients

  • 1 cup finely sliced red cabbage
  • 2 tsp organic evaporated cane juice (aka organic cane sugar) (TRY: Wholesome Organic Cane Sugar)
  • 1 tsp sea salt, divided
  • 1/2 cup apple cider vinegar
  • 1/3 cup olive oil mayonnaise
  • 1 1/2 tbsp chopped chipotle pepper in adobo sauce
  • 1 tbsp fresh lime juice
  • 1 lb haddock fillet (or other firm white fish)
  • 1 tsp extra-virgin olive oil (TRY: Origin 846 Unfiltered Organic Extra Virgin Olive Oil)
  • 1 tsp paprika (TRY: Simply Organic Paprika)
  • 1/4 tsp ground black pepper (TRY: Simply Organic Ground Black Pepper)
  • 8 4-inch corn tortillas
  • 1 cup diced pineapple

Preparation

1. Preheat a greased grill or grill pan to medium-high.

2. Prepare pickled cabbage: To a medium glass or ceramic bowl, add cabbage. Sprinkle with cane juice and three-quarters of salt. Massage cabbage to incorporate ingredients, 1 minute. Pour in vinegar cover loosely and set aside.

3. Prepare mayo: In a small bowl combine mayonnaise, chipotle pepper and lime juice. Set aside.

4. Brush haddock all over with oil sprinkle with paprika, pepper and remaining one-quarter of salt. Grill fish, flipping once, until opaque and flakes easily, 4 to 5 minutes per side. (TIP: If cooking fish on an outdoor grill, use a grilling basket for easy flipping.)

5. Place tortillas on grill and cook, flipping once, until softened and lightly charred, 20 seconds per side. Transfer to a plate and wrap in a clean kitchen towel. (NOTE: Do not overcook tortillas or you’ll end up with chips.)

6. Break fish into bite-size pieces divide evenly among tortillas. Top with chipotle mayo, drained pickled cabbage and diced pineapple. (TIP: Transfer any leftover pickled cabbage and brine to a clean jar refrigerate for up to 1 week. Try it in your next quinoa bowl!)


Grilled Haddock Tacos with Chipotle Mayo

Share this

Join Clean Eating

Create a personalized feed and bookmark your favorites.

Join Clean Eating

Create a personalized feed and bookmark your favorites.

We independently source all of the products that we feature on cleaneatingmag.com. If you buy from the links on our site, we may receive an affiliate commission, which in turn supports our work.

Ingredients

  • 1 cup finely sliced red cabbage
  • 2 tsp organic evaporated cane juice (aka organic cane sugar) (TRY: Wholesome Organic Cane Sugar)
  • 1 tsp sea salt, divided
  • 1/2 cup apple cider vinegar
  • 1/3 cup olive oil mayonnaise
  • 1 1/2 tbsp chopped chipotle pepper in adobo sauce
  • 1 tbsp fresh lime juice
  • 1 lb haddock fillet (or other firm white fish)
  • 1 tsp extra-virgin olive oil (TRY: Origin 846 Unfiltered Organic Extra Virgin Olive Oil)
  • 1 tsp paprika (TRY: Simply Organic Paprika)
  • 1/4 tsp ground black pepper (TRY: Simply Organic Ground Black Pepper)
  • 8 4-inch corn tortillas
  • 1 cup diced pineapple

Preparation

1. Preheat a greased grill or grill pan to medium-high.

2. Prepare pickled cabbage: To a medium glass or ceramic bowl, add cabbage. Sprinkle with cane juice and three-quarters of salt. Massage cabbage to incorporate ingredients, 1 minute. Pour in vinegar cover loosely and set aside.

3. Prepare mayo: In a small bowl combine mayonnaise, chipotle pepper and lime juice. Set aside.

4. Brush haddock all over with oil sprinkle with paprika, pepper and remaining one-quarter of salt. Grill fish, flipping once, until opaque and flakes easily, 4 to 5 minutes per side. (TIP: If cooking fish on an outdoor grill, use a grilling basket for easy flipping.)

5. Place tortillas on grill and cook, flipping once, until softened and lightly charred, 20 seconds per side. Transfer to a plate and wrap in a clean kitchen towel. (NOTE: Do not overcook tortillas or you’ll end up with chips.)

6. Break fish into bite-size pieces divide evenly among tortillas. Top with chipotle mayo, drained pickled cabbage and diced pineapple. (TIP: Transfer any leftover pickled cabbage and brine to a clean jar refrigerate for up to 1 week. Try it in your next quinoa bowl!)


Grilled Haddock Tacos with Chipotle Mayo

Share this

Join Clean Eating

Create a personalized feed and bookmark your favorites.

Join Clean Eating

Create a personalized feed and bookmark your favorites.

We independently source all of the products that we feature on cleaneatingmag.com. If you buy from the links on our site, we may receive an affiliate commission, which in turn supports our work.

Ingredients

  • 1 cup finely sliced red cabbage
  • 2 tsp organic evaporated cane juice (aka organic cane sugar) (TRY: Wholesome Organic Cane Sugar)
  • 1 tsp sea salt, divided
  • 1/2 cup apple cider vinegar
  • 1/3 cup olive oil mayonnaise
  • 1 1/2 tbsp chopped chipotle pepper in adobo sauce
  • 1 tbsp fresh lime juice
  • 1 lb haddock fillet (or other firm white fish)
  • 1 tsp extra-virgin olive oil (TRY: Origin 846 Unfiltered Organic Extra Virgin Olive Oil)
  • 1 tsp paprika (TRY: Simply Organic Paprika)
  • 1/4 tsp ground black pepper (TRY: Simply Organic Ground Black Pepper)
  • 8 4-inch corn tortillas
  • 1 cup diced pineapple

Preparation

1. Preheat a greased grill or grill pan to medium-high.

2. Prepare pickled cabbage: To a medium glass or ceramic bowl, add cabbage. Sprinkle with cane juice and three-quarters of salt. Massage cabbage to incorporate ingredients, 1 minute. Pour in vinegar cover loosely and set aside.

3. Prepare mayo: In a small bowl combine mayonnaise, chipotle pepper and lime juice. Set aside.

4. Brush haddock all over with oil sprinkle with paprika, pepper and remaining one-quarter of salt. Grill fish, flipping once, until opaque and flakes easily, 4 to 5 minutes per side. (TIP: If cooking fish on an outdoor grill, use a grilling basket for easy flipping.)

5. Place tortillas on grill and cook, flipping once, until softened and lightly charred, 20 seconds per side. Transfer to a plate and wrap in a clean kitchen towel. (NOTE: Do not overcook tortillas or you’ll end up with chips.)

6. Break fish into bite-size pieces divide evenly among tortillas. Top with chipotle mayo, drained pickled cabbage and diced pineapple. (TIP: Transfer any leftover pickled cabbage and brine to a clean jar refrigerate for up to 1 week. Try it in your next quinoa bowl!)


Grilled Haddock Tacos with Chipotle Mayo

Share this

Join Clean Eating

Create a personalized feed and bookmark your favorites.

Join Clean Eating

Create a personalized feed and bookmark your favorites.

We independently source all of the products that we feature on cleaneatingmag.com. If you buy from the links on our site, we may receive an affiliate commission, which in turn supports our work.

Ingredients

  • 1 cup finely sliced red cabbage
  • 2 tsp organic evaporated cane juice (aka organic cane sugar) (TRY: Wholesome Organic Cane Sugar)
  • 1 tsp sea salt, divided
  • 1/2 cup apple cider vinegar
  • 1/3 cup olive oil mayonnaise
  • 1 1/2 tbsp chopped chipotle pepper in adobo sauce
  • 1 tbsp fresh lime juice
  • 1 lb haddock fillet (or other firm white fish)
  • 1 tsp extra-virgin olive oil (TRY: Origin 846 Unfiltered Organic Extra Virgin Olive Oil)
  • 1 tsp paprika (TRY: Simply Organic Paprika)
  • 1/4 tsp ground black pepper (TRY: Simply Organic Ground Black Pepper)
  • 8 4-inch corn tortillas
  • 1 cup diced pineapple

Preparation

1. Preheat a greased grill or grill pan to medium-high.

2. Prepare pickled cabbage: To a medium glass or ceramic bowl, add cabbage. Sprinkle with cane juice and three-quarters of salt. Massage cabbage to incorporate ingredients, 1 minute. Pour in vinegar cover loosely and set aside.

3. Prepare mayo: In a small bowl combine mayonnaise, chipotle pepper and lime juice. Set aside.

4. Brush haddock all over with oil sprinkle with paprika, pepper and remaining one-quarter of salt. Grill fish, flipping once, until opaque and flakes easily, 4 to 5 minutes per side. (TIP: If cooking fish on an outdoor grill, use a grilling basket for easy flipping.)

5. Place tortillas on grill and cook, flipping once, until softened and lightly charred, 20 seconds per side. Transfer to a plate and wrap in a clean kitchen towel. (NOTE: Do not overcook tortillas or you’ll end up with chips.)

6. Break fish into bite-size pieces divide evenly among tortillas. Top with chipotle mayo, drained pickled cabbage and diced pineapple. (TIP: Transfer any leftover pickled cabbage and brine to a clean jar refrigerate for up to 1 week. Try it in your next quinoa bowl!)


Grilled Haddock Tacos with Chipotle Mayo

Share this

Join Clean Eating

Create a personalized feed and bookmark your favorites.

Join Clean Eating

Create a personalized feed and bookmark your favorites.

We independently source all of the products that we feature on cleaneatingmag.com. If you buy from the links on our site, we may receive an affiliate commission, which in turn supports our work.

Ingredients

  • 1 cup finely sliced red cabbage
  • 2 tsp organic evaporated cane juice (aka organic cane sugar) (TRY: Wholesome Organic Cane Sugar)
  • 1 tsp sea salt, divided
  • 1/2 cup apple cider vinegar
  • 1/3 cup olive oil mayonnaise
  • 1 1/2 tbsp chopped chipotle pepper in adobo sauce
  • 1 tbsp fresh lime juice
  • 1 lb haddock fillet (or other firm white fish)
  • 1 tsp extra-virgin olive oil (TRY: Origin 846 Unfiltered Organic Extra Virgin Olive Oil)
  • 1 tsp paprika (TRY: Simply Organic Paprika)
  • 1/4 tsp ground black pepper (TRY: Simply Organic Ground Black Pepper)
  • 8 4-inch corn tortillas
  • 1 cup diced pineapple

Preparation

1. Preheat a greased grill or grill pan to medium-high.

2. Prepare pickled cabbage: To a medium glass or ceramic bowl, add cabbage. Sprinkle with cane juice and three-quarters of salt. Massage cabbage to incorporate ingredients, 1 minute. Pour in vinegar cover loosely and set aside.

3. Prepare mayo: In a small bowl combine mayonnaise, chipotle pepper and lime juice. Set aside.

4. Brush haddock all over with oil sprinkle with paprika, pepper and remaining one-quarter of salt. Grill fish, flipping once, until opaque and flakes easily, 4 to 5 minutes per side. (TIP: If cooking fish on an outdoor grill, use a grilling basket for easy flipping.)

5. Place tortillas on grill and cook, flipping once, until softened and lightly charred, 20 seconds per side. Transfer to a plate and wrap in a clean kitchen towel. (NOTE: Do not overcook tortillas or you’ll end up with chips.)

6. Break fish into bite-size pieces divide evenly among tortillas. Top with chipotle mayo, drained pickled cabbage and diced pineapple. (TIP: Transfer any leftover pickled cabbage and brine to a clean jar refrigerate for up to 1 week. Try it in your next quinoa bowl!)


Grilled Haddock Tacos with Chipotle Mayo

Share this

Join Clean Eating

Create a personalized feed and bookmark your favorites.

Join Clean Eating

Create a personalized feed and bookmark your favorites.

We independently source all of the products that we feature on cleaneatingmag.com. If you buy from the links on our site, we may receive an affiliate commission, which in turn supports our work.

Ingredients

  • 1 cup finely sliced red cabbage
  • 2 tsp organic evaporated cane juice (aka organic cane sugar) (TRY: Wholesome Organic Cane Sugar)
  • 1 tsp sea salt, divided
  • 1/2 cup apple cider vinegar
  • 1/3 cup olive oil mayonnaise
  • 1 1/2 tbsp chopped chipotle pepper in adobo sauce
  • 1 tbsp fresh lime juice
  • 1 lb haddock fillet (or other firm white fish)
  • 1 tsp extra-virgin olive oil (TRY: Origin 846 Unfiltered Organic Extra Virgin Olive Oil)
  • 1 tsp paprika (TRY: Simply Organic Paprika)
  • 1/4 tsp ground black pepper (TRY: Simply Organic Ground Black Pepper)
  • 8 4-inch corn tortillas
  • 1 cup diced pineapple

Preparation

1. Preheat a greased grill or grill pan to medium-high.

2. Prepare pickled cabbage: To a medium glass or ceramic bowl, add cabbage. Sprinkle with cane juice and three-quarters of salt. Massage cabbage to incorporate ingredients, 1 minute. Pour in vinegar cover loosely and set aside.

3. Prepare mayo: In a small bowl combine mayonnaise, chipotle pepper and lime juice. Set aside.

4. Brush haddock all over with oil sprinkle with paprika, pepper and remaining one-quarter of salt. Grill fish, flipping once, until opaque and flakes easily, 4 to 5 minutes per side. (TIP: If cooking fish on an outdoor grill, use a grilling basket for easy flipping.)

5. Place tortillas on grill and cook, flipping once, until softened and lightly charred, 20 seconds per side. Transfer to a plate and wrap in a clean kitchen towel. (NOTE: Do not overcook tortillas or you’ll end up with chips.)

6. Break fish into bite-size pieces divide evenly among tortillas. Top with chipotle mayo, drained pickled cabbage and diced pineapple. (TIP: Transfer any leftover pickled cabbage and brine to a clean jar refrigerate for up to 1 week. Try it in your next quinoa bowl!)


Grilled Haddock Tacos with Chipotle Mayo

Share this

Join Clean Eating

Create a personalized feed and bookmark your favorites.

Join Clean Eating

Create a personalized feed and bookmark your favorites.

We independently source all of the products that we feature on cleaneatingmag.com. If you buy from the links on our site, we may receive an affiliate commission, which in turn supports our work.

Ingredients

  • 1 cup finely sliced red cabbage
  • 2 tsp organic evaporated cane juice (aka organic cane sugar) (TRY: Wholesome Organic Cane Sugar)
  • 1 tsp sea salt, divided
  • 1/2 cup apple cider vinegar
  • 1/3 cup olive oil mayonnaise
  • 1 1/2 tbsp chopped chipotle pepper in adobo sauce
  • 1 tbsp fresh lime juice
  • 1 lb haddock fillet (or other firm white fish)
  • 1 tsp extra-virgin olive oil (TRY: Origin 846 Unfiltered Organic Extra Virgin Olive Oil)
  • 1 tsp paprika (TRY: Simply Organic Paprika)
  • 1/4 tsp ground black pepper (TRY: Simply Organic Ground Black Pepper)
  • 8 4-inch corn tortillas
  • 1 cup diced pineapple

Preparation

1. Preheat a greased grill or grill pan to medium-high.

2. Prepare pickled cabbage: To a medium glass or ceramic bowl, add cabbage. Sprinkle with cane juice and three-quarters of salt. Massage cabbage to incorporate ingredients, 1 minute. Pour in vinegar cover loosely and set aside.

3. Prepare mayo: In a small bowl combine mayonnaise, chipotle pepper and lime juice. Set aside.

4. Brush haddock all over with oil sprinkle with paprika, pepper and remaining one-quarter of salt. Grill fish, flipping once, until opaque and flakes easily, 4 to 5 minutes per side. (TIP: If cooking fish on an outdoor grill, use a grilling basket for easy flipping.)

5. Place tortillas on grill and cook, flipping once, until softened and lightly charred, 20 seconds per side. Transfer to a plate and wrap in a clean kitchen towel. (NOTE: Do not overcook tortillas or you’ll end up with chips.)

6. Break fish into bite-size pieces divide evenly among tortillas. Top with chipotle mayo, drained pickled cabbage and diced pineapple. (TIP: Transfer any leftover pickled cabbage and brine to a clean jar refrigerate for up to 1 week. Try it in your next quinoa bowl!)


Grilled Haddock Tacos with Chipotle Mayo

Share this

Join Clean Eating

Create a personalized feed and bookmark your favorites.

Join Clean Eating

Create a personalized feed and bookmark your favorites.

We independently source all of the products that we feature on cleaneatingmag.com. If you buy from the links on our site, we may receive an affiliate commission, which in turn supports our work.

Ingredients

  • 1 cup finely sliced red cabbage
  • 2 tsp organic evaporated cane juice (aka organic cane sugar) (TRY: Wholesome Organic Cane Sugar)
  • 1 tsp sea salt, divided
  • 1/2 cup apple cider vinegar
  • 1/3 cup olive oil mayonnaise
  • 1 1/2 tbsp chopped chipotle pepper in adobo sauce
  • 1 tbsp fresh lime juice
  • 1 lb haddock fillet (or other firm white fish)
  • 1 tsp extra-virgin olive oil (TRY: Origin 846 Unfiltered Organic Extra Virgin Olive Oil)
  • 1 tsp paprika (TRY: Simply Organic Paprika)
  • 1/4 tsp ground black pepper (TRY: Simply Organic Ground Black Pepper)
  • 8 4-inch corn tortillas
  • 1 cup diced pineapple

Preparation

1. Preheat a greased grill or grill pan to medium-high.

2. Prepare pickled cabbage: To a medium glass or ceramic bowl, add cabbage. Sprinkle with cane juice and three-quarters of salt. Massage cabbage to incorporate ingredients, 1 minute. Pour in vinegar cover loosely and set aside.

3. Prepare mayo: In a small bowl combine mayonnaise, chipotle pepper and lime juice. Set aside.

4. Brush haddock all over with oil sprinkle with paprika, pepper and remaining one-quarter of salt. Grill fish, flipping once, until opaque and flakes easily, 4 to 5 minutes per side. (TIP: If cooking fish on an outdoor grill, use a grilling basket for easy flipping.)

5. Place tortillas on grill and cook, flipping once, until softened and lightly charred, 20 seconds per side. Transfer to a plate and wrap in a clean kitchen towel. (NOTE: Do not overcook tortillas or you’ll end up with chips.)

6. Break fish into bite-size pieces divide evenly among tortillas. Top with chipotle mayo, drained pickled cabbage and diced pineapple. (TIP: Transfer any leftover pickled cabbage and brine to a clean jar refrigerate for up to 1 week. Try it in your next quinoa bowl!)