Fish Tacos with Chipotle Sauce & Fresh Pico de Gallo
| Total time: | 40 minutes |
| Prep time: | 15 minutes |
| Cook time: | 10 minutes |
Servings: | 8 |
| Author: | Adapted from Katie Lee at Food Network |
The softness of the tortilla, the crisp cabbage, the warm flavorful fish, the fresh taste of pico de gallo – what’s not to love! Add this to your meal staples and experiment with different ingredients.
Ingredients
- 1 1/2 pounds flaky white fish such as mahi-mahi or cod, cut into 4-ounce chunks
- 1 tablespoon chili powder
- 1 clove garlic, minced
- Juice of 1 lime
- 4 tablespoons olive oil
- Coconut oil, for brushing on griddle
- 16 white corn tortillas
-
Shredded red cabbage, for serving
-
Fresh cilantro, for serving
-
Pico de Gallo, see recipe, for serving
Chipotle Sauce:
- 1 cup mayonnaise
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon honey
- 2 canned chipotle chiles in adobo
- Juice of 1 lime
- Pinch kosher salt
Directions
- Fish Marinade:
In a bowl, combine the chili powder, garlic, lime juice and 2 tablespoons of the olive oil. Toss the mixture with the fish in a shallow container and marinate for 15 minutes. - Chipotle Sauce:
Combine the mayonnaise, cilantro, honey, chipotle chilis, lime juice and salt in a food processor and blend until creamy and smooth. Transfer the sauce to a container refrigerate until ready to serve. - Tortillas:
Brush a hot griddle with coconut oil and heat the tortillas on each side to brown them up a bit. Remove from heat and wrap them in foil to keep hot until it’s time to eat. - Fish:
Put the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the fish and cook for 3 to 4 minutes per side. Remove to a plate and flake with a fork.
-
Tacos:
To build each taco, spoon some fish onto 2 stacked tortillas to avoid soggy or falling-apart tacos. Top with some cabbage, cilantro, Pico de Gallo and chipotle sauce.
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