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Chocolate-Avocado Mousse

Fish Tacos with Chipotle Sauce & Fresh Pico de Gallo

Total time:40 minutes
Prep time:15 minutes
Cook time:10 minutes



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.

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  • 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



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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