Fish Tacos with Creamy Chipotle Sauce and Pico de Gallo Recipe

Name: Fish Tacos with Creamy Chipotle Sauce and Pico de Gallo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Canola or vegetable oil, for brushing on the griddle; 16 white corn tortillas; 1 tablespoon chile powder; 1 teaspoon garlic salt; Juice of 1 lime; 4 tablespoons olive oil; 1 1/2 pounds flaky white fish such as mahi-mahi or cod, cut into 4-ounce fillets; 1 cup mayonnaise; 2 tablespoons chopped fresh cilantro; 1 tablespoon honey; 2 canned chipotle chiles in adobo; Juice of 1 lime; Pinch kosher salt; Shredded purple cabbage, for serving; Fresh cilantro, for serving; Pico de Gallo, recipe follows, for serving; 2 ripe large tomatoes, finely diced; 1 white onion, finely diced; 1/2 jalapeno, minced; 1/2 bunch fresh cilantro, leaves only, minced; Juice of 1/2 lime; Kosher salt and freshly ground black pepper

Servings: persons

Canola or vegetable oil, for brushing on the griddle
16 white corn tortillas
1 tablespoon chile powder
1 teaspoon garlic salt
Juice of 1 lime
4 tablespoons olive oil
1 1/2 pounds flaky white fish such as mahi-mahi or cod, cut into 4-ounce fillets
1 cup mayonnaise
2 tablespoons chopped fresh cilantro
1 tablespoon honey
2 canned chipotle chiles in adobo
Juice of 1 lime
Pinch kosher salt
Shredded purple cabbage, for serving
Fresh cilantro, for serving
Pico de Gallo, recipe follows, for serving
2 ripe large tomatoes, finely diced
1 white onion, finely diced
1/2 jalapeno, minced
1/2 bunch fresh cilantro, leaves only, minced
Juice of 1/2 lime
Kosher salt and freshly ground black pepper

1
For the tortillas: Brush a hot griddle with oil and heat the tortillas on each side to brown them up a bit.
2
Wrap them in foil to keep hot until it's time to eat.
3
For the fish: In a bowl, combine the chile powder, garlic salt, lime juice and 2 tablespoons of the olive oil.
4
Toss the mixture with the fish in a shallow container and marinate for 15 minutes.
5
For the chipotle sauce: In the meantime, combine the mayonnaise, cilantro, honey, chipotles, lime juice and salt in a food processor and blend until creamy and smooth.
6
Transfer the sauce to a container (I like to store it in a squeeze bottle) and refrigerate until ready to serve.
7
Put the remaining 2 tablespoons olive oil in a large skillet over medium heat.
8
Add the fish and cook for 3 to 4 minutes per side.
9
Remove to a plate and flake with a fork.
10
To build each taco, spoon some fish onto 2 stacked tortillas (see Cook's Note).
11
Top with some chipotle sauce, cabbage, cilantro and Pico de Gallo.
12
In a medium bowl, combine the tomatoes, onions, jalapenos, cilantro and lime juice.
13
Season with salt and pepper.

921

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Canola or vegetable oil, for brushing on the griddle, 16 white corn tortillas, 1 tablespoon chile powder, 1 teaspoon garlic salt, and more.

Yes, Fish Tacos with Creamy Chipotle Sauce and Pico de Gallo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Tacos with Creamy Chipotle Sauce and Pico de Gallo

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