Fish Tacos with Creamy Chipotle Sauce and Pico de Gallo

Total Time:
50 min
15 min
15 min
20 min

8 servings

  • Tortillas:
  • Canola or vegetable oil, for brushing on the griddle
  • 16 white corn tortillas
  • Fish:
  • 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
  • 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
  • Shredded purple cabbage, for serving
  • Fresh cilantro, for serving
  • Pico de Gallo, recipe follows, for serving
  • Pico de Gallo:
  • 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
Watch how to make this recipe. Chipotle Sauce:
  • For the tortillas: Brush a hot griddle with oil and heat the tortillas on each side to brown them up a bit. Wrap them in foil to keep hot until it's time to eat.

  • For the fish: In a bowl, combine the chile powder, garlic salt, lime juice and 2 tablespoons of the olive oil. Toss the mixture with the fish in a shallow container and marinate for 15 minutes.

  • 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. Transfer the sauce to a container (I like to store it in a squeeze bottle) and refrigerate until ready to serve.

  • 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.

  • To build each taco, spoon some fish onto 2 stacked tortillas (see Cook's Note). Top with some chipotle sauce, cabbage, cilantro and Pico de Gallo.

Pico de Gallo:
  • In a medium bowl, combine the tomatoes, onions, jalapenos, cilantro and lime juice. Season with salt and pepper.

Double up on the tortillas to avoid soggy or falling-apart tacos.

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