Recipe courtesy of Katie Lee Biegel
Fish Tacos with Creamy Chipotle Sauce and Pico de Gallo
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- Level: Easy
- Total: 1 hr (includes marinating time)
- Active: 45 min
- Yield: 8 servings
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- Level: Easy
- Total: 1 hr (includes marinating time)
- Active: 45 min
- Yield: 8 servings
Ingredients
Tortillas:
Fish:
Chipotle Sauce:
Pico de Gallo:
Directions
- 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.
Cook’s Note
Double up on the tortillas to avoid soggy or falling-apart tacos.
My Private Notes
Show:
The Kitchen
Episode:
Spicy Favorites
Categories:
More from:
The Kitchen
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