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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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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 

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

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. Wrap them in foil to keep hot until it's time to eat.
  2. 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.
  3. 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.
  4. 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. 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:

  1. 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.

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