Name: Fish Tacos with Creamy Chipotle Sauce and Pico de Gallo
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 8 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; Kosher salt and freshly ground black pepper

Directions

Watch how to make this recipe.

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.