- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 6 servings
Ingredients
1 package store-bought taco shells
1 pound red snapper, catfish or wild striped bass fillets, diced into 3/4-inch cubes
1 tablespoon ancho chile powder
1 canned chipotle pepper, finely minced
1 small bunch fresh cilantro, chopped
Few dashes hot sauce
Juice of 3 limes
Oil, for sauteing
Avocado Relish
2 avocados, diced
1 tomato, chopped
1/2 jalapeno, minced
1/2 red onion, minced
1/2 mango, diced
Juice of 1 lime
Directions
- Place saute pan over medium-high heat, and add a few tablespoons oil for sauteing. Add the fish, then other ingredients one at a time: chile powder, chipotle, cilantro, hot sauce, and lime juice. Remove pan from the heat when cooked through.
- Make the avocado relish by combining the avocados, tomato, jalapeno, red onions, mango, and lime juice.
- Fold cooked fish and avocado relish together.
- Place the taco shells in a warm oven until warm; remove from oven and fill with combined mixture.
