| Level: | Easy |
| Total: | 1 hr |
| Active: | 45 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 1 hr |
| Active: | 45 min |
| 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
Instructions
- 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.
- In a medium bowl, combine the tomatoes, onions, jalapenos, cilantro and lime juice. Season with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 490 |
| Total Fat | 34 g |
| Saturated Fat | 5 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 19 g |
| Cholesterol | 73 mg |
| Sodium | 673 mg |
| Serving Size | 1 of 8 servings |
| Calories | 490 |
| Total Fat | 34 g |
| Saturated Fat | 5 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 19 g |
| Cholesterol | 73 mg |
| Sodium | 673 mg |
Reviews
Excellent! Everyone in my family loved it, even my 14 year old who hates everything. I used cod from the grocery store which wasn’t expensive, and New Jersey tomatoes for the Pico.
Made these tonight and boyfriend and I loved them! The sauce just put everything together!
Have made this recipe several times. Our go-to fish taco recipe. I like to bake my fish so I bake it at 400 degrees for 15-20 min. Also, would highly recommend adding halved cherry tomatoes but maybe add a little extra evoo. Delicious!!
soooo yummy!!! the chipotle sauce is my favorite part of the recipe. my family thought it was a keeper to say the least!!
So healthy and delicious – thank you Katie!
These were the best fish tacos we have ever had! Big hit! I followed the recipe except I baked the mahi instead of frying. Thank you!
This was delicious! We made homemade corn tortillas, the chipotle mayo, and halibut with the marinade. Will add this to our rotation and will make again! You will not be disappointed if you like fresh ingredients and a smoky spice flavor!
Super fresh and delicious!
The sauce and seasoning for fish makes this dish definitely one of my favorites
This is hands down my favorite fish taco recipe. The sauce is heavenly.