Ingredients:
For the Fish:
1 1/2 pounds flaky white fish (mahi mahi or cod), cut into 4-ounce fillets
Juice of 1 lime
Two tablespoons chopped fresh cilantro
Shredded purple cabbage for serving
Fresh cilantro for serving
For the Pico de Gallo:
Two large ripe tomatoes, diced.
One white onion, diced.
Half a jalapeno, minced.
Half a bunch of fresh cilantro, leaves only, minced.
Juice half a lime.
Kosher salt and freshly ground black pepper.
For the Creamy Chipotle Sauce:
Two canned chipotle chiles in adobo, minced
1 cup mayonnaise
Juice of 1/2 lime
Pinch of salt
For Cooking and Assembly:
Two large ripe tomatoes, diced.
One white onion, diced.
Half a jalapeno, minced.
Half a bunch of fresh cilantro, leaves only, minced.
Juice half a lime.
Kosher salt and freshly ground black pepper.
One tablespoon of chile powder
One teaspoon of garlic salt
16 white corn tortillas
Pico de gallo, for serving
Kosher salt and freshly ground black pepper
Instructions:
Start by making the chipotle sauce. In a food processor, combine minced chipotle chiles in adobo, mayonnaise, lime juice, and a pinch of salt. Blend until smooth. Put the sauce into a receptacle and place it in the refrigerator until it is needed.
Create the pico de gallo by mixing together chopped tomatoes, diced white onion, minced jalapeno, minced cilantro leaves, lime juice, kosher salt, and freshly ground black pepper in a medium bowl. Stir well to combine all the flavors. Set aside.
Brush the fish fillets with canola or vegetable oil. Enhance their taste by adding a touch of chile powder, garlic salt, and a dash of lime juice for additional flavor. Warm a generously-sized skillet or grill pan on medium-high heat. Cook the seasoned fish fillets for 3-4 minutes per side or until they are cooked through and flake easily.
Warm the white corn tortillas in a dry skillet over medium heat. You can also lightly char them if desired for extra texture and flavor.
To assemble the tacos, place a cooked fish fillet on each tortilla. Top it with a generous drizzle of creamy chipotle sauce, a spoonful of pico de gallo, some shredded purple cabbage, and fresh cilantro.
Serve the fish tacos immediately and enjoy the explosion of flavors with every bite!
Tips:
For a crispier taco, lightly char the tortillas in a hot pan before assembling.
In the event that chipotle chiles in adobo are unavailable, you may opt to replace them with one teaspoon of smoked paprika and 1/2 teaspoon of cayenne pepper as a suitable alternative, offering a comparable smoky and spicy taste.
To prepare ahead of time, cook the fish and assemble the tacos, then cover and refrigerate for up to 24 hours. When ready to serve, reheat the tacos in a hot pan until warmed through.
With the combination of tender fish, creamy chipotle sauce, and vibrant pico de gallo, these fish tacos are a true delight for the taste buds. Whether you're enjoying them as a casual lunch or a satisfying dinner, the harmonious blend of flavors will leave you.
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