Fish Tacos with Creamy Chipotle Sauce and Pico de Gallo Serving Size - 8 Prepared By - DnD Recipe Rating * * * * *
			FISH: 1 tablespoon chile powder 1 teaspoon garlic salt Juice of 1 lime 4 tablespoons olive oil 3 pounds mahi mahi or halibut CHIPOTLE SAUCE: 1/2 cup mayonnaise 1 tablespoons chopped fresh cilantro 1/2 tablespoon honey 1 canned chipotle chiles in adobo Juice of 1/2 lime Pinch kosher salt Shredded purple cabbage, 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 16 corn tortillas
			CHIPOTLE SAUCE - Combine the mayonnaise, cilantro, honey, chipotles, lime juice and salt in a food processor and blend until creamy and smooth. Refrigerate until ready to serve. PICO DE GALLO - Combine the tomatoes, onions, jalapenos, cilantro and lime juice. Season with salt and pepper. 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 or zip lock bag and marinate for 15 minutes. BBQ the fish or cook in a pan with butter. BUILDING TACO - Heat the corn tortiias over BBQ or open flame on stove on both sides, spoon fish onto tortilla, then top with some chipotle sauce, cabbage, cilantro and Pico de Gallo.