Recipe

Hosted By
DnD

		Fish Tacos with Creamy Chipotle Sauce and Pico de Gallo
		Serving Size - 8
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

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.