• Emily Tillmann

Fresh Fish Tacos

Made, Written & Photographed by the Creators of the Point

I worked at a Fish Fry spot pretty much every Friday for a good 4 years of my life. We always got fish leftovers and I never passed on it! So, because of that I've been kind of sick of fish. However, I always enjoyed their fish tacos on the rare occasion that was the special. So, I decided to give it a try. Let's just say Tyler is VERY happy.

 

Fresh Fish Tacos

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Cuisine:

Mexican-American

Special Tools: Food Processor

Course: Main Meal

Ingredients:

For the Sauce

  • 1 cup mayo

  • 2 chipotle chilis in adobo sauce

  • juice of 1 Lime

  • 1 tablespoon honey

  • 1 pinch salt

  • 2 tablespoon cilantro

For the Fish

  • 1 1/2 lb cod or other white fish

  • 4 tablespoon olive oil

  • juice of 1 lime

  • 1 tablespoon chili powder

  • 1 teaspoon garlic salt

For the Pico de Gallo

  • 2 large tomatoes finely diced

  • 1 white onion finely diced

  • 1/2 jalapeno minced

  • salt and pepper to taste

  • cilantro

For Serving

  • white corn tortillas warmed

  • cabbage sliced

  • Pico de Gallo

  • cilantro

Instructions:

Begin by making your Chipotle Sauce:

  1. Combine all sauce ingredients in a food processor and blend until creamy and smooth: mayo, Chipotle in adobo, lime juice, honey, pinch of salt.

  2. Transfer to a container and refrigerate until you're ready to serve.

For the Pico de Gallo:

  1. In a medium bowl, combine the tomatoes, onion, jalapeno and lime juice. Season with salt and pepper to taste.

  2. Refrigerate until ready to serve.

Next, make your Fish:

  1. In a small bowl, mix together your olive oil, lime juice, chili powder, and garlic salt. Toss with the fish and let it marinate for 15-20 minutes.

  2. In a large skillet, heat your other olive oil over medium high heat. Add the fish and cook for 3-4 minutes/side. Remove from a pan and flake with a fork.

To build your Taco:

  1. Spoon some flaked fish onto your tortilla. Top with sauce, cabbage, and Pico de Gallo.

  2. Enjoy!



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Rate This Recipe

Rate UsEh, not too good.It was fine, I won't make again though.It was good, I might change a few things.I'm adding this to my recipe routine.This is my new go to recipe!Rate Us