Fresh Fish Tacos
Updated: Feb 1, 2023
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:
Combine all sauce ingredients in a food processor and blend until creamy and smooth: mayo, Chipotle in adobo, lime juice, honey, pinch of salt.
Transfer to a container and refrigerate until you're ready to serve.
For the Pico de Gallo:
In a medium bowl, combine the tomatoes, onion, jalapeno and lime juice. Season with salt and pepper to taste.
Refrigerate until ready to serve.
Next, make your Fish:
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.
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:
Spoon some flaked fish onto your tortilla. Top with sauce, cabbage, and Pico de Gallo.
Enjoy!
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