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.

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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!