Favorite Fish Tacos with Chipotle Mayo

Crispy, crunchy, and spicy describe these fish tacos and I’m sure that’s what you’ll say too when you give them a try.  Corn tortillas are cooked to a golden brown and filled with pan seared fish, a light cilantro lime slaw, and drizzled with a spicy chipotle mayo to finish them off.  The contrasting coolness of the lime slaw and the heat of the chipotle sauce makes these fish tacos a taste sensation!

Fish Tacos with Chipotle Mayo

mild white fish, halibut works well

4 tablespoons olive oil, divided

2 cups slaw mix in a bag or sliced fresh cabbage

2 teaspoons olive oil

1 tablespoon fresh lime juice

1/3 cup fresh cilantro

2 green onions (I omitted), chopped

salt and pepper to taste

4 corn tortillas

Chipotle Mayonnaise:

1 cup mayonnaise

2 garlic cloves, finely chopped

1 tablespoon olive oil

2 tablespoons lime juice

1/2 teaspoon kosher salt

3 chipotle peppers in adobo, roughly chopped

1. Chipotle Mayo: In a food processor or blender, blend the mayonnaise, garlic, oil, lime juice, salt and chipotle peppers.  Refrigerate until ready to use.

2. Slaw: In a bowl, mix slaw mix with 2 teaspoons olive oil, 1 tablespoon lime juice, cilantro, and salt and pepper to taste.  Set aside.

3. Fish: Add olive oil to a skillet over medium high heat.  Saute fish until done, flipping once.  Be careful not to overcook the fish. A good rule of thumb is 5 minutes for each inch of thickness.  Keep fish warm.

4. Break up the cooked fish into large pieces.  Heat 1 tablespoon olive oil in the skillet over medium-high heat. Add tortillas in a single layer.  Spoon 1/4 of fish pieces onto half of each tortilla; cook 1 minute or until golden brown.  Fold tacos in half.  Cook until golden brown on each side, about 1 minute more. Fill tacos with slaw and drizzle with chipotle mayo.

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