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
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.