First the fish:
• 1 tablespoon chile
powder • 1 teaspoon garlic salt • Juice of 1 lime • 4 tablespoons olive oil • 1
1/2 pounds flaky white fish such as Tilapia, Catfish, Snapper, Bass, cut
into 4- 1 ounce fillets
In a bowl, combine the chile powder, garlic salt, lime juice and 2 tablespoons of the olive oil. Toss the mixture with the fish in a shallow container and marinate for 15 minutes.
Second the chipotle sauce: In the meantime,
combine the mayonnaise, cilantro, honey, chipotles, lime juice and salt in a
food processor and blend until creamy and smooth. Transfer the sauce to a
container (I like to store it in a squeeze bottle) and refrigerate until ready
to serve.
Chipotle Sauce:
- 1 cup mayonnaise
- 2 tablespoons
chopped fresh cilantro
- 1 tablespoon
honey
- 2 canned
chipotle chiles in adobo
- Juice of 1 lime
- Pinch kosher
salt
- Fresh cilantro, for serving
- Sauce: Third, make one of the sauces below
4th,
the tortillas: Brush a hot griddle with oil and heat the tortillas on each side
to brown them up a bit. Wrap them in foil to keep hot until it's time to eat.
Tortillas:
• Canola or
vegetable oil, for brushing on the griddle 16 white corn tortillas
5th, Put
the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add
the fish and cook for 3 to 4 minutes per side. Remove to a plate and flake with
a fork.
To build each taco, spoon some fish onto 2 stacked tortillas .Top with some chipotle sauce, cilantro and one of the below sauces. Double up on the tortillas to avoid soggy or falling-apart tacos.
MAKES 8 SERVINGS
Hot Sauce Options . . .
· 2 -28 ounce cans diced tomatoes
· 1 medium onion
1 small green bell pepper
3 teaspoons chopped jalapeño peppers
1 -4 ounce can chopped green chiles
2 teaspoons lemon or lime juice
1 teaspoon salt & pepper each
1/4 teaspoon garlic powder
1/2 teaspoon ground cumin
1/8 teaspoon cumin seeds
1 teaspoon dried crushed oregano
1/2 teaspoon dried cilantro
1/2 teaspoon dried parsley
1/8 teaspoon cayenne pepper
1 small green bell pepper
3 teaspoons chopped jalapeño peppers
1 -4 ounce can chopped green chiles
2 teaspoons lemon or lime juice
1 teaspoon salt & pepper each
1/4 teaspoon garlic powder
1/2 teaspoon ground cumin
1/8 teaspoon cumin seeds
1 teaspoon dried crushed oregano
1/2 teaspoon dried cilantro
1/2 teaspoon dried parsley
1/8 teaspoon cayenne pepper
· Chop the tomatoes, onions and peppers to a coarse consistency. Add to a large saucepan, the jalapenos, chiles, lemon juice and simmer on medium low for about an hour.
Add remaining ingredients, allowing dry ingredients to rest on top of the liquid about 15 minutes to soak in before stirring to incorporate. Simmer for 45 minutes after stirring well.
Place a spoonful into a dish to cool for tasting. Adjust hotness by adding cayenne if desired.
For a thinner sauce, add a little water while cooking. Let cool and refrigerate sauce until ready to use. Makes about 3 1/2 pints.
Add remaining ingredients, allowing dry ingredients to rest on top of the liquid about 15 minutes to soak in before stirring to incorporate. Simmer for 45 minutes after stirring well.
Place a spoonful into a dish to cool for tasting. Adjust hotness by adding cayenne if desired.
For a thinner sauce, add a little water while cooking. Let cool and refrigerate sauce until ready to use. Makes about 3 1/2 pints.
·
and/or avocado salsa: makes 1 1/2 cups ** 1 cup avocado * 1 jalepeno pepper/quartered * 1 cup water * 1 TBS white vinegar * 1/2 tsp salt * 2 TBS cilantro * 2 TBS diced onion***/// Puree all in blender except the onion and cilantro which will be stirred in after ** cover/chill, serve when ready
and/or avocado salsa: makes 1 1/2 cups ** 1 cup avocado * 1 jalepeno pepper/quartered * 1 cup water * 1 TBS white vinegar * 1/2 tsp salt * 2 TBS cilantro * 2 TBS diced onion***/// Puree all in blender except the onion and cilantro which will be stirred in after ** cover/chill, serve when ready
o or
Pico de Gallo:
- 2 ripe large tomatoes, finely diced
- 1 white onion, finely diced
- 1/2 jalapeno, minced
- 1/2 bunch fresh cilantro, leaves only, minced
- Juice of 1/2 lime
·
