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Fish Tacos with Creamy Chipotle Sauce and Pico de Gallo

 Katie Lee makes simple pasta elegant and delicious with zesty lemon, cheesy Parmesan and fresh black pepper.


As with most foods, if it’s good quality, you really don’t need to do much to make it taste great. This sentiment is certainly true when it comes to steak. I generously season it with salt and pepper, grill it, and then add just a little something like a flavored butter to make it special. With hanger steak, I like this jalapeño butter, but you can make the butter with blue cheese, garlic, roasted red peppers, anchovies . . . you get the idea.


    1. For 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.
    2. For the fish: In a bowl, combine the chili 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.
    3. For 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.
    4. 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.
    5. To build each taco, spoon some fish onto 2 stacked tortillas (see Cook’s Note). Top with some chipotle sauce, cabbage, cilantro and Pico de Gallo.

    Pico de Gallo:

    1. In a medium bowl, combine the tomatoes, onions, jalapenos, cilantro and lime juice. Season with salt and pepper.




Chipotle Sauce:

Pico de Gallo:

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