We top the crunchy fish with a homemade pico de gallo of tomatoes, onions, jalapeños, and cilantro. A drizzle of chipotle mayo brings a creamy kick, while a squeeze of lime juice complements the heat.
Directions
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- 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.
- 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.
- 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.
- 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 (see Cook’s Note). Top with some chipotle sauce, cabbage, cilantro and Pico de Gallo.
Pico de Gallo:
- In a medium bowl, combine the tomatoes, onions, jalapenos, cilantro and lime juice. Season with salt and pepper.
Pair It with this!
![KOWW_studio+photography-10](https://www.kindofwildwines.com/wp-content/uploads/2022/10/KOWW_studiophotography-10-scaled-e1684338021140.jpg)
Chardonnay
Parlez vous Francais? Not required, because this coastal French Chardonnay will be speaking your language at first sip. It has a beautiful golden hue with a brilliant rim and shows notes of peach, pear and citrus fruits paired with a kick of vanilla. Its juicy, creamy and easy going…the Chardonnay drinker’s Chardonnay!