fish taco's with chipotle mayo & corn salsa
Add avocado or more cilantro for garnish is desired.
prep time
15 Min
cook time
15 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- FOR THE FISH TACO'S
- 1 teaspoon lime juice
- 1/3 cup mayonnaise
- 1 teaspoon finely chopped canned chipotle chili in adobo sauce plus 1 tsp. adobo sauce
- pinch of salt
- 2 cups red cabbage sliced thinly
- 1/2 cup cilantro chopped
- 2 tablespoons apple cider vinegar
- pinch of celery salt
- 2 tablespoons oil
- 1 pound white fish fillets like cod, cat fish, mahi mahi
- 12 flour tortillas browned in oil
- FOR THE CORN SALSA
- 2 cups corn kernels fresh or frozen thawed
- 1/2 cup red onion chopped
- 1/4 cup cilantro chopped
- 1 large jalapeno chopped
- 2 tablespoons lime juice
- 1/2 tablespoon white vinegar
- 1/4 teaspoon each chili powder and cumin
- 1/2 teaspoon sea salt
How To Make fish taco's with chipotle mayo & corn salsa
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Step 1Start with the corn salsa. Mix all ingredients together in a bowl and set in refrigerator to let the ingredient meld together.
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Step 2Mix the lime juice chipotle chili and adobo sauce together. Set aside. Mix the cabbage, cilantro, vinegar celery salt, 1/2 tsp. salt and 3 tbsp of the chipotle mayo . Cover and set in fridge.
-
Step 3In a large skillet add the oil and fry up the fish until flaky. Remove from pan and add more oil and cook the tortilla until browned.
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Step 4To assemble start with the left over mayo. spread in the bottom of each tortilla. Add the fish then the cabbage mixture then the corn salsa . Serve immediately
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