Real Recipes From Real Home Cooks ®

fish taco's with chipotle mayo & corn salsa

Recipe by
barbara lentz
beulah, MI

Add avocado or more cilantro for garnish is desired.

yield 4 serving(s)
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For fish taco's with chipotle mayo & corn salsa

  • 1 tsp
    lime juice
  • 1/3 c
  • 1 tsp
    finely chopped canned chipotle chili in adobo sauce plus 1 tsp. adobo sauce
  • pinch of salt
  • 2 c
    red cabbage sliced thinly
  • 1/2 c
    cilantro chopped
  • 2 Tbsp
    apple cider vinegar
  • pinch of celery salt
  • 2 Tbsp
  • 1 lb
    white fish fillets like cod, cat fish, mahi mahi
  • 12
    flour tortillas browned in oil
  • 2 c
    corn kernels fresh or frozen thawed
  • 1/2 c
    red onion chopped
  • 1/4 c
    cilantro chopped
  • 1 lg
    jalapeno chopped
  • 2 Tbsp
    lime juice
  • 1/2 Tbsp
    white vinegar
  • 1/4 tsp
    each chili powder and cumin
  • 1/2 tsp
    sea salt

How To Make fish taco's with chipotle mayo & corn salsa

  • 1
    Start with the corn salsa. Mix all ingredients together in a bowl and set in refrigerator to let the ingredient meld together.
  • 2
    Mix 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.
  • 3
    In 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.
  • 4
    To 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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