Wednesday, April 2, 2014

Chipotle Lime Fish Tacos

Tacos are my favorite quick meal during the week. I love to search the Internet for recipes and then modify them to create my own!


  • 1 pound white fish cut into 1-inch pieces
  • 2 cups shredded cabbage
  • 1 carrot, grated
  • 1/8 cup cilantro
  • 1 lime
  • 2 Tbsp olive oil
  • 2 Tbsp apple cider vinegar
  • 2 cloves garlic
  • 1/2 cup mayonnaise
  • 2 chipotle peppers
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • Corn tortillas
  • 1 avocado, sliced


Preheat the oven to 400°F. Toss fish pieces with juice and zest from half of the lime, and the chili and cumin. Place on baking sheet and bake for 8-10 minutes.

While the fish is in the over, whisk together juice from the other half of the lime, olive oil, apple cider vinegar and 1 clove of finely minced garlic. Mix the cabbage and carrots into the dressing.

Prepare the chipotle mayo by simply mixing together the mayo, 2 chopped chipotle peppers and 1 clove of minced garlic.

Once the fish is cooked, the tacos are ready to assemble. I prefer to warm the tortillas on a very hot griddle, but you can also toss them in the hot oven for a minute or two. Corn tortillas just beg for a bit of crispness, and I like just a bit of char.

Assemble the tacos with a thin layer of chipotle mayo, fish, slaw and top with an avocado slice. I promise you won't be disappointed!

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