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Authentic Mexican Fish Tacos with Smoky Chipotle Sauce

Servings 3 people

Ingredients

  • 2 lb firm white fish cut into large pieces or chunks
  • Marinade:
  • Juice of 1.5 limes
  • 1/2 cup cilantro chopped
  • 1 cloves large or 2 small garlic crushed or diced finely
  • 1 pieces yellow onion chopped roughly into medium
  • 2 T + 1T olive oil
  • 2 t ground cumin
  • Large pinch of salt
  • Cayenne pepper to taste
  • Fresh jalapeño to taste
  • 8 corn tortillas
  • Lime juice from ½ lime ** - I use this over the fish when it’s finished cooking
  • Smoky Chipotle Sauce (can be doubled because trust me, you’ll want more):
  • 1/2 cup mayonnaise
  • ¼ t chipotle chili powder
  • 1 t lemon juice
  • 1/2 clove garlic crushed
  • Garnishes:
  • Cilantro
  • Shredded purple cabbage
  • Shredded carrots
  • Sliced avocado
  • Hot sauces and salsas

Instructions

  1. First, marinate the fish.
  2. Place the fish and all of the marinade ingredients into a Ziploc bag and refrigerate for at least an hour and up to all day.
  3. Make the chipotle sauce while you marinate the fish – it’s best when it sits and the flavors have a chance to develop.
  4. Cook the fish:
  5. Heat 1T oil on high heat in a large pan on the stovetop.
  6. Empty the marinade bag – marinade and fish – into the hot pan, and cook the fish, uncovered, turning once. Fish is done when it flakes easily with a fork. Don’t overdo it unless you like rubbery fish, and remember: fish continues to cook once it’s removed from the heat.
  7. While the fish is cooking, briefly heat the tortillas, wrapped in a clean cloth, in a warm (not hooven. You can also warm tortillas on a flying pan on the stove, but the oven method is a bit more convenient when you’re panicking to get dinner on the table (story of my life).
  8. Once fish is cooked, squirt the entire pan with the remaining juice from ½ lime.
  9. Assemble the tacos using the warm tortillas, fish, and all of the condiments.