Tuesday, March 29, 2011

Fish Tacos with Chipotle Tartar Sauce

I know these look a mess & that's because they are. They are super messy, especially if you use larger tortillas.

So, note to self: Use small tortillas for the fish tacos unless you want it in your lap.

I had fish tacos for the first time at a restaurant in Destin, FL. I fell in love with them. I dreamed about them. I liked them so much I decided to re-create them.

So, on with the fish tacos.

For the fish you'll be using the recipe for baked fish here on Gone With the Whisk. So get all that ready.

There are several components to this, so be sure to take notes.

To start, the avocado...

First, grab an avocado. A trick to being able to slice this, is to slice it in half around the seed. Then take a knife & stick in the seed & twist it. Then use a spoon to remove the avocado from the skin. It'll scoop right out.

Dice your avocado. Add a touch of lime juice & a dash of cilantro. Mix well & set aside.

Now we're gonna make the chipotle tartar sauce.

You'll need tartar sauce & chipotle peppers in adobo. I use store-bought tartar but if you would like to make your own, by all means, feel free & send me the recipe.

Chipotles are dried & smoke jalapenos & they are suuuupppper hot. I'm talking clear your sinuses while your mouth is on fire hot. Do they not look hot? Trust me, they are.
 They are kinda ugly too. You'll be using two whole peppers from this entire can. If you can stand the heat, use more. But have the fire extinguisher handy. Chop up those peppers.

Add the peppers to just over a cup of the tartar sauce.

Mix that together until it makes this beautifully colored, creamy & spice sauce. Set that aside.

Now for the slaw.
 I use pre-packaged, pre-cut cole slaw mix. It's just easier for me that way. You'll use as much as you like, but I used about 3/4 of this bag.

To the slaw add a 1/4 teaspoon of ground cumin.

A heaping 1/4 teaspoon of chili powder.

Then a 1/2 teaspoon of canola oil.

Mix all that up & set it aside.

Grab your flour tortillas. I used the low-carb, whole wheat version this time. They were a little larger than taco sized tortillas, usually that's what you need, taco size.

And the assembly begins...

 Spread a little of your chipotle tartar sauce on a tortilla.

Then lay your fish on one side of the tortilla. We use one fillet per taco.

This is where The Hunk & I differ. I like to cut my fish fillet in half & place it on the tortilla. He likes to chop his fish up. You do what you like. I personally like the chunks of fish I get when it's cut in half, but I'm not here to persuade you. I'll just leave you with this thought...have I steered you wrong yet?

Thank you.

Moving on.

Spread a little of the sauce on the fish. This is probably what makes it so messy, the double-layering of sauce. But it's also what makes it so tasty.

 Throw some slaw on top of the fish.

Top that with the diced avocado.

Fold it over & you've got fish tacos. These are a favorite in our house.

Hope they become one of your favorites too!

Fish Tacos with Chipotle Tartar Sauce
Makes 4 Tacos

4 Baked fish fillets
4 flour tortillas, taco-sized
1 or 2 whole avocados, diced
Dash of lime juice
Dash of cilantro
2 whole chipotle peppers in adobo, finely diced
1 1/4 cup of prepared tartar sauce
1 bag prepared cole slaw mix
1/4 tsp ground cumin
1/4 tsp chili powder
1/2 tsp canola oil

Prepare fish according to the baked fish  recipe. Mix diced avocado, lime juice & cilantro together, set aside. For chiptole sauce, blend well, diced peppers & tartar sauce. For slaw stir together cole slaw mix, cumin, chili powder & oil. Heat flour tortilla according to package directions. Spread a little of the chipotle sauce on the tortilla, half fish fillet & lay on tortilla, top with more sauce, slaw & avocado, fold over. Repeat with next 3 tacos. Serve. Delicious!!


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