Fish Tacos with Creamy Chipotle Sauce and Pico de Gallo

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  100g

• Tortillas

  Ready-to-bake or -fry, corn

  16 tortilla or 384g

• Chili powder

  Spices

  1 tbsp or 8g

• Garlic Salt

  Cain's - Walmart

  1 tsp or 4g

• Limes

  Raw

  1 fruit or 67g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Cod

  Fish, atlantic, raw

  24 oz or 680g

• Mayonnaise

  Regular, with salt

  1 cup or 220g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Honey

  1 tbsp or 21g

• Peppers

  Hot chile, sun-dried

  2 pepper or 1g

• Limes

  Raw

  1 fruit or 67g

• Salt

  Table

  0.001 cup or 0.4g

• Cabbage

  Raw

  100g

• Fresh cilantro

  Coriander leaves, raw

  100g

• Tomatoes

  Red, ripe, raw, year round average

  2 large whole or 364g

• Onions

  Sweet, raw

  1 onion or 331g

• Jalapeno

  Snyder's of Hanover

  50g

• Fresh cilantro

  Coriander leaves, raw

  50g

• Limes

  Raw

  ½ fruit or 34g

Directions

1. For the tortillas: Brush a hot griddle with oil and heat the tortillas on each side to brown them up a bit. Wrap them in foil to keep hot until it's time to eat.
2. For the fish: In a bowl, combine the chile powder, garlic salt, lime juice and 2 tablespoons of the olive oil. Toss the mixture with the fish in a shallow container and marinate for 15 minutes.
3. For the chipotle sauce: In the meantime, combine the mayonnaise, cilantro, honey, chipotles, lime juice and salt in a food processor and blend until creamy and smooth. Transfer the sauce to a container (I like to store it in a squeeze bottle) and refrigerate until ready to serve.
4. Put the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the fish and cook for 3 to 4 minutes per side. Remove to a plate and flake with a fork.
5. To build each taco, spoon some fish onto 2 stacked tortillas (see Cook's Note). Top with some chipotle sauce, cabbage, cilantro and Pico de Gallo.
6. In a medium bowl, combine the tomatoes, onions, jalapenos, cilantro and lime juice. Season with salt and pepper.
7. (source: https://www.foodnetwork.com/recipes/katie-lee/fish-tacos-with-creamy-chipotle-sauce-and-pico-de-gallo-2788837)

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