Since living in Seattle, I’ve been craving some good Mexican food. Since we’ve yet to find anything that compared to what we had in Arizona, I had to make it myself. I’ve had this recipe saved in the recipe file online for about a year. I’m so glad I have it a try it’s amazing! The chipolte-lime sauce is amazing! Really simple, healthy, perfect! This would be a really fun dinner for a entertaining friends, something fun about all the toppings, combos, gets people mingling, reaching over the table, makes for good fun!

Fish Tacos with Chilpolte-Lime Sauce
recipe adapted from culinate.com

For the fish:

  • 1lb flaky white fish, tilapia, halibut, cod (I used cod)
  • 4 T fresh lime juice
  • 2 T vegetable oil
  • 2 T soy sauce

Chopolte-Lime sauce:

  • 1/3 cup mayonnaise
  • 1/3 cup plain yogurt
  • 1/3 cup sour cream
  • 2 T fresh lime juice
  • 1 chipolte chile in adobo sauce, minced
  • 1 clove garlic, minced
  • a splash of adobo sauce

for serving:

  • corn tortillas (I grilled these for a couple seconds to get them warm and extra yummy)
  • guacamole
  • chopped small white onion
  • fresh cilantro
  • fresh lime
  • chopped tomatoes
  • salsa

Combine the fresh lime juice with the vegetable oil and soy sauce in a rectangular glass or ceramic dish. Add the fish, turn to coat, and leave to marinate while you prepare the rest of the ingredients.
For the chipotle-lime sauce combine the mayonnaise, yogurt, sour cream, lime juice, chipotle chile, a splash of adobo sauce and chopped garlic in a bowl.
Remove fish from the marinade and grill until cooked through about 4 minutes on each side.
For each individual taco, place some of the fish (breaking off chunks of the cooked fillets) on a tortilla, drizzle with the chipotle-lime sauce, and top with all the goodies and eat with *Mexican beer*

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Image: sammyw

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