Introduction
Many condiments — guacamole, sour cream, salsa — taste good on fish tacos. When mangoes are in season, I like to follow the mango salsa recipe listed below; when pressed for time, however, I substitute a prepared fresh salsa purchased from the store. If you have leftover sauce and cabbage, toss the two together to make a quick slaw for another meal.
Ingredients
Fish
| 1 | lb. flaky white fish, such as halibut, tilapia, sole, or snapper |
| 4 | Tbsp. fresh lime juice |
| 2 | Tbsp. vegetable oil |
| 2 | Tbsp. soy sauce |
Sauce
| ⅓ | cup mayonnaise |
| ⅓ | cup low-fat yogurt |
| ⅓ | cup sour cream |
| 2 | Tbsp. fresh lime juice |
| 1 | chipotle chile in adobo sauce, finely chopped |
| 1 | garlic clove, finely chopped or pressed |
| ~ | Salt |
Tacos
| 10 to 12 | corn tortillas |
| ~ | Mango Salsa |
| 3 | cups shredded cabbage |
Steps
- Prepare the fish marinade by combining 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.
- Prepare the chipotle-lime sauce by combining the mayonnaise, yogurt, sour cream, lime juice, chipotle chile, and chopped garlic in a bowl. Season to taste with salt.
- Remove fish from the marinade and grill or sauté until cooked through. Warm the tortillas (see Note). Set out individual bowls of the sauce, salsa, and shredded cabbage.
- 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 cabbage and mango salsa.
Notes
Although I like the taste of tortillas fried in oil, I don’t like standing over the stove or the extra fat. To steam 4 to 6 tortillas at a time, wrap them in paper towels and cook them for 30 to 45 seconds in the microwave. To steam all of the tortillas at once, follow a method I picked up in one of Rick Bayless’s books: Place a vegetable steamer in a pot over a half-inch of water, cover, and bring water to a simmer. Wrap the tortillas in a thick, clean dish towel, and place them in the pan on top of the steamer. Cover the pan and steam the tortillas for 1 minute. Turn off the heat and leave the tortillas in the covered pot to steam for 10 minutes.
