Tacos De Pescado Al Chipotle

Fish Taco with Chipotle Mayo & Avocado





25 minutes


  • 15 La Tortilleria corn tortillas
  • 900g barramundi fillets
  • 1 tbsp cooking oil
  • ¼ red cabbage, shredded
  • 1 tbsp olive oil
  • Juice of 1 lime
  • Salt & pepper, to taste
  • Wedges of lime, to serve
  • Avocado, to serve
  • ⅔ cup mayonnaise
  • 1 red onion, finely chopped
  • 1 clove garlic, crushed
  • 1 tbsp chipotle in adobo, finally chopped
  • Salt & pepper, to taste
  • ¾ cup mayonnaise
  • 2 tsp chipotle, finally chopped
  • Salt & pepper, to taste

Cooking Instructions

  1. Combine all the marinade ingredients in a bowl. Coat the fish fillets in the marinade and set aside.
  2. In a large bowl, combine the cabbage, olive oil, lime juice and a pinch of salt and pepper, then toss using your hands. Squeeze the cabbage gently as you do this; it helps to soften it.
  3. Combine the chipotle mayo ingredients in a small bowl.
  4. Heat cooking oil in a large frying pan or BBQ plate over medium heat. Cook the fish for 2 to 3 minutes each side, or until cooked through.
  5. Heat a dry frying pan (no oil) over high heat. Heat your tortillas one by one until soft, hot and floppy, flipping 2 or 3 times. Wrap in a tea towel until ready to serve.
  6. To assemble your taco, place pieces of fish on your warm tortilla and top with red cabbage, avocado slices and spoon on some chipotle mayo. Place a wedge of lime on the side, and serve.

¡Buen Provecho!

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