Fish Taco with Chipotle Mayo & Avocado
SPICINESS
SERVES
4
COOKING TIME
25 minutes
Ingredients
- 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
- Combine all the marinade ingredients in a bowl. Coat the fish fillets in the marinade and set aside.
- 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.
- Combine the chipotle mayo ingredients in a small bowl.
- 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.
- 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.
- 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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