Fish Tacos with Chipotle Sauce
Serves 4–6
Ingredients:
- 2 c. coriander (cilantro) leaves, roughly chopped
- 1 white onion, very finely chopped
- 2 lb. 3 oz. firm white fish, cut into long chunks
- Olive oil, for brushing
- 12 corn tortillas
- ¼ green cabbage, finely shredded
- 6 radishes, thinly shaved
- 3 limes, cut into wedges
Chipotle Sauce
- ½ c. whole egg mayonnaise
- ½ c. Greek-style yoghurt
- 1 small chipotle chili in adobo sauce, plus 1 tsp. of sauce
- ½ tsp. dried oregano
- 1 tbsp. chopped dill
- Zest and juice of 1 lime
Spice Mix
- 1 tsp. paprika
- ½ tsp. ground cumin
- ½ tsp. freshly ground black pepper
- ½ tsp. dried oregano
- ½ tsp. sea salt flakes
Print Recipe
Instructions:
- To make the chipotle sauce, place the ingredients in a blender and blend until smooth. Transfer to a serving bowl and season to taste. Combine the coriander and onion in a separate bowl.
- Preheat a barbecue hotplate to medium–high and lightly grease with oil.
- Combine the spice mix ingredients in a small bowl. Pat the fish dry with paper towel, then brush with olive oil and sprinkle with the spice mix. Cover and refrigerate for 10 minutes, then cook the fish, turning once, for approximately 2 minutes on each side until just cooked through. Toast the tortillas on the hotplate or grill for about 30 seconds until lightly charred.
- Serve the fish with the tortillas, sauce, coriander and onion, cabbage, radishes and lime wedges.
