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Grilled Halibut Soft Tacos with Chipotle Sauce
12 corn tortillas
2 cups flaked grilled halibut
5 cups finely-shredded cabbage - (1/2 head)
3 green onions, including tops
2 tablespoons lime juice
2 tomatoes -- halved, seeded, and diced
3/4 cup Chipotle Sauce -- (see below)
1 1/2 cups mayonnaise
1/3 cup buttermilk
3 canned chipotle peppers in adobo sauce -- minced
1/4 cup minced cilantro
1/4 teaspoon salt
Place tortillas in covered heat-proof container or sealed aluminum foil packet; put fish in similar container. Warm tortillas and fish in 200 degree oven 15 minutes before serving.
For the Chipotle Sauce: Mix together mayonnaise, buttermilk, peppers, cilantro and salt. (Makes 1 1/2 cups)
Quarter green onions lengthwise and cut into 1-inch lengths. Toss together cabbage, green onions and lime juice in medium serving bowl. Place diced tomatoes in serving bowl. Put sauce in serving bowl.
When tortillas and fish are warm, set on separate serving plates. Let each diner assemble his or her own tortilla.
To assemble: Spread a little sauce down middle of tortilla, add some fish, sprinkle with diced tomatoes, then garnish with cabbage mixture.
This recipe yields 4 servings.