May 7, 2013 – Foodologie

Cinco de Mayo just happened. You’re probably tired of Mexican food, but let’s be honest Corona and Guacamole don’t really qualify as Mexican food. That doesn’t really qualify as food. That’s a snack.

And it’s Tuesday. Taco Tuesday. How about some tacos?

Trust me. You need these tacos in your life.

I remember the first time I ate these tacos. Jesse made them for me, pretty early on in our relationship, and I was skeptical. But I swear it was love at first bite. I’m talking about the tacos here.

Ever since that first time, I’ve probably had them a dozen times with a million variations: shrimp, chicken, etc.

But these are the best.

Chipotle Fish Tacos

3 pieces of tilapia, cut into small pieces
1/2 tbsp olive oil
1/2 an onion, diced
1-2 chipotle peppers in adobo, chopped
1/4 cup cilantro
Juice of 1/2 lime
salt and pepper
1-2 cups cabbage, thinly sliced
1 diced tomato
1/4 cup mayo
1 tbsp sriracha*
a few lime wedges
1 avocado sliced
6 tortillas

Heat oil in the pan. Add 1/4 of onion (so you’ll have 1/4 of onion left for putting on the tacos) and cook for a few mins. Add fish and chipotle (depending on how hot you want it use 1-2 or more, for less spice just use the adobo sauce, not the chile itself), cook for a few minutes until fish is no longer translucent. Stir in juice of 1/2 lime, about a tablespoon of cilantro and season with salt and pepper. Set aside.

Stir together sriracha and mayo. Thin out with some lime juice or water. Depending on how spicy you like it, the ratio of sriracha to mayo might be different for you. Add a bit, try it and add more if you’d like.

Now you can start assembling your tacos (this recipe will make about 6 tacos). Heat up your tortillas. Start by laying some fish in the center.