Fish Tacos with Chipotle Mayo

entree
mexican
fish
mains

What you need

Fish

  • 4 cloves garlic
  • 2 red chilli
  • 2 tbsp coriander stalks, chopped
  • Juice of 3 limes
  • 600g tilapia or basa fillets

Chipotle Mayo

  • 1/4 cup mayonnaise
  • 1/4 cup Greek yogurt
  • 1 tablespoon chipotle paste
  • 1 tablespoon freshly squeezed lime juice
  • 2 cloves garlic, pressed

Accompaniments

  • 8 small tortillas
  • Red cabbage
  • Lime wedges
  • Avocado or guacamole
  • Coriander leaves

How it’s done

Main

In a large bowl combine garlic, chilli, coriander stalks and lime juice in a small bowl.

Add fish and turn to coat. Cover with plastic wrap and refrigerate for at least 3 hours

To make the chipotle mayo, whisk together mayonnaise, greek yogurt, chipotle paste, lime juice and garlic.

Melt butter in a large skillet over medium high heat. Add tilapia and cook, flipping once, about 2-3 minutes per side OR cook 2-3 min per side on a BBQ

Serve fish and other accompaniments on tortillas, drizzled with chipotle mayo

Entree

Follow directions above, but serve in individual tortilla cups. To make:

  • Heat tortillas in the microwave with wet paper towel for 1 minute
  • Cut them into 6.5cm rounds, and press rounds into mini muffing pan
  • Spray with oil, then bake for 8-10 minutes in a 180 degree oven.
  • Stand for at least 5 minutes before removing from pan.

Note: Don’t pour the excess marinade over the fish. It makes it too limey