How to Make Spicy Smokey Fish Tacos
Fish Tacos Perfect for Taco a Party! Fish Tacos 1.5 lbs. Cod, Sole, or any white flaky fish Salt and pepper to taste Lightly drizzle fish with olive oil, and season with salt and pepper. Bake at 400˚F for 12-15 min. Chipotle Aioli ¾ cup mayonnaise or plain Greek yogurt ½ cup cilantro, roughly chopped Juice of 1 lime ¼ tsp salt 3-4 chipotles in adobo In a blender or food processor, add all of the ingredients and puree until incorporated. Add mixture to a small bowl and refrigerate until ready to use. Pico de Gallo 4 Roma Tomatoes, diced small 1/3 cup red onion, diced small ½ cup cilantro, chopped 1 lime, juiced ¼ tsp kosher salt In a large bowl, add the tomatoes, red onion, cilantro, lime juice, and kosher salt. Mix well and set aside. Garnish Limes, sliced Avocado, chopped Cilantro, chopped Assemble Take 1-2 pieces of fish depending on size and place on top of the tortilla. Add some pico de gallo, chipotle aioli to the taco, and garnish with the chopped avocado, cilantro and a squeeze of fresh lime.