Recipe

Fish Tacos With Chipotle Tortillas Recipe

Add Step-by-Step Photos	Laurak / All my dishes 2 years, 9 months ago These are super light fish tacos with just the right amount of spice. Making your own tortillas increasing the prep time to over an hour, but you don't have to do that. Prep:10m Cook:10m Servings:4	Laurak
	fish mexican tortillas

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Fans

wildfoodie

sunny

california

Ingredients

1 lb. haddock, red snapper, or other light fish

1 T. butter

1 small onion

2-3 pickled jalapenos

juice from 1 lime

small bunch of cilantro

1/2 c. yogurt

1/2 c. mayonnaise

juice of 1 lime

1/2 tsp. each cumin, dill, oregano, and cayenne

salt and pepper to taste

3 c. flour

1 T. salt

1/2 c. lard

1 1/4 c. warm water

2-3 chipotles, with a bit of adobo sauce, mashed to a paste

Directions

The tortillas are really much easier than you think. They just take a bit of time. Mix the flour and salt in a large bowl. Add the lard, and break it up with your fingers, coating each piece in flour, until it resembles coarse, pebbly sand. Add the water in several batches, with the chipotle paste, and mix it all up until it forms a not-too-wet dough.

Roll the dough into a 3-inch log, and break it into 16 equal pieces. Roll each piece into a small ball, and let them sit for 15 minutes.

Heat a heavy skillet over medium-high heat. Roll each tortilla out thinly on a floured surface into roughly circular shape, and cook in the skillet for 30 seconds to a minute on each side. You want them to brown a little bit, and they will probably start bubbling up once the skillet gets very hot. That's ok. I roll the next tortilla out while the tortillas are cooking and the timing seems perfect to me. Keep the tortillas warm on a plate with some foil or something while you make the sauce and fish.

The sauce is very simple. Mix the yogurt, mayonnaise, lime juice, and spices together until you have a liquidy, spicy, tasty sauce. Salt and pepper to taste. You are done with that.

The fish is almost easier. Cut the fillet into 1-inch pieces. Melt the butter in a big skillet, and add the fish. Saute for about 3 minutes, breaking the fish up with the back of your spoon. Once it's started to cook through, add the chopped onions and jalapenos, and cook for another 2-3 minutes. Then add the lime juice and cilantro, cook for 30 seconds more, and remove from heat.

Then you just have to assemble your lovely tacos and eat them, and pretend it's summer and you aren't in a frozen snowy tundra of a city on the east coast.

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Comments

melissasue 2 years, 9 months ago said:
This sounds super. Frankly, I don't know that I would make time to do the tortillas, but perhaps for a special occasion I might consider it. I like the sound of your simple yogurt/mayo sauce. I'll jot this down to try in other recipes too!

michellem 2 years, 6 months ago said:
I will make these very soon. What a great sounding dinner!~M

sunny 2 years, 6 months ago said:
These look fabulous - can't wait to try them!!

michellem 2 years, 5 months ago said:
These were so so good. The sauce compliments the fish extremely well. My kids wanted more... WE added some parm. cheese, lettuce and salsa. Yummy..thanks again!~M

californiagirl 2 years, 5 months ago said:
This dish was excellent i made it with a piece of haddock and a piece of snapper and i liked the snapper better, and the flour torteas were easy and smokey,ty