Author Notes
Full of delicious ingredients! With tangy cabbage, sweet corn, & spicy creamy chipotle sauce on corn tortillas. —Holly
Ingredients
- For The Spicy Creamy Chipotle Sauce
-
1 cup
fat free Greek yogurt
-
2 tablespoons
chipotle peppers in adobo sauce
-
3 tablespoons
mayonnaise
-
2
cloves garlic, minced
- For The Cabbage & The Fish:
-
1/4
head of fresh purple cabbage
-
2 tablespoons
lime juice
-
1 teaspoon
cumin
-
1/2 teaspoon
cayenne
-
1/2 teaspoon
salt & pepper
-
1 tablespoon
olive oil
-
12
small corn tortillas
-
3
ears fresh corn, boiled 5 minutes & cut from the cobb
-
1 1/2 pounds
halibut filet
-
1 tablespoon
cumin
-
Salt & pepper
-
lime wedges for garnish
-
mango guacamole (see our related recipe for this)
Directions
- For The Spicy Creamy Chipotle Sauce
-
Using a food processor combine yogurt, Chipotle peppers in adobo sauce, mayonnaise and minced garlic.
-
Pulse gently until texture is smooth and creamy.
- For The Cabbage & The Fish:
-
Finely shred cabbage, cutting in very thin strips.
-
In a small bowl combine cabbage with lime, cumin, cayenne, olive oil, 1/2 teaspoon of salt & pepper.
-
Spray each corn tortilla with cooking spray and cook in a hot preheated sauté pan for 30 seconds on each side. Monitor them closely and do not allow them to burn. Set aside.
-
Season the halibut with salt, pepper, and cumin.
-
Saute in olive oil over medium-high heat for 3-4 minutes per side.
-
Remove from heat and gently cut or break the fish into taco-sized pieces.
-
Assemble the tacos, starting with the fish, then adding Mango Guacamole, cabbage mixture, cooked corn, and finish with creamy chipotle sauce. Garnish with fresh cilantro and lime wedges for a hit of citrus.
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