Fish Tacos with Chipotle Mayo

Name: Fish Tacos with Chipotle Mayo
Prep time: 1 h 10 min
Cook time: 5 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1 pound tilapia fillets; Kosher salt and freshly ground black pepper; 2 limes; 4 cloves garlic; 2 tablespoons unsalted butter; 8 taco shells; 1 cup shredded red cabbage; 2 avocados; 2 roma tomatoes; 2 tablespoons Fresh chopped cilantro leaves; ¼ cup mayonnaise; ¼ cup Greek yogurt; 1 tablespoon chipotle paste; 1 tablespoon freshly squeezed lime juice; 2 cloves garlic

User Reviews

5.0

9 reviews

Excellent

Prep Time
1 hr 10 mins
Cook Time
10 mins
Total Time
1 hr 15 mins
Servings
4 servings
Course
Main Course

Fish Tacos with Chipotle Mayo

Iris Warren

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Quick and easy fish tacos with a chipotle mayo drizzle – perfect for those busy weeknights!

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Ingredients

Servings

1 pound tilapia fillets cut in half lengthwise
Kosher salt and freshly ground black pepper to taste
2 limes juiced
4 cloves garlic minced
2 tablespoons unsalted butter
8 taco shells
1 cup shredded red cabbage
2 avocados halved, seeded, peeled and diced
2 roma tomatoes diced
2 tablespoons Fresh chopped cilantro leaves

For the chipotle mayo

¼ cup mayonnaise
¼ cup Greek yogurt
1 tablespoon chipotle paste
1 tablespoon freshly squeezed lime juice
2 cloves garlic pressed

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Instructions

To make the chipotle mayo, whisk together mayonnaise, Greek yogurt, chipotle paste, lime juice and garlic; set aside.
Season tilapia with salt and pepper, to taste.
In a shallow bowl, marinate tilapia with lime juice and garlic for at least 1 hour.
Melt butter in a large skillet over medium high heat. Add tilapia and cook, flipping once, until golden brown, about 2-3 minutes per side.
To serve, spoon tilapia into the center of each taco shell. Top with cabbage, avocados, tomatoes and cilantro, drizzled with chipotle mayo.