Updated: Apr 30, 2020
1/3 cup mayo, (or plain Greek yogurt)
1-2 chipotle peppers in adobo sauce from the can
3 teaspoons adobo sauce from the can
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon cumin powder
Salt and pepper to taste
4 fish fillets, (any white fish like cod, mahi mahi, halibut)
2 tablespoons extra virgin olive oil
12 corn tortillas
2 cups thinly sliced red cabbage
Chopped cilantro for garnish
If using store-bought chipotle mayo, skip this step. In a food processor, add mayo, chipotle peppers and adobo sauce. Pulse until well blended. Set aside.
Mix the smoked paprika, garlic powder, chili powder, cumin, salt and pepper in a small bowl. Lay the fish fillets on a clean work surface and sprinkle the spice mix evenly over each filet, rubbing it on all sides.
In a non-stick skillet set over medium-high heat, heat 1 tablespoon of olive oil. Add 2 of the fish fillets and cook, undisturbed, about 4 minutes. Flip the fillets and cook for another 4 minutes. Transfer to a plate. Add the remaining tablespoon of oil to the pan and swirl to coat. Repeat the cooking process with the remaining 2 filets.
Using a fork, shred the fish fillets. Divide the cooked shredded fish evenly into tortillas. Divide the cooked shredded fish evenly into the 12 corn tortillas. Add shredded red cabbage, cilantro and drizzle with chipotle mayo.