I originally featured this recipe on a great site – Healthy Way to Cook. HWTC is a fantastic blog focusing on healthy foods, the benefits of eating healthy and is a resource for people who want convenient, simple ways to live better by eating better.
Kurt and I always say that we must have been Mexican in our previous lives. Its the vibrant culture and the simplicity of things that fascinate me. On our last trip to Mexico I went crazy buying new plates, dolls and little knick knacks. I tasted as much food as I could possibly handle. I learned a lot about this beautiful country, rich in so many ways and yet so corrupt and stricken by poverty.
We have a true passion for Mexican cuisine. Kurt and I are always on the look out for the next Mexican restaurant, frequently visit Mexican specialty stores and buy newest cookbooks. Last year Kurt surprised me with a great cookbook called Truly Mexican by Roberto Santibanez and I have been attached to it ever since. I have learned the foundational skills and techniques as well as how to prepare incredible dishes.
I have to add that pork carnitas are my go to recipe. This is the only way I will make slow cooked pork. The only thing I changed from the original recipe is I add a bottle or beer, cup of oj and cup of water instead of three cups of water. Use it for sandwiches, tacos, burrito….. the list is endless. Make a large batch and freeze it in portions. Easy, delicious and dinner in a snap.
I can go on and on. Let’s get back to this delicious recipe. To start you want to brush fish fillets with the adobo sauce from canned chipotles. To take it a step further and make it even better, prepare a marinade by mixing the adobo sauce and garlic. Let the fish sit in this marinade for about 30 min. Of course if you have no time, the just brush the filets in the adobo.
Meanwhile, chop some cabbage, scallions, tomatoes, avocados and sliced onions. Add vinegar to the onions to lightly pickle them. You can also pickle onions the night before for a greater taste. Make the spicy sauce by mixing light mayo and Cholula Chili Lime.
Cook the fish on a grill pan. Heat flour tortillas, top with fish and toppings. Add the sauce and enjoy.
Wine Recommendation: Naked Grape Pinot Grigio. Read my review here.
- 2 fish filets of your choice (I used grouper)
- ¼ cup chipotle in adobo
- 1 small red onion, thinly sliced
- ½ cup vinegar
- 5 flour tortillas
- Shredded cabbage
- 1 tomato, cubed
- 1 avocado, cubed
- 1 scallion, thinly sliced
- Chipotle Mayo Sauce
- 2 tbsp light mayo
- 1 tbsp Cholula Chili Lime
- 1. Prepare the sauce by mixing mayo and Cholula.
- 2. Mix onion and vinegar and let sit for 15 min.
- 2. Brush grouper with adobo sauce and cook in a grill pan about 3 min on each side. (if you have time let the fish sit in the adobo for about 30 min prior to grilling, adds fantastic flavor)
- 3. To assemble, heat tortillas, add fish, cabbage, tomatoes, pickled onions, avocados and scallions. Top with sauce and enjoy.