Easy Breaded Fish Tacos with Chipotle Salsa
Ingredients
For the Tacos
- 1 17 oz bag or box of breaded fish filets
- 12 soft corn tortillas
- 1 cup cabbage washed and chopped
- 2-3 limes
For the Chipotle Salsa
- 4 tomatoes
- 2 garlic cloves peeled
- 1/2 white onion
- 2 pieces canned chipotle peppers in adobo find these at the Mexican market or in the Hispanic foods aisle at your grocery store
- 1/2 teaspoon salt
- 2 tablespoons water
Instructions
- Prepare fish according to package directions.
- Roast tomatoes, garlic cloves, and onion on a comal (or pan) over medium-high heat. My comal is a flat piece of cast iron with a handle.
- In a blender or food processor, mix roasted veggies, chipotle peppers, and salt. The mixture should be slightly chunky. Set aside.
- Chop baked fish and warm up tortillas.
- To assemble tacos, divide the fish pieces among the tortillas and top with cabbage or lettuce, chipotle salsa, and lime juice.
Notes
This is a recipe variation of Gorton's authentic fish tacos recipe. Used with permission. You can also use fish sticks instead of the breaded Tilapia.
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