Fish Tacos with Creamy Chipotle Sauce and Pico de Gallo

Ingredients

• Avocado oil

  4 tbsp or 56g

• Original Tortilla Wraps, Whole Wheat

  Mission

  8 tortilla or 360g

• Chili powder

  Spices

  1 tbsp or 8g

• Garlic Salt

  Cain's - Walmart

  1 tsp or 4g

• Lime juice

  Raw

  1 lime yields or 44g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Tuna

  Fish, fresh, bluefin, raw

  24 oz or 680g

• Mayonaise

  with Omega 3 - Hellmann's

  16 tbsp or 208g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Honey

  1 tbsp or 21g

• Chipotle Peppers in Adobo Sauce

  in Adobo Sauce, Embasa

  4 tbsp or 62g

• Lime juice

  Raw

  1 lime yields or 44g

• Salt

  Table

  1 dash or 0.4g

• Cabbage

  Raw

  100g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Roma tomatoes

  Red, ripe, raw. Also called Italian or plum tomato

  1 cup, chopped or sliced or 180g

• Onions

  Sweet, raw

  1 onion or 331g

• Jalapeno peppers

  Raw

  ½ pepper or 7g

• Fresh cilantro

  Coriander leaves, raw

  50g

• Lime juice

  Raw

  ½ lime yields or 22g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. For the tortillas: Brush a hot griddle with oil and heat the tortillas on each side to brown them up a bit. Wrap them in foil to keep hot until it's time to eat.
2. For the fish: In a bowl, combine the chile powder, garlic salt, lime juice and 2 tablespoons of the olive oil. Toss the mixture with the fish in a shallow container and marinate for 15 minutes.
3. For the chipotle sauce: In the meantime, combine the mayonnaise, cilantro, honey, chipotles, lime juice and salt in a food processor and blend until creamy and smooth. Transfer the sauce to a container (I like to store it in a squeeze bottle) and refrigerate until ready to serve.
4. Put the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the fish and cook for 3 to 4 minutes per side. Remove to a plate and flake with a fork.
5. To build each taco, spoon some fish onto 2 stacked tortillas (see Cook's Note). Top with some chipotle sauce, cabbage, cilantro and Pico de Gallo.
6. In a medium bowl, combine the tomatoes, onions, jalapenos, cilantro and lime juice. Season with salt and pepper.
7. (source: https://www.foodnetwork.com/recipes/katie-lee/fish-tacos-with-creamy-chipotle-sauce-and-pico-de-gallo-2788837)