Tacos de pescado (¡Receta de 15 minutos!)

Ingredientes

• 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
• Lime wedges
• Chopped cilantro for garnish

Preparación

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Using a fork, shred the fish fillets. Divide the cooked shredded fish evenly into the 12 corn tortillas. Add shredded red cabbage, cilantro and drizzle with chipotle mayo. Serve and enjoy!