Kayak Fishing Adventures on Big Water’s Edge

Fish tacos with creamy chipotle sauce and mango salsa

Need to give my wife credit for finding this recipe, it has become one of my favorites. Tried it last night with yellowtail. Really works with any fish.

INGREDIENTS
For the fish:

1 pound fish, cut into 1 1/2-inch chunks
4 tablespoons olive oil, divided
Juice of 1 lime
1 tablespoon chili powder
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper

For the sauce:

1 cup mayo
1/2 cup cilantro
Juice of 1/2 lime
2 teaspoons honey
1 chipotle pepper from a can of chipotle in adobo, or 2 if you like it spicy
1 garlic clove

PREPARATION
In a medium bowl, combine fish, 2 tablespoons of olive oil, lime juice, chili powder, salt, garlic powder and pepper. Let stand 15 minutes.
While the fish is marinating, make the sauce: In a food processor, combine all ingredients and process until fully blended. Transfer to a squeeze bottle. You can make without the food processor if you just use the Adobo sauce and not the actual pepper.
Heat remaining 2 tablespoons olive oil in a nonstick skillet over medium-high heat. Add fish and any marinade from the bowl. Cook fish about 4-5 minutes, turning once or twice to ensure the fish is fully cooked through on each side.
Place corn tortillas in hot pan, about 1 minute on each side
For the mango salsa

1 15-ounce can black beans, rinsed and drained (optional)
1 mango, diced
1 avocado, diced
2 garlic cloves, minced
Juice of 1/2 lime
1/2 jalapeno, seeds and membranes removed, minced (if you like it spicier, use the whole jalapeno)
1/4 cup cilantro, minced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Mix all ingredients in a bowl. Shred cabbage and cheese, assemble and eat.

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