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This grilled (not fried) version of fish tacos gets great flavor from the Chica Adobo blend. Topped with salsa verde, chipotle crema, and a fresh slaw, they are perfect for a quick dinner or lunch.
4 (3-ounce) pieces of firm fish (mahi-mahi, cod, grouper)
2 cups shredded green or red cabbage
2 limes, 1 juiced, 1 wedged
½ cup sour cream
1 Tbsp chipotle in adobo sauce
4 flour tortillas
¼ cup salsa Verde (jarred or homemade)
¼ cup cilantro leaves
In a medium sized bowl mix the shredded cabbage with the juice of one lime and season with salt and massage the lime & salt into the cabbage and let marinate & wilt while preparing the fish.
Heat a grill pan to medium high heat or fire up your outdoor grill.
Season the fish by distributing the Chica Adobo evenly over each of the 4 pieces, add salt and rub the salt & seasoning onto all sides of the fish. Place on a plate or sheet pan in the refrigerator. While the pan is heating mix the sour cream with 1 tablespoon of the adobo sauce surrounding the canned chipotle. Mix well, season with salt to taste and set aside for assembly.
Add a drizzle of olive oil over the grill pan, add the fish onto the hot pan and let sear without moving for 2-3 minutes. Turn and sear on all sides until the fish is cooked. 7-10 minutes.In a separate pan or on a griddle heat the tortillas until they bubble & the exterior toasts on both sides.
To assemble; put tortilla into a taco holder or on a plate, add the fish, spoon over salsa verde, top with chipotle cream then add cabbage and cilantro to finish. Serve each taco with a lime wedge for squeezing.