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Categories:
About corn tortillas handful lime juice onions red onion sugar salt white wine peppercorns sauce mayonnaise lime juice chiles garlic
Viewed: 76 - Published at: 8 years agoIngredients
- For the tacos:
- -About 3oz of fish
- -2-3 small corn tortillas
- -Handful of shredded cabbage
- -Lime juice
- For the pickled onions:
- -1 firm red onion, about 5 ounces
- -1/2 teaspoon sugar
- -1/2 teaspoon salt
- -3/4 cup white wine or cider vinegar
- -a few peppercorns
- For the chipotle sauce
- -3/4 cup mayonnaise
- -2 tablespoons lime juice, from one lime
- -2-3 chipotle chiles in adobo sauce (canned), roughly chopped, plus 1-2 teaspoons sauce
- -1 large garlic clove, roughly chopped
Method
- For the onions:
- Slice the onions and boil 2-3 cups of water. Mix together the vinegar, salt, sugar, and other flavorings in the container the onions will be stored in. Once water is boiling, slowly pour water over onions in a colander to par blanche. Place the onions in the container and refrigerate for at least a half hour.
- For the sauce:
- Just combine everything and blend.
- NOTE: makes ~15 1 tablespoon servings, 74 calories each.
- For the tacos:
- Cook the fish according to directions, break up and nestle in tortilla. Top with lime juice, cabbage, onions, and sauce.
