Sauteed Fish Tacos
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Alexis Touchet
No deep frying in this take on fish tacos. Simply sauteing the fish and drizzling with a zesty dressing streamlines the star in this favorite. Tucking fish and crunchy salad into a corn tortilla offers a comforting treat while a topping of spicy chipotle sauce gilds the lily.
- 1/2 cup mayonnaise
- 1/4 cup plain yogurt
- 1 Tbsp chipotle Tabasco
- 8 corn tortillas
- 3 Tbsp lime juice
- 6 Tbsp vegetable oil
- 2 cups thinly sliced romaine lettuce
- 1 avocado, peeled, pitted and cut into 1/2-inch chunks
- 1/2 cup grated carrot
- 1/4 cup finely chopped red onion
- 1 lb cod fillet, cut into 3- by 1-inch wide strips
- Put a rack in middle of oven and preheat oven to 350 F.
- Wrap tortillas in stacks of 4 in foil and heat in oven until hot, 12 to 15 minutes. Whisk together mayonnaise, yogurt, chipotle Tabasco, and 1/4 tsp salt and reserve.
- Whisk together lime juice, 2 Tbsp oil, and 1/8 tsp salt. Toss together lettuce, avocado, carrot, onion, and 2 Tbsp lime dressing.
- Pat fish dry, then lightly season with salt. Heat remaining 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until it shimmers, then saute fish in 2 batches, turning once, until just cooked through, about 4 minutes per batch. Drain fish on paper towels, then transfer to a plate and drizzle with remaining lime dressing.
- Top tortillas with salad and fish, then drizzle with chipotle mayonnaise.