Chipotle is one of my favourite flavours. I have to admit, whenever I go out to a pub or restaurant, I am always tempted to get sweet potato fries with the chipotle mayo. So good! In this recipe, I’ve got chipotle mayo, a bit healthier because at least you know what’s in it. I’ve also got a number of my other favourite flavours in this recipe, and if you read my blog, I bet you could guess what they are – lime and cilantro! Yummmy! I hope you enjoy this nice, light, refreshing dinner as much as I did.
I used iceberg lettuce in this recipe because I wanted the crunch. Also, because of the iceberg lettuce, I was able to make a whole bunch of these tacos and bring them to work in my lunch – they held up and didn’t get soggy. If, however, you want something that’s easier to work with and less likely to split apart as you wrap them, boston lettuce would definitely be easier to work with.
On another note, I’ve just done a weigh-in to track my fat-loss progress. I’m down 13 lbs in the past month. I’m pretty pleased with this result. And it definitely encourages me to keep eating this way.
- 1/2 cup mayo – I usually make my own to cut down on sugar. My recipe can be found here.
- 1/2 7oz tin of chipotles in adobo sauce
- 1 lime
- 1 cup chopped cilantro
- 1/2 green cabbage
- salt and pepper to taste
- 650 grams cod
- ground coriander seed
- 2 tsp extra-virgin olive oil
- 1 head of lettuce – iceberg or boston
1. Start by making the slaw. Which begins with the mayo. This recipe makes more mayo then you need. So save the rest for some home-made baked sweet potato fries. Measure out 1/2 cup of the home-made mayo and add to a bowl. Empty 1/2 of the contents of the tin of chipotles and give them a good chop. Mix in with the mayo. Mix in the juice from half the lime. Add salt and pepper to taste. Make sure it’s delicious and a bit spicier then you normally would like, because this is pretty much all the flavour right here.
2. Chop up as finely as you can the 1/2 head of green cabbage. Mix in with about 1/4 cup of the mayo mixture.
3. Add in your chopped cilantro. I love this stuff, so I put in a lot of it.
4. Now it’s time to work on the fish. If you’re good at multi-tasking, for sure, do this while you’re working away at the slaw. Start by sprinkling about 1 tsp ground coriander over the fish along with salt and pepper to your taste – 1/2 teaspoon of salt, 1/4 teaspoon pepper for me. Make sure you season both sides of the fish. Heat your pan on medium high and add in 2 tsp of olive oil. Once hot, add in your fish and cook on both sides – about 3 minutes each. In the end, you want it cooked through. I will admit, I probably overcooked mine because it totally flaked apart by the time I assembled my tacos. Once the fish is almost done, squeeze over the juice of the other half of the lime.
5. Now time to assemble. Take a lettuce leaf, put in 1/4 cup of the slaw and about 2 or 3 oz. of the fish and then wrap. Repeat. This could honestly feed an army – I’ve been eating it all week. It’s still enjoyable though:) Serve with a wedge of lime.