KATIE LEE FISH TACOS RECIPES

Steps:

• For the tortillas: Brush a hot griddle with oil and heat the tortillas on each side to brown them up a bit. Wrap them in foil to keep hot until it's time to eat.
• For the fish: In a bowl, combine the chile powder, garlic salt, lime juice and 2 tablespoons of the olive oil. Toss the mixture with the fish in a shallow container and marinate for 15 minutes.
• For the chipotle sauce: In the meantime, combine the mayonnaise, cilantro, honey, chipotles, lime juice and salt in a food processor and blend until creamy and smooth. Transfer the sauce to a container (I like to store it in a squeeze bottle) and refrigerate until ready to serve.
• Put the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the fish and cook for 3 to 4 minutes per side. Remove to a plate and flake with a fork.
• To build each taco, spoon some fish onto 2 stacked tortillas (see Cook's Note). Top with some chipotle sauce, cabbage, cilantro and Pico de Gallo.
• In a medium bowl, combine the tomatoes, onions, jalapenos, cilantro and lime juice. Season with salt and pepper.

Steps:

• 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
• 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, stirring once or twice to ensure the fish is fully cooked through on each side
• Place corn tortillas between two damp paper towels and microwave for 30 seconds
• Assemble tacos by placing fish on top of tortillas, topping with salsa (if desired), cabbage and drizzle with chipotle sauce
• Serve with Katie Lee's Black Bean, Avocado and Mango Salsa