Fish Tacos with Creamy Chipotle Sauce and Pico De Gallo

I have several passions in life, cooking, sewing, directing a staff that teaches preschool children, my family, my husband who is my very best friend, walking my dog, and attending grandkids activities. I have full wonderful life.

subheading: Tortillas:

Canola or vegetable oil, for brushing on the griddle

16 white corn tortillas

subheading: Fish:

1 tablespoon chile powder

1 teaspoon garlic salt

Juice of 1 lime

4 tablespoons olive oil

1 ½ pounds flaky white fish such as mahi mahi or cod, cut into 4-ounce fillets

subheading: Chipotle Sauce:

1 cup mayonnaise

2 tablespoons chopped fresh cilantro

1 tablespoon honey

2 canned chipotle chiles in adobo

Juice of 1 lime

Pinch kosher salt

Shredded purple cabbage, for serving

Fresh cilantro, for serving

Pico de Gallo, recipe follows, for serving

subheading: Pico de Gallo:

2 ripe large tomatoes, finely diced

1 white onion, finely diced

½ jalapeno, minced

½ bunch fresh cilantro, leaves only, minced

Juice of ½ lime

Kosher salt and freshly ground black pepper

Directions at foodnetwork.com

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