Total:20 min
Prep: 10 min
Cook: 10 min
For the Taco Sheet:
1 big cabbage
For the fish:
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/8 to 1/4 teaspoon smoked paprika or chipotle powder
1 clove garlic, minced or 1/4 garlic powder
1 tablespoon lime juice
1 to 1 1/2 pounds snapper, sole, tilapia, rockfish, or catfish
2 tablespoons olive oil
To serve:
1 small carrot, grated
Torn cilantro leaves
Sliced avocado
Lime wedges
For the Chipotle Salsa
2 tablespoons mayonnaise
2 tablespoons Ketchup
1/2 chipotle powder
To prepare the fish, combine the salt, pepper, clove garlic, tablespoon lime juice, and paprika in a shallow container. Pat the fish dry.
Heat the oil in a heavy (preferably cast iron) pan over medium-high heat until the oil is shimmery and flows to coat the entire bottom of the pan. Add the fish to the pan — if cooking multiple fillets, arrange them in a single layer with a little space between. Cook for 2 to 3 minutes per side, carefully flipping once with a spatula, until both sides are golden-brown and the fish is opaque and flakes apart easily in the thickest part. Transfer the fish to a clean plate and flake into large chunks.
Meanwhile, To prepare the the Chipotle mix all the ingredients together add more of each if is necessary.
prepare the cabbage leaves to pick the long ones to make the taco sheets
Serve the fish on a platter with the cabbage sheets, cilantro, avocado, lime, and the chipotle salsa on the side, letting each diner assemble his or her own tacos.
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