- 3 quarts water
- 2 teaspoons kosher salt, divided
- 1 medium onion, quartered
- 3 garlic cloves, smashed
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 1/2 bunch fresh cilantro, tied with string
- 2 pounds firm white fish fillets
- 2 tablespoons olive oil
- 4 garlic cloves, pressed
- 1 (14 1/2-ounce) can diced tomatoes, undrained
- 2 to 3 canned chipotle chiles in adobo sauce, seeded, finely chopped, and divided
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh lime juice
- 2/3 cup mayonnaise
- 2 teaspoons adobo sauce from chipotle chiles in adobo
- 1 cup vegetable oil
- 12 corn tortillas
- 6 cups shredded iceberg lettuce
- 2 avocados, sliced
- Garnishes: fresh cilantro, lime wedges
How to Make It
Bring first 7 ingredients to a boil in a 6-quart Dutch oven. Add fish, reduce heat, and simmer 3 minutes. Drain well, reserving fish but discarding onion, garlic, bay leaf, and cilantro. Flake fish, and set aside.
Heat olive oil in a large skillet over medium-high heat. Add pressed garlic cloves, and sauté 30 seconds. Add tomatoes, 1 or 2 chopped chipotle chiles, cloves, black pepper, and 1 tablespoon lime juice. Bring to a boil, reduce heat, and simmer 10 minutes or until liquid almost evaporates. Process tomato mixture in a blender until smooth; return to skillet. Add fish to tomato mixture, and cook 1 minute or until thoroughly heated. Remove from heat, cover, and keep warm.
Stir remaining chipotle chile into mayonnaise. Stir in 2 teaspoons adobo sauce until blended.
Heat vegetable oil in a 9-inch skillet over medium-high heat. Fry tortillas, one at a time, in hot oil 1 minute or until richly browned and crisp, turning once or twice. Drain on paper towels.
Spread chipotle mayonnaise evenly on tortillas. Top each tortilla with 1/3 cup fish mixture, 1/2 cup lettuce, and avocado slices. Garnish, if desired.
Note: Try this recipe with rotisserie chicken in place of the fish for a quick weeknight dinner.