Photo: Becky Luigart-Stayner; Styling: Jan Moon
Makes 6 servings

How to Make It

Step 1

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.

Step 2

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.

Step 3

Stir remaining chipotle chile into mayonnaise. Stir in 2 teaspoons adobo sauce until blended.

Step 4

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.

Step 5

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.

Step 6

Note: Try this recipe with rotisserie chicken in place of the fish for a quick weeknight dinner.

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Ratings & Reviews

rwippel's Review

September 27, 2012

lovemysouschef's Review

May 04, 2011
We had these at my supper club a few months ago, and I loved them! Couldn't wait to try making them myself! However, the woman who made them had added lots of extra spices and tweaked the recipe, and when I followed the recipe, I found them pretty bland. So disappointing! I'll ask her what her secret ingredients are next time!

jcooks123's Review

August 05, 2010
A lengthy recipe but worth it. So delicious. I make it for company and get rave reviews.