This recipe is one that has evolved over the course of a few years. I have been tweaking it here and there to perfect the flavors and streamline the preparation. It's really, really good.
~serves about 4~
Note* I like to use tortillas that are a blend of corn and flour. You could just use corn tortillas if you can't find these, or even flour tortillas if you want to.
1 canned chipotle chile in adobo, minced
1/2 c. mayonnaise
about 2 T. fresh lime juice (or to taste)
pinch of salt
1.25 oz package taco seasoning
3 T. canola oil
1 1/2 lb. white fish fillets (I like to use tilapia)
15 oz. package (10 count) golden blend tortillas
15 oz. can black beans, drained and rinsed
1 1/2 c. frozen corn, thawed
1 romaine heart, shredded
thinly sliced red onion
hot sauce of your choice
1. Make the sauce: In a small bowl combine minced chipotle, mayonnaise, lime juice and salt. Mix well. Refrigerate until serving. In a large bowl whisk together taco seasoning and oil until smooth. Add fish and coat thoroughly (using your hands works well). Set aside. In another small bowl mix together black beans and corn, set aside.
2. Preheat a large nonstick skillet over high heat. Toast the tortillas on the first side about 30 seconds until lightly toasted. Flip and cook on the second side about 10 seconds, until tortilla puffs up and browns. Stack tortillas and wrap in foil until ready to serve. Reduce heat to medium high and add fish, (you may need to cook the fish in 2 batches to keep from overcrowding the pan, if you do, wipe out the skillet between batches) cook 1-3 minutes per side of until fish is well browned and cooked through. (Time will vary depending on what type of fish you use.)
3. To serve. Take a tortilla, spread it with some sauce, top with some fish, black beans and corn, and additional garnishes.