Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 5411.43 Kcal (22657 kJ) | ||
| Calories from fat | 4016.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 446.29g | 687% | |
|---|---|---|---|
| Cholesterol | 445.75mg | 149% | |
| Sodium | 6585.17mg | 274% | |
| Potassium | 6921.12mg | 147% | |
| Total Carbs | 202.67g | 68% | |
| Sugars | 24.29g | 97% | |
| Dietary Fiber | 57.86g | 231% | |
| Protein | 190.48g | 381% | |
| Vitamin C | 76.3mg | 127% | |
| Iron | 21.5mg | 119% | |
| Calcium | 1394.6mg | 139% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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