Fish Tacos

By Betty2534

What to do with leftover fish or any other seafood, whether leftover or not.

Ingredients

• Soft Tacos
• 12 corn tortillas
• 2 cups flaked grilled halibut (any seafood will work)
• 1/2 head cabbage, finely shredded, 5 cups
• 3 green onions, including green tops cut into 1"
• 2 TBS lime/lemon juice
• 2 tomatoes, seeded and chopped
• 3/4 *3/4 cup chipotle sauce*
• Chipotle Sauce
• 1 1/2 cups mayonnaise
• 1/3 *1/3 cup buttermilk*
• 3 minced canned chipotle peppers in adobo sauce
• 1/4 cup minced cilantro
• (1 tsp white vinegar, 1/3 cup milk let sit 10-15 minutes to make sour milk)

Preparation

Step 1

Place tortillas in covered heatproof container or aluminum foil packet; put fish in similar container. Warm tortillas and fish in 200 degree oven 15 to 20 minutes before serving.
Toss together cabbage, green onions and lemon/lime juice in medium serving bowl.
When tortillas and fish are warm, set on separate serving plates.
Let each diner assemble their own taco.
To assemble: spread a little sauce down middle of tortilla, add some fish, sprinkle with diced tomatoes, then garnish with cabbage mixture.