Fish tacos

Fish-tacos

Whenever I have leftovers, I start thinking of a way to use them in a different way so that my family doesn’t feel like eating leftovers. For example, I had made rolled sole fillets a few weeks ago and didn’t feel like dealing with the leftovers after my guests left. So I wrapped them up and threw them into the freezer.
Today, I didn’t have any fresh meat at hand, and I remembered the fish and took it out of the freezer. My family loves Mexican food, so I usually have tortillas on hand. I searched my fridge and came up with a few more ingredients, and here is the result:

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Fish tacos (serves 4 people)

8 medium sized tortillas
4 fish fillets (leftovers are fine)
1 cup salsa
1/4 cup chopped cilantro
1 lime (or more, to taste)
1/2 cup mayonnaise
1/2 tsp adobo chili sauce (more or less, to taste)*
colorful coleslaw
optional: sliced black olives, sliced onions, chopped tomatoes

Since my fish was already seasoned and cooked, I put it into a saucepan with the salsa over low heat and let it defrost and heat up. Then I mixed it roughly with a fork so that the fish was in flakes. If you start with fresh fish, either brown it in a saucepan or bake it for 10 min @ 350 degrees until just cooked. Season to taste, break it up with a fork into flakes and mix with the salsa.

Squeeze the lime and add the juice and chopped cilantro to the fish.
Mix the adobo chili sauce with the mayonnaise and spread about 1 tbsp of the mixture on each tortilla. Divide the fish over each, top with some coleslaw and olives, tomatoes and onions, if using, and eat right away.

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*You can find canned Chipotle Peppers in Adobo sauce in the Latin isle of most grocery stores. Just dump the entire contents into your food processor and process until you have a puree. It keeps a long time in the fridge. If you don’t have any you can also use dry Chipotle Chili Powder, which has the same smokey flavour. They are both very hot, so use sparingly!

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