Chipotle Inspired Pico De Gallo Recipes

Steps:

• Combine all ingredients and stir.
• Doesn't get any easier (or yummier)!

Steps:

• For the tortillas: Brush a hot griddle with oil and heat the tortillas on each side to brown them up a bit. Wrap them in foil to keep hot until it's time to eat.
• For the fish: In a bowl, combine the chile powder, garlic salt, lime juice and 2 tablespoons of the olive oil. Toss the mixture with the fish in a shallow container and marinate for 15 minutes.
• For the chipotle sauce: In the meantime, combine the mayonnaise, cilantro, honey, chipotles, lime juice and salt in a food processor and blend until creamy and smooth. Transfer the sauce to a container (I like to store it in a squeeze bottle) and refrigerate until ready to serve.
• Put the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the fish and cook for 3 to 4 minutes per side. Remove to a plate and flake with a fork.
• To build each taco, spoon some fish onto 2 stacked tortillas (see Cook's Note). Top with some chipotle sauce, cabbage, cilantro and Pico de Gallo.
• In a medium bowl, combine the tomatoes, onions, jalapenos, cilantro and lime juice. Season with salt and pepper.

Steps:

• Place diced onion in a small bowl and cover with lime juice. Add water if necessary to cover. Let marinate overnight.
• In a bowl, combine tomatoes, marinated onions, and remaining ingredients.
• Stir to combine and let sit for at least 30 minutes.
• The longer it sits, the more the flavors develop. This is excellent on omelets, quesadillas, or in tacos.
• NOTE: I use the extra gravy that comes in canned chipotles in adobo. You can use a chipotle hot sauce, if desired.

Steps:

• In medium bowl, mix all ingredients except chips.
• Serve immediately with chips, or cover and refrigerate until serving time.

Steps:

• Combine all the ingredients and mix well.
• The pico de gallo can be used immediately, or it can be stored in a covered container in the refrigerator for up to 2 days. Enjoy!