I’m so excited to be featuring Katie Lee’s fish tacos with creamy chipotle sauce + pico de gallo, from her newly released Endless Summer Cookbook, and am even more thrilled to announce that I am giving away, not 1 but 2, cookbooks!
All you need to do is leave a comment (include your name and email) at the bottom of this post, to be eligible for the giveaway.
Summer is just getting started, so now is the perfect time to start cooking from this gorgeous cookbook.
Don’t forget to leave a comment to be entered into the giveaway. Two winners will be randomly selected on June 22nd.
As soon as I could, I pre-ordered a copy of Katie Lee’s, Endless Summer Cookbook. If you are not familiar with Katie Lee, she is a co-host on Food Network’s The Kitchen, a weekly daytime cooking show. Being the “huge” cookbook collector that I am, and already owning Katie’s other two cookbooks, I couldn’t wait to read and cook from this book. Much like my blog, inside the Endless Summer Cookbook, Katie shares her experience of living by the beach in the Hamptons, cooking healthy and seasonal dishes that can be quickly prepared. She features over 100 recipes such as swordfish kebabs with mint pesto, grilled pizza, to die for huevos rancheros, healthy banana oats muffins, and my favorite – peach blueberry skillet cobbler. Plus, she makes summer entertaining a breeze.
Deciding on making fish tacos with creamy chipotle sauce + pico de gallo, I purchased cod, which is a white flaky fish and not so costly. However, mahi-mahi can be used as well. It is around 2 pm on Saturday – in my head, I’m thinking “I’ll go ahead and make the fish tacos for this blog post, take my photos, then reheat them later tonight for dinner.” Starting off by making the pico de gallo, I chopped the freshly ripened tomatoes, some white onion, cilantro leaves, jalapeño, and squeezed in a bit of lime juice. Then I got out my food processor and whiz, whiz, whizzed up the easy creamy chipotle sauce. This sauce is what makes these fish tacos extra tasty. Finally, I put my fresh cod in the seasoned olive oil marinade. At this point, my hubby and stepdaughters (ages 18 and 21) arrived home from a bike ride on the beach strand. The first thing my hubby asks is “can you make us something to eat?” The three of them had worked up an appetite. Luckily, I had fish tacos in the making. Therefore, I lined up the bowls of pico de gallo, creamy chipotle sauce, shredded purple cabbage, and flaky fish along the kitchen island, so they could each make their own tacos. While still in their beach attire, my hubby and daughters grabbed grilled corn tortillas, topping them off with the vibrantly colored ingredients, commenting on how pretty the tacos look. Honestly, I wish I had snapped a photo of my family serving themselves these fish tacos, because my daughters were still in their bikinis and hubby in his board shorts, t-shirt, and flip flops. I’m thinking to myself, “how ironic – here is my family, arriving from the beach, still in beach attire, eating fish tacos from Katie’s Endless Summer Cookbook”. Funny huh? But this is my life. Next time I won’t think twice about taking advantage of a photo op.
- 2 large ripe tomatoes, finely diced
- 1 white onion, finely diced
- ½ jalapeño, minced
- ½ bunch fresh cilantro (leaves only), minced
- Juice of ½ lime
- Salt and freshly ground black pepper
- In a medium bowl, combine the tomatoes, onion, jalapeño, cilantro, and lime juice and season with salt and pepper to taste.
- 1 cup mayonnaise
- 2 chipotle chiles in adobo
- Juice of 1 lime
- 1 tablespoon honey
- 2 tablespoons chopped fresh cilantro
- Pinch of salt
- Combine all the ingredients in a food processor and blend until creamy and smooth. Transfer to a squeeze bottle, if you like, or a container and refrigerate until ready to serve.
- 1½ pounds flaky white fish, such as mahi-mahi or cod, cut into 4-ounce fillets
- 4 tablespoons olive oil
- Juice of 1 lime
- 1 tablespoon chili powder
- 1 teaspoon garlic salt
- White corn tortillas, warmed
- Purple cabbage, shredded
- Fresh cilantro
- In a bowl, combine 2 tablespoons of the oil, the lime juice, chili powder, and garlic salt. Toss with the fish and marinate for 15 minutes.
- In a large skillet, heat the remaining 2 tablespoons oil over medium-high 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 a tortilla. Top with sauce, cabbage, cilantro, and pico de gallo.