Ingredients
- 3 quarts water
- 2 teaspoons kosher salt, divided
- 1 medium onion, quartered
- 3 garlic cloves, smashed
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 1/2 bunch fresh cilantro, tied with string
- 2 pounds firm white fish fillets
- 2 tablespoons olive oil
- 4 garlic cloves, pressed
- 1 (14 1/2-ounce) can diced tomatoes, undrained
- 2 to 3 canned chipotle chiles in adobo sauce, seeded, finely chopped, and divided
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh lime juice
- 2/3 cup mayonnaise
- 2 teaspoons adobo sauce from chipotle chiles in adobo
- 1 cup vegetable oil
- 12 corn tortillas
- 6 cups shredded iceberg lettuce
- 2 avocados, sliced
- Garnishes: fresh cilantro, lime wedges
Description
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