Honey Chipotle Fish Tacos

These honey chipotle fish tacos are a treasured recipe in my weekly dinner rotation! It’s a memorable, flavor-packed recipe that meets all my weeknight dinner or lunch requirements. It’s quick, versatile, adaptable, and not only delicious but satiating. The entire meal comes together in less than 30 minutes with minimal effort. Make the marinade, roast the fish of your choice, ( I prefer salmon ) chop a few fruits and veggies for the pico de gallo while the fish is roasting, warm tortillas, and set your table with toppings of choice. Challenge yourself to make that recipe your own by substituting those ingredients with something you might already have in your pantry, and enjoy life a little!

1. Heat the oven to 400°F (205°C).
2. If you haven’t already, remove the skin from 3 thick salmon fillets and cut them into 1-inch cubes. Combine all marinade ingredients (1/2 teaspoon freshly cracked black pepper, 1/2 teaspoon cayenne, 2 teaspoons roughly crushed whole coriander, 3 minced garlic cloves, 2 teaspoons any vinegar, 2 tablespoons honey, 3 to 5 chipotle peppers in adobo sauce — seeds removed if you are spice averse — a big pinch of salt, and 3 to 4 tablespoons extra-virgin olive oil) in a blender, food processor, or mortar and pestle. Crush or pulse until smooth. Coat the salmon in marinade. Thread the salmon cubes onto skewers.
3. Line a deep baking dish (such as an 8×8-inch) with parchment paper. Rest the ends of the skewers on the rim of the baking dish, so the salmon remains suspended. Roast for 12 to 13 minutes. After that, broil on high for 1 to 2 minutes, until the salmon is slightly charred. (If you’re using a sheet pan: roast the skewers for 6 minutes, flip your skewers and roast for another 6 or 7 minutes before broiling.)
4. Combine all pico de gallo ingredients (1 diced medium mango, 1 to 2 finely chopped jalapeños — with or without seeds — 1 handful finely chopped cilantro, 1 finely chopped small shallot, the juice and zest of 1 lime, and a pinch of kosher salt) in a bowl and toss to combine. Taste and season with more salt or lime juice, as needed.
5. Warm your tortillas: If you’re working over an open flame (over the stove or an outdoor grill), hold the tortilla over the flame for a few seconds, until slightly charred on the edges. Flip and char the other side. Repeat with remaining tortillas. If you have an induction stove (no direct flame), warm a cast iron skillet over medium-high heat. Place the tortillas on the skillet for 30 seconds to a minute, or until the edges get charred. Flip and repeat the process.
6. Keep them soft and malleable, dampen a clean kitchen towel and arrange it over a plate. Once you pull out the slightly charred tortilla, place it on the plate, over the dampened towel, and wrap it. This will encourage steam formation, which will keep our tortillas soft and hot. Stack the tortillas on top of the first one and cover the stack with the towel as you heat up the remaining ones.
7. Assemble your tacos on the warmed tortillas, adding any extra elements you choose (such as guacamole, feta cheese, or sour cream), and serve!