Grilled Fish Tacos with Baja Style Chipotle Aioli

Baja Style Chipotle Aioli

Place egg yolk, lemon juice, garlic, and anchovy in a blender and blend on low speed until smooth, about 1 minute.

While blending, add TABASCO^® Chipotle Sauce and Worcestershire sauce.

Continue to blend and very slowly add in the vegetable oil so it begins to emulsify and become sauce-like. In 3-5 minutes, it will start to thicken up, but note it should be thinner than mayonnaise. If it gets too thick, add water to thin slightly.

Add salt and adjust seasoning with TABASCO^® Chipotle Sauce and set aside.

Salsa Casera

In a 4-quart saucepan, bring water, tomato, serrano chile pepper, salt, and garlic to a boil over high heat and reduce to a simmer.

Simmer for approximately 8 minutes. With a slotted spoon, remove the tomato, chile pepper, and garlic, and place in a blender.

Add TABASCO^® Sauce and blend on high for one minute. Adjust salt to taste and set aside.

Fish Tacos

In a large bowl, combine cabbage, scallions, cherry tomatoes and cilantro.

Set aside. In a small bowl, whisk together fish sauce, TABASCO^® Sauce, lime juice, and sugar.

Pour liquid mixture over vegetables and toss to combine. Set aside.

Marinate fish pieces with olive oil, parsley and salt. Grill fish over medium-high heat for about 2-3 minutes, turning over once. (If using halibut, take extra care when grilling.)

Remove from heat and let rest in a warm place.

Serving Suggestion

Over medium heat, warm corn tortillas and brush with a little butter. Line each tortilla with Baja Style Chipotle Aioli and top with fish, then cabbage mixture. Finish with Salsa Casera.