l Serves 8to10
Ingredients
- 1 cup sour cream
- 1 cup mayonnaise
- 3 chipotles in adobo, plus 2 tablespoons of adobo sauce
- 1/2 lemon, juiced
- Kosher salt and freshly ground black pepper
- 2 limes
- 2 mangoes, diced
- 4 to 5 red radishes, diced
- 1 red onion, diced
- 1 tablespoon chili powder
- 1/2 bunch fresh cilantro, leaves chopped
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.
Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.
To serve, set up the tacos "family-style". Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve.
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