1. Bring first 7 ingredients to a boil in a 6-quart Dutch oven. 2. Add fish, reduce heat, and simmer 3 minutes. 3. Drain well, reserving fish but discarding onion, garlic, bay leaf, and cilantro. 4. Flake fish, and set aside. 5. Heat olive oil in a large skillet over medium-high heat. 6. Add pressed garlic cloves, and sauté 30 seconds. 7. Add tomatoes, 1 or 2 chopped chipotle chiles, cloves, black pepper, and 1 tablespoon lime juice. 8. Bring to a boil, reduce heat, and simmer 10 minutes or until liquid almost evaporates. 9. Process tomato mixture in a blender until smooth; return to skillet. 10. Add fish to tomato mixture, and cook 1 minute or until thoroughly heated. 11. Remove from heat, cover, and keep warm. 12. Stir remaining chipotle chile into mayonnaise. 13. Stir in 2 teaspoons adobo sauce until blended. 14. Heat vegetable oil in a 9-inch skillet over medium-high heat. 15. Fry tortillas, one at a time, in hot oil 1 minute or until richly browned and crisp, turning once or twice. 16. Drain on paper towels. 17. Spread chipotle mayonnaise evenly on tortillas. 18. Top each tortilla with 1/3 cup fish mixture, 1/2 cup lettuce, and avocado slices. 19. Garnish, if desired. 20. **Try this recipe with rotisserie chicken in place of the fish for a quick weeknight dinner. ---------------------------------------------------------------------------
Nutrition
Ingredients
