Step 1

First, marinate the fish.

Step 2

Place the fish and all of the marinade ingredients into a Ziploc bag and refrigerate for at least an hour and up to all day.

Step 3

Make the chipotle sauce while you marinate the fish – it’s best when it sits and the flavors have a chance to develop.

Step 4

Cook the fish:

Step 5

Heat 1T oil on high heat in a large pan on the stovetop.

Step 6

Empty the marinade bag – marinade and fish – into the hot pan, and cook the fish, uncovered, turning once. Fish is done when it flakes easily with a fork. Don’t overdo it unless you like rubbery fish, and remember: fish continues to cook once it’s removed from the heat.

Step 7

While the fish is cooking, briefly heat the tortillas, wrapped in a clean cloth, in a warm (not hooven. You can also warm tortillas on a flying pan on the stove, but the oven method is a bit more convenient when you’re panicking to get dinner on the table (story of my life).

Step 8

Once fish is cooked, squirt the entire pan with the remaining juice from ½ lime.

Step 9

Assemble the tacos using the warm tortillas, fish, and all of the condiments.