Slaw with chipotle peppers, purple onion, and lime zest remodel regular fish tacos into a mild and shiny flavor sensation.
- 1 cup sour cream
- 4 chipotles in adobo coated with sauce
- 2 tbsp. canola oil
- 2 tbsp. white distilled or apple cider vinegar
- 1 lime, zested (about 1 tsp.) and juiced (about 2 tbsp.)
- 1 tbsp. light agave syrup or honey
- Salt and pepper
- 6 cups very thinly shredded white or red cabbage (1 small or 1/2 large head)
- 1/2 red onion, very thinly sliced
- 1/4 cup cilantro leaves or parsley tops, coarsely chopped
Fish & Tacos
- 1 1/2-2 lbs. sustainable firm white-fleshed fish, such as mahi-mahi or cod
- Salt and pepper
- 1 tsp. (about 1/3 palmful) each ground cumin, smoked paprika, and granulated garlic
- Natural olive or vegetable oil cooking spray
- Lime wedges
- 12 small (5- to 6-inch) soft corn tortillas
Toppings to Mix & Match
- Radishes, thinly sliced
- Queso fresco, crumbled
- Pickled jalapeño slices
1. In a food processor, process the sour cream, chipotles, oil, vinegar, lime zest, lime juice, and agave until smooth; season with salt and pepper. Transfer to a large bowl, add the cabbage, onion, and cilantro and toss to coat.
2. Preheat a grill, cast-iron skillet or griddle over medium-high. Season the fish with salt, pepper, and spices. Grease the outdoor grill grates or spray the skillet or griddle with cooking spray. Cook the sh until just opaque in the centers, about 4 minutes per side. Transfer to a platter; squeeze the lime over the sh. Break up with a spatula.
3. In a large, dry skillet over high heat or directly over the open ame on a gas stovetop or on the grill, cook the tortillas until charred in spots, turning occasionally, about 2 minutes.
4. Fill the tortillas with the fish, slaw, and toppings of choice.Open Next Page To See More!