1Tbsp.finely chopped chipotles in adoboplus a little sauce
1tsp.fresh lime juice
1tsp.apple cider vinegar
1/4tsp.lime zest
for fish :
4filetssustainable white fish (I use Atlantic cod)(4 oz. each)
1Tbsp.olive oil
1/2tsp.sea salt
1/2tsp.pepper
1/2tsp.cumin
1tsp.smoked paprika
1tsp.garlic powder
4taco-sized tortillas
Instructions
for slaw :
Combine sour cream, chipotles in adobo, lime juice, lime zest, and apple cider vinegar in a medium mixing bowl. Stir to combine. Add dry ingredients, and toss with a fork until everything is evenly mixed.
for fish :
Heat a cast iron pan over medium heat. Add the olive oil to the pan, and turn to coat.
Season each fish filet with salt and pepper (about a pinch per side on each filet). Set aside.
In a small mixing bowl, combine cumin, smoked paprika, and garlic powder. Divide combined seasonings evenly over each filet; both sides.
Cook the fish filets about 3 minutes per side, or until cooked through.
Remove the fish from the pan, and lightly squeeze fresh lime juice over them. Flake the filets apart, and evenly divide between four warmed tortillas.
Top with crunchy slaw, and desired toppings. Serve immediately!
Notes
I like to warm my tortillas in the cast iron pan before adding the olive oil. As the pan is heating up, I cook each tortilla about 10-15 seconds per side to develop a slight char. Set them aside under foil to keep them warm until serving!
Nutrition
Serving: 1tacoCalories: 197kcal
Keyword cabbage slaw, easy fish tacos, fish tacos with cabbage slaw, simple fish tacos