Fish Tacos with Chipotle Cream and Sassy Slaw
 
 
Fish Tacos with Chipotle Cream and Sassy Slaw
Recipe By:
Ingredients
  • FISH TACO PART:
  • 4 corn or flour tortillas
  • 1 lb. fish (like bass, tilapia, catfish, tuna)
  • 2 T. olive oil
  • 1 t. cumin
  • 1 t. sea salt
  • 1 t. each of black pepper, red pepper and garlic powder
  • 1 T. minced garlic
  • ¼ c. minced cilantro or parsley
  • ¼ c. fresh lime juice
Instructions
  1. In a bowl, mix all the above ingredients except the fish and tortillas. Season fish and place in marinade for at least an hour.
  2. Grill over low-medium heat (spray grill with PAM) for 5-8 minutes or until fish is done.
  3. You may want to cut fish into pieces to fit the tortillas. Easier to eat this way.
  4. CHIPOTLE CREAM:
  5. cans chipotle chilies in adobo (minced and seeded)
  6. c. Fat free Greek yogurt
  7. ¼ t. salt
  8. t. Tabasco
  9. Mix all the ingredients and set aside.
  10. SASSY SLAW:
  11. bag cole slaw and 1 bag angel hair slaw
  12. c. Fat free Greek yogurt
  13. T. adobo sauce
  14. Juice of 3 limes
  15. Zest of one lime
  16. ¼ c. minced cilantro or parsley
  17. red onion, thinly sliced
  18. Salt, black pepper to taste
  19. Mix everything together and season to taste.
  20. Heat tortillas according to package directions. Lay tortilla flat, spread some of the chipotle cream on it; put a layer of slaw, then some fish. Fold and enjoy.
Notes
*****I like to make the slaw and chipotle cream a day ahead so the flavors get more intense. You can use this with tacos made with chicken, pork and seafood.
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/fish-tacos-chipotle-cream-sassy-slaw/