Fish Tacos with Chipotle Lime Cilantro Slaw
May 17, 2012
When I travel and eat something supremely delicious I can’t help but try to recreate a version at home. Last weekend I was in Southern Cali and tasted some of the most delicious fish tacos I’ve ever had at BJ’s Restaurant. The fish inside was grilled (not deep fried) and topped with copious amounts of a cabbage slaw dressed in the tastiest sauce, and yet it still felt light and healthy. I made it my mission to make a similar version at home.
Ingredients for 8 tacos:
8 white corn tortillas
2 tbsp butter
3 or 4 fresh tilapia fillets
½ cup nonfat plain yogurt
¼ cup light mayo
3 limes (1 for dressing, 2 for tacos)
1 tbsp white wine vinegar
1 chipotle pepper (in adobo sauce)
½ tsp adobo sauce
pinch of salt
1/3 head green cabbage
1/2 head red cabbage
1 cup matchstick (thinly sliced) carrots
To make Chipotle Lime Cilantro Slaw you’ll need these:
You don’t need avocado until the end, in fact you really don’t need avocado at all, but I think every picture is better with an avocado in it. Raise your hand if you agree. Oh good, I’m not alone.
Let me introduce you to my little friend hiding behind the cilantro. You have not lived until you have experienced chipotle peppers in adobo sauce, they have the most wonderful subtle spice and smoky flavor and I love them with all my heart – you can blend them with a little mayo to make chipotle mayo which is fab on sandwiches, but I digress.
Remove seeds from 1 chipotle pepper and dice.
Add diced pepper and a healthy handful of cilantro and ½ tsp of adobo sauce into a small mixer (or blender), mix until finely chopped. Add yogurt, mayo, vinegar, small pinch of salt, and squeeze of 1 lime. If you like it a little spicier add another ½ tsp of adobo sauce.
Slice thinly the green and red cabbage, mix in the matchstick carrots.
Pour chipotle lime cilantro dressing over slaw and blend it all together.
Prepare tilapia by grilling or sauté in pan with 2 tbsp butter 2-3 min on each side on medium high heat until cooked through. Layer on top of a warmed corn tortilla and give it a squeeze of lime.
Spoon chipotle lime cilantro slaw on top.
How dare you forget avocado!
Okay, you can skip the avocado if you’re not a fan (what?) or if you’re counting calories but in my world avocado is a healthy fat so I indulge often and whenever possible.
And since I like ‘em spicy I also add another teaspoon of adobo sauce because, well, it’s adobo sauce.
Green taco sauce is nice too. And feel free to add extra pieces of fresh cilantro!
Now dig in.
Tags: fish tacos