Fish Tacos with Chiptole Slaw & Avocado Crema
 
 
Serves: 4 tacos
Ingredients
  • 1 bag traditional coleslaw mix
  • ½ cup plain, greek yogurt (I use 0%)
  • juice of half a lime
  • 1 large clove of garlic, pressed
  • 2 chipotle chiles packed in adobe sauce, finely diced OR 1½ tablespoons chipotle-adobe salsa
  • ¼ cup diced, red onion
  • ¼ jalapeño, deseeded & finely diced
  • ¼ cup cilantro, chopped
  • salt to taste
  • 1 small avocado
  • 2 tablespoons plain, greek yogurt (I use 0%)
  • 1 tablespoon fresh squeezed lime juice
  • 2 tablespoons red onion, diced
  • 2 tablespoons cilantro, chopped
  • 1 small clove of garlic, pressed
  • 2 mahi-mahi fillets
  • 3-4 teaspoons blackened seasoning
  • 4 corn tortillas (6-inch)
  • ½ tablespoon olive oil
Instructions
  1. First make the slaw.
  2. In a large bowl, whisk together greek yogurt, lime juice, chipotles, and garlic.
  3. Add in cabbage mix, red onion, jalapeño, and cilantro.
  4. Stir to combine and salt to taste.
  5. Let the marinate in refrigerator at least 30 minutes prior to serving so flavors fully develop.
  6. Next, make the avocado crema.
  7. In a small bowl, mash the avocado with the back of a spoon until creamy. [A cocktail muddler also works well].
  8. Mix yogurt and lime juice with mashed avocado then stir in remaining ingredients.
  9. Salt to taste.
  10. Now, start on the fish for the tacos
  11. Do the same for the mahi-mahi (about ½ teaspoon per side, per fillet, no needed for pound out the fish though!).
  12. Heat olive oil in a large frying pan over medium-high heat. Place the chicken & fish in the pan and cook 2-3 minutes per side.
  13. Once cooked, remove from pan and using two forks, shred the fish into pieces.
  14. Now, assemble the tacos by slightly warming the tortillas on a dry frying pan or in a microwave with a damp cloth [to keep the tortillas from drying out].
  15. Place the shredded fish in center of the warm tortillas, top with chipotle slaw and a spoonful of avocado cream.
  16. Serve with additional slaw on the side
Notes
The slaw may seem a tad dry prior to refrigerating but the salt allows moisture from the cabbage to be drawn out and a creamier texture will develop before serving.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/crazy-about-tacos/