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Fish Tacos with Chiptole Slaw & Avocado Crema

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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4 tacos
Ingredients Method Notes

Ingredients
  

  • 1 bag traditional coleslaw mix
  • 1/2 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 1 1/2 tablespoons chipotle-adobe salsa
  • 1/4 cup diced red onion
  • 1/4 jalapeño deseeded & finely diced
  • 1/4 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
  • 1/2 tablespoon olive oil

Method
 

  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 1/2 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.