Fish Tacos with Creamy Chipotle Cabbage Slaw

Name: Fish Tacos with Creamy Chipotle Cabbage Slaw
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups shredded green cabbage; 1 cup shredded purple cabbage; 2 medium carrots; 1 small red onion; 3 large scallions (white and light green parts); 1 Jalapeño; 1/2 cup mayonnaise; 1/2 cup plain greek yogurt; 1/4 cup fresh lime juice; 2 tablespoons granulated sugar OR honey; 1 teaspoon ground cumin; 1 teaspoon chipotle powder; Sea salt and freshly ground black pepper; 1/3 cup all-purpose flour; 1 teaspoon chipotle powder; 1 teaspoon finely ground sea salt; 1 pound mild white fish (such as cod, halibut, or tilapia); 3 tablespoons olive oil; 8 small corn tortillas; cilantro leaves for garnish

User Reviews

4.9

33 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
20 mins
Total Time
45 mins
Servings
4 servings
Calories
645 kcal
Course
Main Course
Cuisine
Tex-Mex

Fish Tacos with Creamy Chipotle Cabbage Slaw

Iris Warren

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This fish tacos recipe with creamy chipotle cabbage slaw is made with fish, cabbage, lime, cilantro, and corn tortillas.

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Ingredients

Servings

For the slaw

4 cups shredded green cabbage (1 medium to large cabbage)
1 cup shredded purple cabbage
2 medium carrots shredded
1 small red onion very thinly sliced
3 large scallions (white and light green parts) thinly sliced
1 Jalapeño seeded and minced
1/2 cup mayonnaise
1/2 cup plain greek yogurt (preferably full fat) or sour cream
1/4 cup fresh lime juice or 1/8 cup fresh lime juice plus 1/8 cup Champagne vinegar, white wine vinegar, or apple cider vinegar
2 tablespoons granulated sugar OR honey
1 teaspoon ground cumin (optional)
1 teaspoon chipotle powder (optional)
Sea salt and freshly ground black pepper to taste

For the fish tacos

1/3 cup all-purpose flour
1 teaspoon chipotle powder
1 teaspoon finely ground sea salt or to taste
1 pound mild white fish (such as cod, halibut, or tilapia) cut into 4 fillets
3 tablespoons olive oil

For the assembly

8 small corn tortillas warmed (or 16 tortillas if you want to be authentic)
cilantro leaves for garnish (optional)

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Instructions

Make the slaw

Combine the cabbages, carrots, onion, scallions, and jalapeño in a large bowl.
In a medium bowl, whisk the mayonnaise, yogurt or sour cream, lime juice or lime juice and vinegar, sugar or honey, and the cumin and chipotle powder, if using, until smooth and creamy.
Pour the dressing over the cabbage mixture and toss to combine. Season with salt and pepper to taste. Cover and refrigerate for at least 20 minutes before serving and up to 2 days. (If refrigerating for more than an hour or so, drain off any liquid that pools at the bottom of the bowl just prior to serving.)

Make the fish tacos

In a shallow bowl, combine the flour, chipotle powder, and 1 teaspoon salt, or to taste. Pat each fish fillet dry and lightly dredge in the flour mixture, shaking off any excess flour.
Heat 1 tablespoon oil in a skillet over medium heat and place 2 fillets at a time in the pan. Gently fry for 3 to 6 minutes, until the underside of the fish turns opaque. Use a spatula to flip the fillets and cook until opaque throughout. Place on a paper towel-lined plate, drain the remaining oil from the pan, and repeat with 1 tablespoon oil and the remaining 2 fillets.
To serve, for each fish fillet, heat tortillas in a clean skillet in batches with the 1 remaining tablespoon oil, flipping them once, then place them on a plate.

Assemble the tacos

Cut each fillet in half and divide the fish evenly among the tortillas. Toss the slaw to recombine and then add a spoonful to each taco along with some cilantro, if desired. (Chances are you will have excess slaw. Just cover it and stash it in the fridge and serve it alongside pulled pork, grilled chicken, or just about anything.)

Notes

Simply skip the step where you dredge the fish in flour and instead sprinkle the fish with the chipotle powder and salt.

Nutrition Information

Show Details

Serving 2tacos Calories 645kcal (32%) Carbohydrates 53g (18%) Protein 32g (64%) Fat 36g (55%) Saturated Fat 6g (30%) Monounsaturated Fat 13g Trans Fat 0.1g Cholesterol 70mg (23%) Sodium 912mg (38%) Fiber 8g (32%) Sugar 14g (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 645 kcal

% Daily Value*

Serving	2tacos
Calories	645kcal	32%
Carbohydrates	53g	18%
Protein	32g	64%
Fat	36g	55%
Saturated Fat	6g	30%
Monounsaturated Fat	13g	65%
Trans Fat	0.1g	5%
Cholesterol	70mg	23%
Sodium	912mg	38%
Fiber	8g	32%
Sugar	14g	28%