Tex-Mex Fish Tacos with Chipotle Slaw

Serves: 4

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Tex-Mex fish tacos with chipotle slaw in a warm tortilla. The fish is crisp and flakey, the slaw is crunchy with chopped cabbage, carrot, onion, jalepeno peppers and cilantro. The slaw is mixed with a spicy chipotle dressing that enhances all the flavors.

INGREDIENTS
For the Slaw:
2 cups finely shredded Chinese Napa cabbage
½ cup shredded carrots
½ cup chopped red onion
½ red bell pepper, stemmed, seeded and chopped
½ jalepeno pepper, stemmed, seeded and finely chopped
¼ cup chopped cilantro

For the Slaw Dressing:
1 cup mayonnaise
½ cup sour cream
4 tablespoons fresh lime juice (1 fresh lime)
¼ teaspoon sea salt
Pinch of freshly ground white pepper
1 canned chipotle pepper, mashed

For the Tilapia:
4 Tilapia fillets of 4-5 ounces each
Salt and Pepper
2 tablespoons olive oil

To Assemble:
4 flour tortillas
Fresh cilantro sprigs
Fresh lime quarters

INSTRUCTIONS

Add the shredded cabbage, carrots, onion, peppers and cilantro to a medium-size mixing bowl.

In a separate dish, whisk together the mayonnaise, sour cream, lime juice, salt, pepper and chipotle.

Mix a few tablespoons of the dressing with the cabbage mixture, adding additional dressing a tablespoon at a time just to moisten the ingredients, being careful to not make it sloppy wet. Reserve the remaining dressing in a dish. Set the slaw aside while cooking the fish.

To cook the Tilapia:
Season the fish with salt and pepper. In a skillet or griddle, set over medium heat, add the oil and when it is hot but not smoking, add the fish and cook for 4-5 minutes per side, until golden brown. It may be necessary to cook the fish in two batches for easy flipping. As the fish is cooked, transfer to a plate lined with paper towels to absorb any oil.

To assemble the tacos:
Warm the tortillas in the skillet or microwave, place one tortilla on each of four plates, a teaspoon of the reserved chipotle sauce to the bottom half of the tortilla. Place a fish fillet on the sauced portion of the tortilla and add ½ cup of the slaw over the top of the fish, spreading it out. Garnish the taco with sprigs of cilantro and add fresh lime wedges to the plate. Pass the dish of reserved dressing to be added as needed.

NOTES
Add the fish to the skillet and do not touch them, be patient as when a crust forms they will release from the skillet and you can flip them over and cook for another three (3) minutes.

From savorthebest.com