I have been making fish tacos for years, but this recipe has become a favorite. The slaw and chipotle mayo add so much flavor to the fish that you won't need more toppings.
Recipe from Feasting at Home
1-2 pound firm white fish (like black cod, snapper, tilapia or catfish)
6" tortillas (you can use flour or corn)
Spice Rub for the Fish:
1 1/2 teaspoon chili powder
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon granulated garlic
3/4 teaspoon kosher salt
1/2 teaspoon sugar (optional)
1/4 teaspoon chipotle powder (or you can sum a little cayenne pepper and smoked paprika)
for a smokier flavor, add 1/2 teaspoon smoked paprika
Cabbage slaw:
1 pound thinly sliced cabbage (red, green or a combination works)
1/2 teaspoon kosher salt
1/4 cup thinly sliced red onion
1/2 cup chopped cilantro, packed
1/4 to 1/2 of a jalapeño, finely chopped (can use more to taste)
1/4 cup fresh lime juice (can use more to taste)
2 tablespoons olive oil
Chipotle mayo:
1/2 cup mayo
1 tablespoon water
1-2 teaspoons lime juice (you may want to add more to taste)
1/8 teaspoon salt
1/2 teaspoon chili powder
1/8 to 1/4 teaspoon chipotle powder
Begin by preparing the chipotle mayo. Add all the ingredients in a small bowl. Once combined, feel free to add more spices or lime juice to your preference. Once done, store covered in your fridge.
Next prepare the fish. Rinse the fish and pat dry. Combine all the spices in a small bowl and sprinkle this on all side of the fish. Set aside.
Make your slaw by combining the cabbage and salt and tossing together. Next add the onions, cilantro, jalapeño, lime juice and olive oil. Feel free to add more lime, salt or jalapeño.
Next, grill your fish. I use my indoor grill pan for this. Grease the pan and warm it up over medium hear. Once hot, add the fish and grill for a few minutes one each side, until cooked. Squeeze a little lime juice over the fish before serving.
Before serving, warm up your tortillas, then serve each with fish, slaw and the chipotle mayo.
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