Chipotle Fish Tacos
Servings: 4 servings
Ingredients
Simple Slaw
- 3 Tbs Apple Cider Vinegar
- 4 tsp Sugar
- 2 tsp Avocado Oil or canola
- 1 tsp Dijon Mustard
- 1/4 tsp Celery Seeds
- 1/4 tsp Mustard Seeds
- Salt and Pepper to taste
- 16 ounce Coleslaw Mix (green and red cabbage, carrots)
Fish Tacos
- 1.5 Pound Tilapia
- 1/4 Cup Arrowroot Powder (can sub corn starch)
- 1.5 Tbs Chipotle Powder
- 1/2 tsp Kosher or Sea Salt
- 1/4 tsp Black Pepper
- Avocado Oil
- Corn Tortillas
- Radish optional
- Jalapeno optional
- Avocado optional
- Lime optional
- Cilantro optional
Instructions
Cole Slaw
- In a large bowl, add apple cider vinegar, sugar, avocado oil, dijon mustard, celery and mustard seeds, salt, and pepper; whisk until evenly combined. Adjust seasoning as needed.
- Add cole slaw mix (green and red cabbage, carrots), toss to evenly coat - set aside
Fish Tacos
- Pat tilapia dry with paper towels and cut into 1-2" chunks, set aside
- In a medium bowl, combine arrowroot (or corn starch), chipotle powder, salt, and pepper, stir until evenly combined
- Pre-heat large skillet over medium heat, add avocado oil until bottom of the pan is coated
- Add several pieces of tilapia to arrowroot and chipotle mixture, lightly dredge and shake off any excess before adding to pre-heated pan. Cook fish until golden and crispy, about 3 minutes per side, remove from pan and set aside on paper towel lined plate. Repeate with remaining fish
- Prepare toppings: Thinly slice radish and cut into thin matchsticks. Slice or cube avocado, Thinly slice jalapeno. Cut limes into wedges. Set aside
- Heat corn tortillas in a non stick pan until lightly browned (optional)
- To serve: top each tortilla with 3-4 pieces of tilapia, add slaw, radish, avocado, cilantro, and jalapeno with a squeeze of lime
Notes
Chef's Notes:
- adjust chipotle seasoning to your preference
- add your favorite toppings
- serve along side refried beans (our favorite)