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Chipotle Fish Tacos

Course: Main Course
Servings: 4 servings


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


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


Chef's Notes:
  • adjust chipotle seasoning to your preference
  • add your favorite toppings
  • serve along side refried beans (our favorite)