Fish Tacos w/ Cabbage Jalapeno Slaw and Chipotle Crema
Serves 2-3 (about 4-6 tacos)
Chipotle Crema:
1/3 (dry) c. crema
2 chipotles (packed in adobo sauce)
1 Tbs adobo sauce
1 Tbs fresh lime juice
2 garlic cloves, finely minced
1 green onion, thinly sliced (both white and green parts)
Cabbage Jalapeno Slaw:
1 c. cabbage, thinly sliced
1/4 c. peeled and thinly sliced carrot
1 small jalapeno, thinly sliced
Fish:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhyphenhyphenhkNucMBifs3FtvSbb5_m2HusH9_qSAvrud3-KFBXNYagWAMiWDFzQ3tyTTSAiWrhi5MqT8-O7b3V0yjlI9EwhNRP3tXIfde5ZkxT4oLsZQj2LrGsQf3ieR14eHiRH8keI0jHualQmw/s280/food+083.jpg)
3/4 lb. cod, pin bones removed and cut into 1in. x 2in. strips
1 Tbs olive oil
salt, pepper, paprika, garlic powder
Make the chipotle crema: in a small bowl stir together the crema, chipotles, adobo sauce, lime juice, garlic and green onion. Set aside.
Make the slaw: In a small/medium bowl, toss the cabbage together with the carrot and jalapeno. *tip: when doing the carrot, I recommend using a veggie peeler and peeling some large strips (about 1/2 a carrot worth) and then cutting them into thin slices for a more preferred texture and look - but if your don't feel like being that tedious, grating them with a cheese grater should be just fine.
Make the fish: Heat the oil in a large skillet over medium heat. Season both sides of the fish lightly with salt, pepper, paprika and garlic powder. Place in skillet and cook 4-5 mins until starting to brown. Flip, and cook the other side until done (about another 3-4 minutes).
Serve: Lay some slaw down on a warm tortilla, top with fish and crema. Add additional garnsihed (i.e. avocado, cheese, etc) if you like.
Looking for a good drink to go with this? Try my mango margaritas! Today, I added a floater of triple sec on top....and it wasn't a bad thing!!
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