Smoky Chipotle Fish Tacos

Pan-seared white fish, smoky chipotle seasoning, warm corn tortillas, and crunchy slaw make quick fish tacos ready in about 30 minutes.

Prep: 20 min · Cook: 10 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 lb white fish fillets
• 8 count corn tortillas
• 2 cups green cabbage
• 0.5 cup sour cream
• 2 tbsp chipotle peppers in adobo sauce
• 2 count lime
• 1 tsp smoked paprika
• 0.25 tsp cayenne pepper
• 1 clove garlic
• 2 tbsp vegetable oil
• 0.5 tsp salt
• 0.25 cup fresh cilantro

Cooking instructions

1. In a small bowl, whisk together the sour cream, 1 tablespoon of chipotle peppers in adobo sauce, and the juice of half a lime to create the slaw dressing.
2. Toss the shredded cabbage with the slaw dressing and set aside to marinate.
3. In a shallow dish, combine the smoked paprika, cayenne pepper, remaining chipotle peppers, minced garlic, salt, and 1 tablespoon of vegetable oil to create a spice rub.
4. Coat the white fish strips evenly with the spice rub.
5. Heat the remaining tablespoon of oil in a large skillet over medium-high heat until shimmering. (about 2 min)
6. Place fish in the skillet in a single layer and sear until opaque and the internal temperature reaches 145°F, about 3 to 4 minutes per side. (about 8 min)
7. Warm the corn tortillas in a dry pan until flexible. (about 2 min)
8. Assemble tacos by placing fish on the warm tortillas and topping with the spicy slaw and fresh cilantro.
9. Serve immediately with extra lime wedges on the side.