Monday, June 1, 2015

Chipotle Fish Tacos with Slaw and Avocado

· 4 (6 to 8 ounce) cod fish fillets
· 1 tablespoon Old Bay seasoning
· 1 (7 ounce) can of chipotle peppers in adobo sauce
· 1 lemon
· 4 cups coarsely shredded cabbage
· ¼ cup mayonnaise
· 1 teaspoon salt
· 1 teaspoon pepper
· 1 tablespoon cider vinegar
· 4 large flour or whole wheat tortillas
· 1 avocado, chopped

1. Preheat outdoor grill or grill pan to medium heat.
2. Sprinkle each fish fillet with the Old Bay seasoning on both sides. Remove two chipotle peppers from the can and chop them up. Spread the pepper mixture on each side of the fish fillets. Half the lemon and sprinkle the juice of whole lemon on the 4 fillets.
3. Grill the fish about 4 to 5 minutes on each side.
4. To make the slaw, mix together the cabbage, mayonnaise, salt, pepper, and vinegar. Cover and refrigerate until time to serve.
5. To assemble tacos, layer fish, slaw and avocado on a flour tortilla.

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