Spicy Fish Tacos

I saw Daphne Oz make these fish tacos and knew Robby would love them! I mentioned them to Robby and asked him if he wanted to make them. He happily agreed as he has been learning to cook for himself and how to change recipes to make it work for his dietary needs. When I watched this program, Daphne shredded her cabbage and carrots for the slaw, but I cheated and bought a packaged bag of pre-shredded slaw. Even if you don’t cook or eat a lot of fish, this was super easy. Robby made this like a pro. We both agreed these were the perfect combination of sweet and spicy all in one bite!

INGREDIENTS

CREAMY CHIPOTLE SLAW
3 cups of pre-shredded slaw
1/2 small red onion, thinly sliced
3 scallions, green part only. Thinly Sliced
1 jalapeño, seeds removed and minced
1/2 cup of mayo
1/4 cup fresh lime juice
2 Tablespoons of sugar
1 Tablespoon ground cumin
1 teaspoon chipotle powder
Pinch of salt
Pinch of pepper

FOR THE FISH FILLING
3 Tablespoons olive oil
1 medium yellow onion
Pinch of salt
Pinch of pepper
1/3 cup rice flour
1 teaspoon chipotle powder
1 pound of mild white fish- cod, halibut or haddock. Cut into four slices

FOR SERVING
Corn tortillas
Cilantro for garnish-optional

DIRECTIONS
FOR THE SLAW
In a bowl combine the slaw, red onion, scallions, and jalapeño. In another bowl whisk the mayonnaise, lime juice, sugar, cumin and chipotle powder until smooth and creamy. Pour the dressing over the slaw mixture and combine. Add the salt and pepper and mix again. Let the slaw sit for 20 minutes while you make the fish.

FOR THE FISH FILLING
In a medium skillet over medium heat, heat 1 Tablespoon of the oil and add the onion. Cook until the onion is translucent and soft, about five minutes.  Season with salt and pepper. Remove from heat and set aside.
In a shallow bowl combine the flour, chipotle powder and 1 teaspoon of salt. Pat each fish fillet dry with a paper towel. Lightly dredge the fish in the flour mixture shaking off any excess.
Heat 1 teaspoon of oil in the skillet over medium heat and place two fillets at a time in the pan. Gently cook for 3-6 minutes until the underside of the fish turns opaque. Use a rubber spatula to turn the fish over to finish cooking. When the second side is done, remove the fish to a paper towel-lined plate. Wipe excess oil from the pan and repeat with 1 Tablespoon of oil and the remaining fillets.

TO SERVE
Warm corn tortillas in the microwave wrapped in a paper towel, about one minute. Cut the fillets in half placing on the bottom of your warm tortilla, top with the sautéed onion and a hearty amount of slaw. Top with cilantro if desired.

Enjoy!