Update May 5, 2017: Happy Cinco de Mayo! This post was written way back in 2011 and I just updated the photos recently, so I wanted to re-share it with you all. It seemed timely with the holiday today too, right?! Hope you celebrate with a margarita and some tacos (fish tacos, maybe?!) and have a great weekend!
Isn’t it funny how our appetites and cravings change with the seasons? In the fall I eat so much pumpkin I almost turn orange. In the winter I forget fresh fruit ever existed and live off soups, stews, and casseroles. During the spring my plate is filled green vegetables. In the summer I crave fresh, light meals that can be cooked with minimal stove heat.
If you’re wondering why I’m all of a sudden so obsessed with not turning on the oven and annoyed with constantly talking about how hot it is, it’s because our new apartment is actually a duplex in an old house and it doesn’t have central air. Our little window A/C stood no chance against the 98 degree days we had this week and I broke a sweat just sitting on the couch. It wasn’t pretty.
That’s basically how I decided I was going to make fish tacos. I wanted to cook dinner, but not have to really cook anything. Even though I (happily) spent some time in the kitchen making the slaw and corn and avocado salsa, the stove was turned on for less than 10 minutes before dinner was ready. And really, if you use a bag of coleslaw mix, the chipotle slaw comes together super quickly!
It was the perfect scenario for me: lots of kitchen time and no excess sweating. The fish tacos turned out really tasty too! The tortilla crust added a semi-crunchy and flavorful outer layer to the fish. The slaw was the star of the meal, adding a mild spiciness to the tacos from the chipotle chile in the sauce. It was a perfect summer meal in my book!
- 4 filets white fish such as tilapia, cut into strips
- 1/3 cup crushed tortilla chips
- 1/4 tsp cumin
- 1/8 tsp chili powder
- 1 egg white
- 2 tbsp olive oil
- 1 12 to 14 oz bag coleslaw mix
- 2 green onions sliced
- 1 14 oz can of corn
- 1 chipotle chile from a can of chipotle chiles in adobo sauce
- 1/2 cup mayonnaise I used reduced fat made with olive oil
- 1/2 cup sour cream I used low fat
- 1/4 cup buttermilk
- 2 tsp lime juice
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 cup finely chopped cilantro
- Soft taco shells
- To make chipotle slaw:
- In large bowl, combine slaw mix, green onions, and corn.
- Set aside.
- In small food processor, add chipotle chile, mayo, sour cream, buttermilk, lime juice, cumin, garlic powder, and salt.
- Pulse until well combined.
- Add cilantro and mix with spoon to combine.
- Add to slaw mixture and stir well to combine.
- Let chill in refrigerator.
- To make fish tacos:
- Put egg into shallow bowl and whisk.
- Put finely crushed tortillas, cumin, and chili powder in separate shallow bowl and mix well.
- Dip each strip of fish into egg mixture, followed by tortilla mixture.
- Once fish is coated, heat oil in large skillet.
- Cook the fish until completely cooked, about 3-4 minutes on each side.
- Place 1-2 pieces of fish in each taco shell, then top with chipotle slaw.
Tried this recipe?Mention @greensnchocolate to let me know!
Need more ideas?Find all of my recipe pins @greenschocolate