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The warmer weather is coming, and I'm craving fresh, delicious dishes that can be put together in a snap! So this week I'll be sharing a quick, healthy recipe for fish tacos with chipotle slaw.
Not only can you make this recipe quickly, but it can be easily customized to fit your personal tastes. Join me for great tips, tricks and ideas that you can use to make creating dinner for you and your family a breeze.
Easy fish tacos with chipotle slaw
4 catfish filets (tilapia is also a good choice)
Cajun seasoning (*see recipe below to make your own)
Avocado, grapeseed or other high temperature cooking oil
8 tortillas, warmed (both flour and corn tortillas work for this recipe, so go with your preference)
2 chipotle peppers in adobo sauce, pureed or finely chopped
1/2 cup mayonnaise
1 T honey
1 T freshly squeezed lime juice
1/2 tsp kosher salt
2-3 cups shredded cabbage
Fancy it up: add your favorite toppings including pickled red onions, cotija cheese, avocado or sour cream
- Pat fish filets dry with a paper towel and season them liberally with cajun seasoning. Set aside
- To make slaw, combine the chipotle, mayo, honey, and salt in a large bowl. Stir to combine.
- Add lime juice to taste and mix thoroughly.
- Toss with shredded cabbage, adjusting seasonings to taste. Set aside.
- To prepare fish, heat a cast iron skillet over medium high heat. When the pan is hot, add about 2 T oil to the pan. When oil is heated and shimmering, place as many fish filets in the pan as will fit comfortably without crowding (I generally cook them two at a time).
- Cook the filets for about 3-4 minutes or until they begin to brown slightly. Turn them and continue to cook for an additional 2 minutes or until cooked through. Filets should register 145 degrees on an instant read thermometer.
- Serve fish on warm tortillas topped with slaw
You can definitely use purchased cajun seasoning. But, if you already have the spices needed, it's just as easy to make at home.
2 T paprika
1 T smoked paprika
2 T garlic powder
1 T onion powder
1 T cayenne pepper
1 T black pepper
1 T kosher salt
2 tsp dried oregano
2 tsp dried thyme
Combine all ingredients and mix thoroughly. Store in an airtight jar.
Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.
Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon.
Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.