Fish Tacos with Chipotle Cabbage Slaw

Fish Tacos with Chipotle Slaw, Rose Tinted Home
The cop is a huge fan of fish tacos, and we’ve experimented with quite a few different recipes to make the same great taste you find out in restaurants (with fewer calories). Fish tacos have to hit the right note. A fresh piece of flaky white fish. A crisp grilled outer edge. The zest of lime and crunch of cabbage. And for me, but not so much the cop, maybe a little heat. And heat means chipotle!
Fish Tacos, 2 Rose Tinted Home
We lightened up this recipe by pan frying the fish in a simple olive oil spray (no drizzling oil!), and our creamy cabbage slaw is made with olive oil mayo and greek yogurt. You certainly don’t miss out on flavor – this recipe makes up for any loss of yummy fat with the smoky flavor and heat of adobo peppers.
Fish Tacos, 5 Rose Tinted Home
Fish Tacos, Rose Tinted Home
Adobo peppers are great to have on hand for recipes. Usually when I buy a small can of adobo peppers I only use 1 or 2 in a recipe. I hate to waste the rest! So I take the remaining peppers and freeze them 2 in each ziploc bag to use in recipes down the road. These defrost fast in the microwave – just zap them for 10-15 seconds.
Fish Tacos, 1 Rose Tinted Home
What a fantastic easy dinner! Riley was salivating the whole time. No tacos for doggies though (unless you are a certain golden named Fritz). I hope you all enjoy this fresh healthy twist on classic fish tacos!

Fish Tacos with Chipotle Cabbage Slaw
Serves: 4          Prep Time: About 10 minutes         Cook Time: About 10-12 minutes
For the Fish Tacos:
  • tilapia fillets (2 pounds)
  • 2 tsp cayenne pepper
  • 2 tsp mixed spices (paprika, garlic, onion and chili powder)
  • 6” flour tortillas
  • 2 tomatoes, chopped
  • 1 lime, sliced into wedges
For the Chipotle Cabbage Slaw:
  • 3 adobo peppers with sauce, minced
  • 1 large lime, juiced
  • 2 Tbsp greek yogurt
  • 2 Tbsp olive oil mayonnaise
  • 1/4 cup cilantro, roughly chopped
  • 1 Tbsp honey
  • 1 jalapeño, seeded and minced
  • 1 small cabbage, shredded thin
  • 1 bunch cilantro
1. For Cabbage Slaw: Mix together greek yogurt, mayonnaise, lime juice, honey & minced adobo pepper and sauce. Slice cabbage thin and toss with chopped cilantro and jalapeño. Pour dressing over cabbage and toss to coat. Cover with plastic wrap and chill in the fridge before serving.
2. Clean tilapia fillets and pat dry. Coat both sides of fish with spices. Coat frying pan with olive oil spray and sear fish on medium heat until cooked through (10-12 minutes), flipping half way through.
3. Microwave tortillas between damp paper towels for 20 seconds. Assemble tacos with fish, chopped tomato, and chipotle slaw. Squeeze a lime over top for added zest. Optional additional toppings: greek yogurt (or sour cream), guacamole, hot sauce.

Hope you all enjoy as much as we did!

2 Comment

  1. Delicious recipe and adorable dog!!!

    1. Thanks Julie! We love him 🙂

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