LIME-GRILLED FISH TACOS WITH CHIPOTLE SAUCE & FRESH COLESLAW
Serves: 4
LIME-GRILLED FISH TACOS WITH CHIPOTLE SAUCE & FRESH COLESLAW
Ready in: 30 MinTotal time: 30 Min
Fresh, crisp, authentic Fish Tacos.
Ingredients
- 1 pound halibut fillet (or your favorite fresh white-fleshed fish)
- Juice and zest of 1 lime
- Salt and pepper
- 1 cup mayonnaise
- 1 teaspoon adobo sauce from a can of chipotles in adobo (or more to taste)
- 1 teaspoon honey
- 2 tablespoons canola oil
- 8 (6-inch) corn tortillas
FOR THE COLESLAW:
- 2 cups shredded red cabbage
- 2 cups shredded Napa cabbage
- 1/4 cup freshly chopped cilantro
- 1 tablespoon freshly squeezed lime juice
- Salt and pepper
- 1 tablespoon honey
TO ASSEMBLE:
- 1 ripe avocado
- Your Favorite LA VICTORIA® Salsa
Instructions
- Season the fish with the lime juice, lime zest, salt and pepper. Allow the fish to marinate for 10 minutes before cooking.
- In a small bowl, stir together the mayonnaise, adobo sauce and honey.
- To make the coleslaw, combine the two cabbages, cilantro, lime juice, honey, salt, and pepper in a large bowl. Stir in 1/3 cup of the chipotle mayonnaise, making sure the slaw is evenly moistened. Add extra honey to taste and stir to blend. Cover and refrigerate for 1/2 an hour before serving.
- Fire up the BBQ or heat a stovetop grill pan over high heat. Brush the grill with the canola oil and grill the fish, turning once during cooking, until cooked through and opaque, about 4 to 5 minutes on each side. Remove the fish from the grill and using a fork, flake the fish into large chunks.
- Wrap the tortillas in foil and place in a preheated 350°F oven until heated through, about 10 minutes or wrap the tortillas in a damp paper towel and warm in the microwave for 30 seconds. Fill each tortilla with a spoonful of coleslaw, grilled fish, a spoonful of chipotle mayonnaise, 2 slices of avocado and a big spoonful of your favorite LA VICTORIA® Salsa.