Chipotle Fish Tacos with Red Cabbage Slaw and Garlic-Lime Yogurt Crema

Recipe by Self, Published by Yummly,  Adapted for Food Hub Members

Recipe by Self, Published by Yummly, Adapted for Food Hub Members

Ingredients

  • 1 pound cod fillets
  • 12 corn tortillas 
  • 3 teaspoons olive oil
  • 2 teaspoons chipotle chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1 1/2 chopped garlic
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil
  • Juice of 1 lime

Red Cabbage Slaw:

  • 2 cups red cabbage, shredded
  • lime juice
  • black pepper 


Garlic-Lime Crema:

  • 6 ounces plain yogurt
  • 1 tbsp lime juice,
  • 2 tbsp chopped cilantro,
  • 1 tsp chopped garlic and 1/4 tsp salt
  • 1 avocado, chopped 

Optional Toppings: Avocado, Tomatoes, Cheddar Cheese, Hot Sauce

Directions

  1.  In a bowl, combine half of your lime juice, 1 tbsp chopped cilantro, 2 tsp olive oil, the chipotle chili powder, ground cumin, garlic powder and 1/2 tsp chopped garlic and 1/2 tsp salt. Add cod fillets to marinate for 20 minutes.
  2. In another bowl, toss shredded red cabbage with 1 tsp olive oil, 1 tsp lime juice and black pepper. Set aside.
  3. Optional: In a third bowl, toss chopped avocado with sliced cherry tomatoes.
  4. In a blender or mixing bowl, mix yogurt, 1 tbsp lime juice, 2 tbsp chopped cilantro, 1 tsp chopped garlic and 1/4 tsp salt until smooth.
  5. Coat a grill pan with cooking spray and heat to medium-high. Add fish; cook 3 minutes per side.
  6. Flake into 1-inch pieces and distribute among corn tortillas. Top each with shredded cabbage, a dollop of lime crema, and your toppings of choice.