Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
-
6
Mission Organics Whole Wheat Tortillas -
FOR THE CHIPOTLE AIOLI
-
1
large egg -
1
large egg yolk -
1
cup canola oil -
1
tablespoon lemon juice -
3
teaspoons chipotle adobo sauce -
1
garlic clove -
½
teaspoon coarse salt -
FOR THE COLESLAW
-
2
cups shredded cabbage or coleslaw mix -
⅓
cup fresh cilantro, chopped -
2
tablespoons lime juice -
1
tablespoon olive oil -
¼
teaspoon coarse salt -
black pepper, to taste
-
FOR THE TACOS
-
½
tablespoon cumin -
½
tablespoon chili powder -
½
tablespoon paprika -
¼
teaspoon garlic powder -
¼
teaspoon onion powder -
¼
teaspoon coarse salt -
3
tablespoons olive oil -
1
pound white fish, skin removed -
sliced avocado
-
FOR TOPPING
-
lime wedges
-
pico de gallo
INSTRUCTIONS
-
FOR THE CHIPOTLE AIOLI
-
Step 1
Combine all ingredients in a large cup for an immersion blender.
-
Step 2
Blend, starting at the bottom and working up until the ingredients are fully combined and are smooth
-
Step 3
Refrigerate until ready to use
-
FOR THE COLESLAW
-
Step 1
Combine all ingredients in a bowl and stir until evenly combined.
-
Step 2
Refrigerate until ready to use.
-
FOR THE TACOS
-
Step 1
In a small bowl, mix together the spices. Rub the mixture on both sides of the fish pieces.
-
Step 2
In a skillet, heat olive oil to medium-high. Add fish and cook for 3 - 4 minutes per side, or until fish easily flakes with a fork. Remove from heat.
-
Step 3
Prepare tortillas according to package directions. Fill each with a portion of fish and coleslaw. Top with aioli and desired toppings.