Prep Time
20
minutes
Cook Time
10
minutes
Makes
6
servings
Featured Product
Organic Whole Wheat Tortillas
Learn MoreIngredients
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
FOR TOPPING
lime wedges
sliced avocado
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.
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