I come back to this recipe again and again because it’s just so dang simple and delicious. I usually have most of the ingredients already and it satisfies my all-the-time craving for Mexican food. By mid-summer, I’ll have a big batch of the slaw and sauce ready in the fridge, just waiting for those days we come back after a long day in the sun and want food now. This is the answer to those cravings.
I’m cringing every time I write ‘slaw’… because I do not want anything resembling picnic-mayo-smothered coleslaw on my tacos (or, frankly, on my plate ever). This is so much better. Fresh crunchy cabbage, red onion, cilantro, and spicy jalapeno are dressed with a little red wine vinegar and olive oil, just enough to soften the cabbage.
This is a cravable salad on its own. There have been many times after I run out of tortillas (see above, when this becomes a fridge staple) when I make a giant bowl of this cabbage slaw, top it with the chipotle-lime sauce, and call it lunch. No regrets.
The easiest way to ‘fry’ corn tortillas without being greasy is just spraying a nonstick skillet with cooking spray and giving the tortillas a half minute on each side over high heat. If you’re cooking for a crowd and need lots of tortillas ready at once, arrange the tortillas on baking rack and spray lightly with cooking spray. Stick them under the broiler, keep a close eye on them, and pull them out when golden-brown spots appear.
Serve with extra hot sauce, because some of us just don’t know when to stop.
- 1/2 head green cabbage shredded
- 1/2 red onion thinly sliced
- 1/2 bunch cilantro roughly chopped
- 1 jalapeño minced
- 2 T. red wine vinegar
- 1 T. olive oil
- salt & pepper to taste
- 1/4 cup fat-free sour cream
- 1/4 cup fat-free mayonnaise
- 2 T. chipotle hot sauce more or less to taste
- 1 t. lime juice
- 1/2 t. garlic powder
- 4 fillets tilapia or other white fish
- cajun seasoning to taste
- 8 6" corn tortillas
- cooking spray
Combine the ingredients for the cabbage slaw up to an hour ahead of time and set aside to let the cabbage soften. Stir occasionally.
Combine the ingredients for the chipotle-lime sauce. Taste, adjust spice level, and set aside.
Preheat the oven to 350°.
Cover a baking rack with foil. Cut the fish fillets into half-inch slices and arrange on the foil. Sprinkle with cajun seasoning to taste.
Bake the fish for 12-14 minutes, until fully cooked through and flaky.
While the fish is cooking, heat a nonstick skillet over medium-high heat. Once the pan is hot, spray with cooking spray and set a tortilla in the center. Cook for about 30 seconds on each side, until golden brown spots appear and the edges begin to crisp. Repeat with remaining tortillas.
Serve the cabbage slaw, chipotle-lime sauce, fish, and tortillas separately and assemble your own tacos.