Slightly adapted from Tasty Kitchen Blog over on The Pioneer Woman, serves 2
For the fish:
2 Tilapia filets
1/4 cup canola oil
1/2 lime juiced
1/2 teaspoon garlic powder
1/2 teaspoon salt
just under a tablespoon of Adobo sauce, from a can of Chipotles in Adobo
1/2 tablespoon hot sauce
Mix all ingredients (except hot sauce) together, place in shallow baking dish or large zip-top bag, swish around with fish and put in the fridge to marinate for at least 30 minutes.
For the slaw topping:
1 cup shredded red cabbage
1/2 cup shredded green leaf or iceberg lettuce
1/2 chopped cilantro
1 tablespoon mayonaise
1 lime juiced
1 Chipotle Chile in Adobo sauce
1/2 tablespoon Adobo sauce
1/2 teaspoon of garlic powder
1/2 teaspoon salt
Mix all dressing ingredients together, I used my immersion blender, though a small food processor or blender would work as well. Dress the slaw ingredients and let sit while the tacos are prepared. This makes a perfect topping for the tacos.
When fish has finished marinating, if using grill pan, heat to high. Remove fish from the marinade and pat dry. Cover each side of the filets with the hot sauce, I used Frank’s- “I put that sh*t on everything.” Best advertising ever. Anyway. Oil the grill pan and both sides of the fish so that it doesn’t stick.
Put the fish on the grill and cook for 3 minutes, flip and cook for 1 minute.
Remove fish to a warm plate drizzle with a squeeze more of lime juice and cover with plastic wrap to keep warm while you prepare your tortillas.
I used flour tortillas and warmed them right over the open flame.
Add whatever other toppings you’d like, the original has a wonderful looking avocado cream, but I only had enough avocado for fresh guacamole. I also topped with cojita cheese.
Assemble & devour!