Chipotle Lime Fish Tacos

The other night I made some delicious fried chicken and coleslaw, and since I had a lot of the coleslaw left-over, I decided to use it to make some yummy fish tacos. When my husband and I were freshmen at BYU, we went to Betos with our best friend, Brandon {this cheap Mexican joint, that was SUPER dodgy, but extremely popular}, and Brandon somehow convinced me to get the fish tacos! I had never had one before, but he said they were so good they’d pretty much change my life, so I went for it… and they were GROSS. The taste and smell of fish lingered with me for days after, and made me feel really sick. Then last summer I felt brave and made some fish tacos at home…. and the smell lingered in my house for days, and again– just made me feel pretty sick! Honestly, I don’t know what convinced me to try fish tacos again, but just because they seem to be a classic summer dish, and something that’s kinda healthy that I could whip up in minutes, I decided to give them another shot. It must be three times lucky, because finally I found a delicious fish taco recipe that even I would eat! The list of ingredients is ridiculously long, but if you have some left-over coleslaw, or even make it ahead of time, you can whip up these fish tacos in 15 minutes! They’re colorful and pretty, pretty-healthy, and full of flavor! I need to invite my friend Brandon to dinner! ;-)

1 lb white fish (such as cod/haddock/tilapia)
corn tortillas to serve
{for the marinade} 
2 Tbsp olive oil
2 limes, juiced
1 Tbsp chipotle Chili powder
1 tsp cumin
1/2 tsp coriander
1/2 an onion, diced
2 cloves garlic, minced
Kosher salt & pepper
{for the coleslaw: adapted from the cooking channel}
3 ears fresh corn, shucked (2 cups kernels)
1/4 cup fresh cilantro, chopped
2 large carrots, shredded or grated (2 cups)
1 jalapeno, halved and thinly sliced, seeds and ribs removed if desired
1 red bell pepper, thinly sliced (1/2 cup)
1/2 head red cabbage, shredded (about 2 cups)
1/2 red onion, thinly sliced (1/2 cup)
1/4 head green cabbage, shredded (about 2 cups)
1/4 cup olive oil
1/4 cup apple cider vinegar
2-3 Tbsp honey
Juice of 3 limes (1/4 cup)
Kosher salt and cracked black pepper to taste
{for the tomato-avocado salsa: adapted from tasty kitchen}
2 cloves garlic
kosher salt
2 whole ripe avocados
1/2 an onion, diced
2 roma tomatoes, diced
1 jalapeño, diced, seeded if desired
1/2 lemon, juiced
handful of chopped cilantro

Directions for the Salsa: 
Bring a large pot of water to a boil over high heat. Add the corn, place a lid on the pot, and let simmer for 5 minutes until the corn is bright yellow and done. Remove the kernels and set aside. Discard the cob.

Combine the corn, cilantro, carrots, jalapenos, bell peppers, red cabbage, onions and green cabbage in a large mixing bowl. Add the oil, vinegar, honey and lime juice to the bowl and season generously with salt and pepper. Stir well, and set aside to let the flavors meld.

Directions for the Tomato-Avocado salsa:
Put all ingredients in a large, shallow bowl and mash with a fork until you reach the desired consistency.

Directions for the fish tacos:
Place the fish and all ingredients for the marinade in a large ziploc bag, and let flavors meld for 15 minutes to an hour. Heat the grill, or a grill pan to medium-high heat, and cook the fish for about 6 minutes per side, or until no longer translucent in the center. Taste, and add more salt if desired. Chop into bite sized pieces.

Warm the tortillas. Add the fish, coleslaw and salsa to the tortillas and garnish with lime juice and fresh cilantro to serve.

<3 Sarah