This is a meal or a snack and can be pulled together in 15 minutes or less and they are ridiculously delicious! So fresh, healthy and so good! Perfect for any night of the week.
theingredients
6-8 oz fish fillets (I used snapper)
4-8 taco shells
1 tsp Smoked sea salt
1 tsp smoked paprika
1 tsp ancho chili powder
Coleslaw
1/4 cup mayonnaise
2 Tbsp buttermilk
1 Tbsp apple cider vinegar
1 tsp sugar
1/2 tsp salt
1/4 tsp pepper
2 cups of shredded cabbage
Juice of half a lime
2 Tbsp fresh cilantro
Spicy Sauce
2 chipotle peppers in adobe sauce
3 Tbsp plain greek yogourt
2 Tsbp mayonnaise
1 clove of garlic
Juice of half a lime
1/2 tsp of salt
2 Tbsp water
Pico de Gallo
1 tomato, cored and diced
Half an avocado, diced
1/4 cup white or red onion, chopped
Juice of Half a lime
1 clove of garlic, grated
2 Tbsp cilantro, chopped
1 tsp salt
1 tsp olive oil
themethod
- Preheat the oven to 450 F
- Fold taco shells on a slightly damp towel.
- Lay a piece of parchment on a baking tray or pan.
- Place fish on parchment.
- Drizzle with olive oil
- Season fish with salt, paprika and ancho chilli powder.
- Place in oven until cooked through and flakey approximately 8-12 minutes.
- Make Coleslaw.
- Place mayonnaise, buttermilk, apple cider vinegar, sugar, salt, pepper into a bowl and mix well.
Add cabbage and toss. - Add lime juice and fold in cilantro.
- Season to taste.
- Make spicy sauce.
- Add chipotle peppers to a mixer or blender.
- Add yogourt and mayonnaise and garlic.
- Season with salt, lime juice and water and blitz.
- Make Pico de Gallo
- Chop tomato leaving seeds out to avoid making the pico de gallo too watery. Place into a bowl.
- Chop avocado and add to the bowl.
- Add remaining ingredients and fold together. Set aside until ready to serve.
- Remove taco shells from towel. Heat taco shells in a pan or on the stove top for a few seconds to toast.
- Place coleslaw on each shell.
- Add fish
- Top with Pico de Gallo and spicy sauce.
- Enjoy!
chef spencer in action!