Ingredients

• 500 gms (1.11 lbs) white fish fillets
• 8 flour tortillas
• 480 mls (2 cups) cabbage (shredded)
• 240 mls (1 cup) carrots (shredded)
• 120 mls (0.5 cup) cilantro (chopped)
• 2 chipotle peppers in adobo sauce
• 120 mls (0.5 cup) mayonnaise
• 2 tbsps lime juice
• 2 tbsps olive oil
• 1 tsp cumin
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp garlic powder
• 60 mls (0.25 cup) red onion (thinly sliced)

Instructions

1. Combine shredded cabbage, shredded carrots, and chopped cilantro in a large bowl.
2. In another bowl, mix mayonnaise, chipotle peppers, and lime juice until smooth to make the chipotle slaw dressing.
3. Combine dressing with the cabbage mixture. Mix well and refrigerate until serving.
4. Season fish fillets with cumin, salt, black pepper, and garlic powder.
5. Heat olive oil in a skillet over medium heat. Cook the fish for 3-4 minutes on each side until cooked through and flaky.
6. Warm the flour tortillas in a dry skillet or microwave.
7. Assemble the tacos by placing a piece of fish on each tortilla, followed by a generous serving of the chipotle slaw. Top with thinly sliced red onion.
8. Serve immediately with lime wedges on the side for extra flavor.

Notes

• Use fresh fish for the best flavor.
• Adjust the amount of chipotle in the slaw based on your spice tolerance.