Delicious fish tacos with cabbage slaw as a perfect compliment to the spicy fish. A great way to get in your veggies without having to cook anything else.
In a large glass or plastic bowl, squeeze the lime. Reserve 1 tablespoon for sauce. Add in remaining ingredients and stir well. Set aside.
For the sauce
In a small bowl, stir together all the ingredients. Cover & refrigerate until use.
For the fish
Pat fish dry and sprinkle both sides with chipotle chile powder, garlic, salt & pepper.
In a large skillet, heat oil over medium high.
Add fish to the pan {making sure not to crowd the pan. You may have to do this in two batches}.
Cook them about 4-5 minutes per side or until a nice crust develops and the fish is done. {Tip: flip the fish when it easily comes out of the pan. If it sticks, it needs a little longer on that side.}
If needed, repeat with remaining fish.
Meanwhile, heat the tortillas, wrapped in a damp paper towel, in a microwave for about 30 seconds. Or heat the tortillas in a dry skillet for about 15 seconds per side.
For the tacos
Fill warmed tortillas with pieces of fish; top with slaw; and add sauce if desired.
If you have leftovers, keep them refrigerated separately.
Notes
*Nutrition facts based on using corn tortillas and tilapia.