When the search for a Fish Taco recipe that called for ingredients that I had on hand, came up empty, I created my own version of a healthy, low-fat but flavorful fish taco recipe that I will coin Chipotle Lime Fish Tacos with Cranberry Spiced Slaw.
The Hubs described this as stumbling upon a masterpiece. The kids clamored for the seasoned fish and I could hardly keep from sampling the Chipotle Lime seasoned tortillas as I heated them frantically over the stove.
Most fish taco recipes call for breading the fish and then deep-frying but I wanted something lighter and less time-consuming so I sprinkled mine with seasonings and just a light sprinkling of flour to provide a slight bit of a crust for those seeking authenticity.
Most slaw recipes call for mayonaise, but those who know me know that I don't use/buy/consume/eat mayo. This version of slaw took on a mildly spicy yet sweet flavor accented with a complex spiced cranberry sauce, raspberry balsamic vinegar, cilantro, jalapeno and cabbage.
Chipotle Lime Fish Tacos with Cranberry Raspberry Spiced Slaw
Ingredients:
Chipotle Lime Fish
2 1/2 pounds of white fish (tilapia, cod, flounder)
1 teaspoon olive oil
2 tablespoons Chipotle Lime Rub spice
a dusting of flour to lightly cover fish
Cranberry Raspberry Spiced Slaw
4 cups purple cabbage, finely sliced
3/4 cup carrots, shredded (I use either a food processor or a cheese grater)
1/4 cup cilantro, chopped
2 tablespoons sugar, or sugar substitute
3 tablespoons cranberry jam or cranberry sauce with cinnamon, allspice and nutmeg
3 tablespoons Balsamic vinegar
1/4 teaspoon sea salt
Smoky Bacon Chipotle Lime Spiced Corn Tortillas
Brush 12 6-inch corn tortillas with oil and sprinkle with Chipotle Lime Rub and a little kosher salt, if you'd like. Heat a stir-fry pan or griddle and heat tortillas over medium-high heat for a minute on either side to lock in flavor and bring to a warm temperature.
Instructions:
1. Toss cabbage, carrots, and cilantro in a large bowl. Combine all other slaw ingredients in a small bowl to create dressing. Pour over vegetable mixture and mix for one minute and allow flavors to marry in the refrigerator for 30 minutes.
2. Meanwhile, lightly brush both sides of fish fillets with oil. Sprinkle fish filets with Chipotle Lime Rub. Preheat grill or saute pan to high heat and lightly oil. Grill or cook fish on one side for 3-4 minutes depending upon thickness, then flip and cook for an additional 3-4 minutes, or until fish is cooked through and flakes with a fork.
3. Serve with warmed tortillas and Cranberry Raspberry Spiced Slaw.
