Chipotle Tilapia Fish Tacos

• Gluten free

• Seafood

  • 4 Tilapia, fillets

• Produce

  • 1/4 tsp Chipotle chili pepper
  • 1/2 tsp Garlic powder
  • 1/2 Lime, juice from
  • 1/4 Red cabbage
  • 2 Scallions
  • 1/2 (12 fluid ounce can Sweet corn

• Condiments

  • 1 tsp Lime juice, fresh

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 5/16 cup Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Bread & Baked Goods

  • 8 Flour or corn tortillas

Found on saltandlavender.com

Description

Ingredients

• 4 tilapia fillets
• 8-10 flour or corn tortillas
• 1/4 cup olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chipotle chili pepper (optional)
• Juice from 1/2 lime
• See recipe here
• 1/4 red cabbage, shredded
• 1/2 (12 fluid ounce) can of sweet corn
• 2-3 scallions (green parts), chopped
• 1 teaspoon fresh lime juice
• 1 tablespoon olive oil
• Salt & pepper, to taste

Directions

• Combine the fish and marinade ingredients in a large Zip-Loc bag and then place in the fridge for 30 minutes or up to three hours.
• Meanwhile, prepare the chipotle cilanto lime ranch dressing if you havent already (recipe here).
• When youre almost finished marinading the fish, pre-heat over to 350F and wrap your tacos in foil. You can warm them while youre preparing the rest of the dish.
• Prepare the coleslaw by mixing your red cabbage, corn, scallions, lime juice, olive oil, and salt & pepper. Set aside.
• You can cook the tilapia a couple of different ways. I cooked mine on the BBQ (med. high heat, approx. 4 min. on each side), but it didnt taste drastically different or better than just frying it for a few minutes on each side (depending on thickness). When the fish is ready, it should easily flake with a fork.
• Assemble tacos by adding the cabbage slaw, flaked fish, and chipotle dressing. Serve with extra lime wedges if desired.