Fish Tacos ~ Blackened with Chipotle Slaw

Fish Tacos ~ Blackened with Chipotle Slaw
Ingredients :
1 lb. White Flaky Fish fillet
1/4 cup First Taste Persian Lime Oil (Plus more for garnish)
3 Tbsp First Taste Jalapeno White Balsamic Vinegar
1/4 tsp salt
Freshly ground pepper
4 Tbsp Cajun seasoning
8 Tortillas, corn or flour
Chipotle Cream Slaw:
1/2 cup plain Greek yogurt
2 tbsp. mayonnaise (can make your own)
2 tsp chipotle pepper, in adobo sauce
salt and pepper to taste
1 1/2 cups shredded cabbage
1/2 cup corn kernels (thawed if frozen)
1/4 cup fresh cilantro leaves
Directions:
In a small bowl, whisk together the Persian Lime oil ,Jalapeno white balsamic vinegar, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes. Remove the fish from the marinade and season liberally with Cajun seasoning on both sides. Grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked through.

In a small bowl, combine the yogurt, mayonnaise, chipotle pepper, and salt & pepper to taste. mix together with the cabbage, corn kernels and cilantro.

Heat the tortillas on the grill or grill pan for 30 seconds on each side.
Fill each tortilla with fish, chipotle cream slaw), and drizzle with Persian lime oil. Serve immediately!

Recipe compliments of Chef Tanya Schaeffer
Print Options: