Easy Chipotle Fish Tacos and Slaw
I literally did a happy dance after eating these tacos for dinner the other night! Yes, they tasted that good. On top of that they’re so easy to make, ready in 40 minutes. If you’re like me, getting dinner on the table quickly during the week is a game changer. Who has hours to cook after working all day? The longest time involved in this recipe is marinating the fish. Although you might be tempted to skip this step, please don’t. Marinating is key to keeping the fish moist and it really amps up the flavor. However, don’t over marinate, as the acidity from the lime can actually begin to cook the fish. Twenty minutes is all you need. While the fish marinates, you can prepare the slaw and any other toppings you’d like to incorporate with the tacos.
I used wild caught cod because it’s a milder white fish that cooks in minutes. It’s also nutrient dense with heart healthy omega-3, mono and poly unsaturated fatty acids, vitamin D and B-vitamins. So, eating cod will help maintain bone health, brain health, and prevent osteoporosis and heart disease.
Save time by buying a package of organic slaw from Whole Foods or Trader Joes, instead of shredding cabbage for a traditional slaw. Mixing the slaw with plain Greek yogurt and Dijon mustard mimics the flavor of mayo, with less calories and more protein. Win-win.
I used Food For Life sprouted corn tortillas, as I like the fullness of flavor that comes with sprouted grains (some sprouted grains also have increased nutritional benefits, but this varies widely among grains and brands). For the toppings, I made a Greek yogurt guacamole, in addition to the broccoli slaw. I also added fresh cilantro and diced tomatoes.
Get creative with your own toppings, involve the family and have fun with it! Make a quick salsa or a mango relish; add roasted organic corn, tomatoes and fresh cilantro. You could also make this recipe with shrimp instead of cod. Enjoy!
Easy Chipotle Fish Tacos And Slaw
Prep time: 30 mins | Cook time: 10 mins | Total time: 40 mins
- 1 lb wild caught cod
- 1 Tablespoon extra virgin olive oil
- 4 limes, juiced
- 1 Tablespoon chipotle powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/8 teaspoon black pepper
- 1/2 package broccoli slaw
- 1/4 cup plain 0% greek yogurt
- 1 tablespoon stone ground Dijon mustard
- 1/4 teaspoon honey
- 1/4 teaspoon chipotle powder
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon black pepper
- 8 grape tomatoes
- 1 teaspoon extra virgin olive oil
- 4 corn tortillas
Marinate the Fish
- Cut the cod into six pieces
- Combine the olive oil, 1tablespoon chipotle powder, juice of two limes, salt and pepper into a gallon sized storage bag. Place the cod into the bag and marinate in the refrigerator for 20 minutes.
Make the Slaw
Place 1 package organic slaw, greek yogurt, mustard, honey, juice from two limes, 1/4 teaspoon chipotle powder, 1/2 teaspoon smoked paprika, salt and pepper into a large bowl. Using your hands or salad tongs, mix well.
Refrigerate until ready to assemble your tacos.
- Remove the fish from the marinade
- Heat a large, non-stick pan over medium heat. Once hot, add the marinade and the fish to the pan and cook until opaque, about 4 minutes per side. Remove from heat; transfer the fish to a plate. If you wish, heat the marinade on high to reduce it by about half, and use it as a sauce for the tacos.
- Heat the pan to medium-high and warm the corn tortillas until soft, about 30 seconds on each side.
Assemble the tacos
- Top each tortilla with the fish, broken into smaller pieces, the broccoli slaw, two grape tomatoes, sliced and fresh cilantro.
- I also topped my tacos with a homemade greek yogurt guacamole, Feel free to top yours with avocado, cheese or whatever you'd like.
- Serve additional slaw on the side. It's that yummy on it's own!
331 calories (73 from fat), 8g total fat, 1g saturated fat, 65mg cholesterol, 468mg sodium, 33g carbohydrate, 6g dietary fiber, 34g protein