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Ingredients
4 servings
Fish
1 Tbsolive oil
1 Tbschili powder
1 tpaprika
1 tcumin
1 tonion powder
¼ tcayenne pepper
½ tsalt
½ tpepper
4 x 5 oztilapia filets
thawed
Slaw
4 ccoleslaw mix
½ ccilantro
finely chopped
1jalapeño
seeded and minced
1lime juiced
1 tred wine vinegar
½ tgarlic powder
½ tsalt
½ tpepper
1 Tbsolive oil
Sauce
Assembly
Instructions
Preheat oven to 425°F
Step 1
Line a rimmed baking sheet with parchment paper. Brush on 2 Tbs oil.
Season the Fish
Step 2
Stir together chili powder, paprika, cumin, onion powder, salt, & pepper in a bowl.
Step 3
Arrange filets on the baking sheet. Drizzle olive oil over the filets and rub to coat both sides. Sprinkle seasoning over both sides of the filets.
Bake 10-12 Minutes
Step 4
Bake until the fish flakes easily with a fork and the edges are caramelized.
Make Slaw
Step 5
Toss together coleslaw mix, cilantro, japeño, lime juice, vinegar, garlic powder, salt, pepper, & olive oil in a large bowl.
Make Chipotle Sauce
Step 6
Stir together sour cream, chilpolte pepper, & adobo sauce.
Assemble
Step 7
Flake the fish into bite-sized peices. Divide the fish and slaw amongst the tortillas.
Step 8
Top with chipolte sour cream and cilantro. Serve with lime wedges.
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