Fish Tacos with Chipotle Slaw and Guacamole

Many restaurants serve tasty fish tacos but they are most likely higher in fat and salt than homemade ones. Making fish tacos at home is a way to ensure only the finest ingredients are used. This version features a fish marinade of coconut oil, cumin and chile power. The simple slaw is seasoned with a good quality mayo with chipotle flavoring, and the avocado topping includes fresh lime, garlic and cilantro. Substitute black beans and/or charred corn for the fish for any vegetarian friends ;o)


Makes 8 Tacos (2 per serving)

Ingredients:

• 8 soft corn tortillas
• 1 lb mahi mahi (or substitute with any mild white fish)
• 3 Tbsp coconut oil
• 2 limes
• 1 tsp chili powder
• 1/2 tsp cumin
• 1 green pepper, sliced
• 1 red pepper, sliced
• 1 sweet yellow onion, sliced
• 2 ripe avocado, pitted, peeled and cubed
• 1 clove garlic, minced
• 2 Tbsp fresh cilantro leaves
• 1 cup cabbage, thinly sliced (or slaw mix, such as Trader Joe's Cruciferous Crunch Collection)
• 1 Tablespoons Chipotle Mayonnaise (such as Sir Kinnsington's)
• Salt and pepper to taste

1. Place fish, single layer, in a large casserole dish. In a small bowl, combine 2 tablespoons coconut oil, juice from 1 lime, chili powder, cumin and salt and pepper. Pour mixture over fish; let fish marinate in mixture for at least 15 minutes.
2. In a medium bowl, combine avocado cubes, juice from 1/2 lime, garlic, cilantro and salt and pepper; stir until well combined; using fork or potato masher, lighty mash about 1/2 of the avocado. Set aside.
3. In a small bowl, add mayonnaise, salt and pepper to cabbage and mix until throughly combined. Set aside
4. Heat 1 tablespoon coconut oil in a cast iron skillet over medium-high heat. Place fish fillets, peppers and onion in skillet; cook fish about 3 minutes on each side, or until just opaque. Cook peppers and onions until they have softened and are lightly browned, about 6 minutes. Using large slotted spoon or spatula, transfer fish, peppers and onions to the same (cleaned) casserole dish used in step 1.
5. Heat the same (cleaned) dry cast iron skilled used in step 3 over medium high heat and cook each tortilla about 30 seconds.
6. Assemble Tacos: Place tortilla on individual plate. Place fish, peppers, and onions on tortilla. Top with avocado and cole slaw mixtures. Slice remaining 1/2 lime and serve as a garnish.