Fish Tacos

This Baja treat is well known to residents of Southern California, where fish tacos have been popular since their introduction in the 1980s. The crunch of coleslaw contrasts with tender fish, and the creamy dressing is spiked with the smoky heat of chipotle chiles.



Ingredients
Tilapia or flounder fillets (2 needed per taco)
1 tbsp olive oil
1-2 tsp lemon pepper seasoning
½ c. mayonnaise
1/4 c. plain yogurt
1/4 tsp chipotle chile powder
1 tsp lime juice
1 (1-lb) bag coleslaw mix (8 cups)
Corn or flour tortillas
Accompaniments: salsa, lime wedges
Directions
Fish- To cook the fish you use the same recipe as the “Lemon Pepper Fish” previously posted (in fact you can just use any leftover fish you have from that recipe). Add olive oil to a sauté pan on medium heat. Lay frozen fillet in the pan, don’t let the fillets overlap but the sides can touch. On medium heat cook the fish until it looks thawed then sprinkle on the lemon pepper seasoning. Continue cooking until the sides of the fillets become transparent (around 5 minutes) and then flip the fillets. Sprinkle the other side with the lemon pepper seasoning and cook until fish is white and flakey (around 5 minutes).
Spicy Slaw- While the fish cooks, make the slaw sauce by stirring together mayonnaise, yogurt, chipotle powder, and lime juice in a bowl. Toss together with coleslaw mix. The slaw keeps for a couple days so you can make it the day before if desired.

Transfer fish to a platter along with bowls of coleslaw, salsa, lime wedges, and a basket of warm tortillas. Serve immediately