These fish tacos are the best. Easy to make, fresh, and flavorful with smoky, spicy white fish, crunchy cabbage, pineapple salsa, and the best creamy fish taco sauce! It takes less than 30 minutes to make, so it’s perfect for a weeknight or a make ahead meal.

When you are looking for make-ahead meals, this recipe is easy to prep and keep in the fridge. Fry or bake the fish right before meal time and you will have hot, delicious fish tacos on the table in no time. Wrap it into a delicious burrito for a meal at work or school or make it into a healthy fish taco bowl. Either way, the smoky, zesty favors of adobo shine through and this will be a sought after recipe for Taco night, Lenten fish Fridays or just about anytime. Best of all, it’s a good dose of healthy – the red cabbage slaw provides your daily serving of vitamin C and vitamin K while the fish adds a boost of protein and omegas.

While it looks complicated, there are three easy steps to making the fish tacos: prepare the fish, whip up the sauce, and prep the taco toppings. Serve and enjoy!!

Servings: 4-6

Ingredients for the Adobo fish

• 1 pound fish (Cod, halibut or tilapia) cut into small cubes
• 2 chipotle chilis in adobo mashed up and 2 teaspoons of adobo sauce
• 1 teaspoon cumin powder
• 1 teaspoon garlic powder or minced fresh garlic
• 1/2 teaspoon kosher salt
• Juice from 1 large lime
• 3/4 teaspoon turmeric powder (optional)
• 2 tablespoons olive oil
• 1 cup flour
• 8 corn tortillas

Ingredients for the coleslaw

• 1/2 medium head of red cabbage, shredded or finely sliced
• 1/4 cup apple cider vinegar (or red wine vinegar or white vinegar)
• 1.5 teaspoon granulated sugar
• 1 teaspoon kosher salt

Ingredients for the adobo crema sauce

• 3/4 cup mayonnaise
• 2 chipotle chilis in adobo sauce
• Juice of 1 lime
• 1teaspoon honey

Ingredients for pineapple salsa

• 2 cups fresh pineapple diced
• 4 small Roma tomatoes diced
• 1-2 red or green jalapenos, finely diced (dressed for less heat)
• 1/2 cup red onion, finely diced
• 2 cloves garlic finely diced
• 1/4 cup chopped cilantro
• Juice from 1/2 large lime
• 1/2 teaspoon kosher salt

Optional topping: Poblano peppers sliced and grilled or pan fried

Method:

For the fish:

Place the chopped chipotle chilies in a small bowl, add the adobo sauce, cumin powder, garlic, turmeric, salt, lime juice, and stir to form a paste. Place the fish in the bowl and rub it to cover all pieces with the marinade. Keep in a Ziploc bag in the fridge. When ready to fry, heat oil in a frying pan. Place the flour on the plate and lightly coat each fish piece on all sides with the flour before frying. Turn on all sides until cooked.

For the coleslaw:

Mix all ingredients in a bowl and set aside for at least 15 minutes for the flavors to set in

For the adobo cream sauce:

Mix all the ingredients in a bowl and keep aside. Drizzle lightly over the fish when serving.

For the pineapple salsa

Mix all the ingredients in a bowl and keep aside for at least 15 minutes to let the flavors mix in.

To serve:

Heat the corn tortillas on a large dry skillet or griddle over medium/high heat.

To assemble:

Layer the tortilla with pieces of fish, the cabbage slow, the pineapple salsa, and drizzle with that awesome taco sauce! Serve with a fresh lime wedge to squeeze over tacos.

Alternatively, serve as a bowl on a bed of lettuce and cabbage slaw