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Chipotle Fish Tacos

Photo: Julie Bidwell; Styling: Stephanie Hanes
Prep time 15 mins
Cook time 10 mins
Yield Serves: 4
Amanda Jackson, 31, Red Oak, Texas"I had fish tacos at a restaurant and thought, I could make these at home for less. I did, and they're great!"

Ingredients

  • 2 cups shredded cabbage (about 1/4 head)
  • 2 tablespoons prepared chipotle mayonnaise
  • Salt and pepper
  • 1/2 cup fine cornmeal
  • 2 8-oz. tilapia fillets, sliced lengthwise into 8 1-inch strips
  • 1 teaspoon seafood seasoning (such as Old Bay)
  • 1/4 cup vegetable oil
  • 1 avocado, pitted and thinly sliced
  • 8 corn tortillas, warmed
  • 1 lime, cut into wedges

Nutrition Information

  • calories 538
  • fat 28 g
  • satfat 3 g
  • protein 33 g
  • carbohydrate 41 g
  • fiber 7 g
  • cholesterol 78 mg
  • sodium 608 mg

How to Make It

  1. In a medium bowl, stir together cabbage and mayonnaise to combine. Taste and season with salt and pepper.

  2. Place cornmeal in a shallow bowl. Season fish with salt and pepper and rub with seafood seasoning. Dredge both sides in cornmeal. Warm oil in a large nonstick skillet over medium-high heat. Working in batches if necessary, place fish in a single layer in skillet. Cook, turning as necessary, until exterior is crisp and browned and center is translucent, 3 to 5 minutes total. Remove to a paper towel-lined plate. Repeat with remaining fish, if necessary.

  3. Divide coleslaw, fish and avocado among tortillas. Serve with lime wedges.