Fish Tacos With Cilantro Chipotle Slaw

I love fish tacos, and since my family has been trying to eat a little healthier, this seemed like a good way to get some fish into our diet without all the extra garbage that usually goes along with eating fish here in the south (fish fries and the like). The Marinade is basically the same as my Roasted Garlic Steak Fajitas but with some proportions scaled back.I used halibut, but any firm white fish will do. I think next time, I'm going to try Gulf Red Snapper. I also pan seared the fish since I live in a high rise apartment and can't grill, but if you want to grill the fish, I'm sure it will be even better. The slaw is kind of like combining the traditional cabbage topping and the cilantro and creme all into one easy and tasty scoop.

• Ready In: 1 hr 40 mins
• Serves: 4-6
• Yields: 8 tacos

Ingredients

• Fish Marinade

• 1⁄2 cup  tequila
• 1⁄2 cup  margarita mix
• 2  limes (juice of)
• 1⁄2 bunch cilantro
• 2  chipotle peppers (canned)
• 2  tablespoons adobo sauce
• 2  tablespoons roasted garlic (4 cloves)
• 1⁄2 teaspoon kosher salt
• 1 1⁄2 lbs  halibut (or any firm white fish)
• 2  tablespoons olive oil (for cooking fish)

• Cilantro Chipotle Slaw

• 1 (16 ounce) bag cabbage, shredded
• 1  tablespoon white wine vinegar
• 1⁄2 teaspoon kosher salt
• 1  tablespoon adobo sauce
• 1  chipotle pepper (canned)
• 1⁄2 bunch cilantro
• 1  lime (juice)
• 1⁄3 cup plain fat-free yogurt
• 1⁄3 fat free sour cream

• Corn Tortilla

• 2  cups  masa flour
• 1 1⁄4 cups water
• 1⁄2 teaspoon kosher salt

Directions

1. Mix the marinade ingredients together in a blender. Except the fish, as we're not making cat food.
2. Pour the marinade into a big zip top bag with the fish and let it sit for about 30 minutes at the most.
3. In a food processor, combine all of the slaw ingredients except the cabbage. Spin it up until you have a smoothish dressing.
4. Pour the slaw dressing over the cabbage and toss to combine. Let it chill in the fridge until dinner is ready. Normally I would make any coleslaw a day ahead of time, but for this, I still want a good crunch to the cabbage.
5. Mix the Masa, the salt and 1 cup of the water in a bowl by hand.
6. Only add enough of the remaining water tot he dough so it is workable enough to form a golf ball sized ball that can be flattened out without it crumbling apart.
7. Divide the dough into 16 equally sized balls.
8. Break out your tortilla press and flatten each dough ball into a small round. Or if you're like me, break out the tortilla press, then break the press after the third tortilla and resort to parchment paper, a heavy pan with a smooth bottom and a rolling pin.
9. Cook the tortillas on a med-high hot dry pan or an electric griddle for about 1 minute per side. You'll have to eyeball the time depending on how hot your "med-high" is.
10. I followed Alton Browns tip on keeping my tortillas hot and ready by wrapping them in a tea towel sitting on a heating pad. Yes, I am that much of a geek that I have a heating pad in the kitchen.
11. Get a large non stick pan heated over medium ready with half the oil.
12. Place your fish in the pan, careful not to crowd the pan, and cook for about 2-3 minutes per side. This is really up to you and how "done" you like your fish and also the type and thickness of the fish you're cooking. I look for just opaque in the center.
13. Extract the first batch and cover with foil while the second batch cooks.
14. I like the two tortilla shingle method myself with the fish on the bottom and the slaw on top. You can throw some diced tomatoes on top or maybe a squeeze of lime if you think it's necessary. I like to keep it simple.