Twas the night before Easter when colleges close... Home came the boys, so the food that I chose... Would fill them with protein, and flavor, and taste! Chipotle fish tacos...Gremlin Food Mom, make haste!!
So while you may be tired of fish tacos, we CLEARLY can't get enough of all the tasty fish, flavor combinations you get when you combine fish, with your favorite veg (slaw), and your favorite topping! Tonight it was cod fish fillets (fresh and on sale), with chipotle slaw. You could stop there, and that would be killer good, but we topped it all with fresh avocado, jalapeno, and fresh cilantro! And tonight, an extra bonus (if you like "skinny-mini", extra-lean kinda bonuses), this is truly a low fat, protein packed meal. Watch and you'll see for yourself! Part one, slaw!
This is a quick and super healthy slaw... with one short cut (guilty!!). I cored and sliced one Chinese cabbage, half of one red cabbage, and placed in a super big mixing bowl. I added grated carrots, some red onion (about half of one, or to taste), fresh cilantro, and a store bought (Marie's) chipotle dressing. Yes, there is the short cut, guilty, and I'm OK with that. You could certainly go with a simple traditional mayo, vinegar, sugar dressing for your slaw, but for this, Marie's it is.
Add everyone to one super big bowl and toss with tongs. It seems enormous, and you'll be glad later... when you want seconds!
Toss everything together and let that slaw sit on the sideline while we get the fish ready!
Part two... fish! I washed these 4 cod fillets and dried on paper towels. To spice them up, I used a prepared chipotle seasoning. If you don't have a seasoning blend, you could use smoked paprika, salt, pepper, garlic powder, onion powder and crushed red pepper. I use this spice blend all the time, so grab it if you see it! You'll use it!
Here's where I don't skimp on flavor! I seasoned those fillets up on both sides, about 1 teaspoon (at least) per fillet.
Cover that super lean, super flavorful cod fish with foil, and pop it all into a 400 degree oven for 10 minutes. Easy and simple! Now, could we have a moment of silence for this, the oldest, lamest, crappiest oven EVER (feelin' my pain yet?). If my cod was good coming out of this ol' girl, yours will be spectacular!
Now, to get your tortilla shells ready, simply wrap them in foil, and pop them into the oven after the fish comes out (about 5-10 minutes).
Fish out of the oven, foil wrapped tortillas IN!! Now, it's time for the finish line!!
Part three... toppings! To blow this chipotle fish taco over the top, how about some jalapeno, fresh cilantro, and sliced avocado... HECK YEAH!!! Now we're at the tasty taco finish line!! But... Oh my... what's that??
Oh THAT? It's my kitchen window... and YES... it's OPEN! BOOM! Finally, 60 degrees, and sunny, and I opened windows today. And it made me ALMOST as excited as these fish tacos. If you live in New England, you know what it's like to OPEN your windows... on that first day! Dang! Not to mention it's after 7:00 and STILL LIGHT OUT!!! OK, Getting a little distracted here... BACK to fish tacos!
After the fish rests for about 5-10 minutes, use tongs or a fork to segment the fish and add to the bottom of the warm tortilla shell.
Here's where these taco's are AWESOME! Top the fish with the slaw, then add the toppings, jalapeno, avocado, and/or cilantro... as much or as little as you like. Add a fresh lime wedge to squeeze on top, and it's taco time! Lean and mean and full of flavor! Perhaps this will cure my fish taco addiction, and I will move on to other food genres and flavors... but I wouldn't bet the farm on that. Love, love, love the fish taco!!!
So while you may be tired of fish tacos, we CLEARLY can't get enough of all the tasty fish, flavor combinations you get when you combine fish, with your favorite veg (slaw), and your favorite topping! Tonight it was cod fish fillets (fresh and on sale), with chipotle slaw. You could stop there, and that would be killer good, but we topped it all with fresh avocado, jalapeno, and fresh cilantro! And tonight, an extra bonus (if you like "skinny-mini", extra-lean kinda bonuses), this is truly a low fat, protein packed meal. Watch and you'll see for yourself! Part one, slaw!
This is a quick and super healthy slaw... with one short cut (guilty!!). I cored and sliced one Chinese cabbage, half of one red cabbage, and placed in a super big mixing bowl. I added grated carrots, some red onion (about half of one, or to taste), fresh cilantro, and a store bought (Marie's) chipotle dressing. Yes, there is the short cut, guilty, and I'm OK with that. You could certainly go with a simple traditional mayo, vinegar, sugar dressing for your slaw, but for this, Marie's it is.
Add everyone to one super big bowl and toss with tongs. It seems enormous, and you'll be glad later... when you want seconds!
Toss everything together and let that slaw sit on the sideline while we get the fish ready!
Part two... fish! I washed these 4 cod fillets and dried on paper towels. To spice them up, I used a prepared chipotle seasoning. If you don't have a seasoning blend, you could use smoked paprika, salt, pepper, garlic powder, onion powder and crushed red pepper. I use this spice blend all the time, so grab it if you see it! You'll use it!
Here's where I don't skimp on flavor! I seasoned those fillets up on both sides, about 1 teaspoon (at least) per fillet.
Cover that super lean, super flavorful cod fish with foil, and pop it all into a 400 degree oven for 10 minutes. Easy and simple! Now, could we have a moment of silence for this, the oldest, lamest, crappiest oven EVER (feelin' my pain yet?). If my cod was good coming out of this ol' girl, yours will be spectacular!
Now, to get your tortilla shells ready, simply wrap them in foil, and pop them into the oven after the fish comes out (about 5-10 minutes).
Fish out of the oven, foil wrapped tortillas IN!! Now, it's time for the finish line!!
Part three... toppings! To blow this chipotle fish taco over the top, how about some jalapeno, fresh cilantro, and sliced avocado... HECK YEAH!!! Now we're at the tasty taco finish line!! But... Oh my... what's that??
Oh THAT? It's my kitchen window... and YES... it's OPEN! BOOM! Finally, 60 degrees, and sunny, and I opened windows today. And it made me ALMOST as excited as these fish tacos. If you live in New England, you know what it's like to OPEN your windows... on that first day! Dang! Not to mention it's after 7:00 and STILL LIGHT OUT!!! OK, Getting a little distracted here... BACK to fish tacos!
After the fish rests for about 5-10 minutes, use tongs or a fork to segment the fish and add to the bottom of the warm tortilla shell.
Here's where these taco's are AWESOME! Top the fish with the slaw, then add the toppings, jalapeno, avocado, and/or cilantro... as much or as little as you like. Add a fresh lime wedge to squeeze on top, and it's taco time! Lean and mean and full of flavor! Perhaps this will cure my fish taco addiction, and I will move on to other food genres and flavors... but I wouldn't bet the farm on that. Love, love, love the fish taco!!!
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