Grilling- rather than frying- the fish keeps these tacos healthful while providing plenty of lean protein. The sour cream and while marinade fives the fish a rich, spicy flavor that’s balanced by the cool, slightly sweet slaw. If you prefer milder spice, use one-quarter of the canned peppers. Using half the can will give you a medium spice level. Look for canned chipotle peppers in adobo sauce in the Latin food aisle at any grocery store.
- 7 Ounces chipotle chiles in adobo sauce
- 1/2 Cup sour cream
- 1 Tablespoon extra-virgin olive oil, plus more for the grill
- 3/4 Cups chopped cilantro
- 1 Pound skinless, firm-fleshed fish
- 4 Cups thinly shredded green cabbage
- 1/2 small red onion, thinly sliced
- 1/2 jalapeno chile, seeded and minced
- 1/2 Cup diced pineapple
- 1 lime, juiced
- 1/2 Teaspoon ground cumin
- 1/2 Teaspoon dried oregano
- 1 avocado, sliced
- 8 small 6 inch corn tortillas
Chop one-quarter to one-half of the chipotle chiles and place in a small bowl, along with any adobo sauce that clings to them. Add the sour cream, oil, and ½ cup of cilantro. Season with salt and stir to combine. Reserve ¼ cup of the marinade.
Place the fish on a plate and spread the remaining marinade over both sides of it. Let it sit for a least 30 minutes.
In a large bowl, mix together the cabbage, online, jalapeno pepper, pineapple, lime juice, cumin, oregano, and the remaining ¼ cup of cilantro. Stir to combine and season to taste with salt.
Sprinkle the avocado slices with salt.
Coat a grill rack with oil and preheat the grill. Remove the fish from the marinade (discarding whatever marinade remains in the dish) and grill over medium heat, turning once, for 6 to 8 minutes, or until nicely charred and cooked through. Alternatively, place an oven rack closest to the heat source and turn on the pan, and broil for 6 to 8 minutes. Remove the fish to a cutting board and coarsely chop.
Place the tortillas on a baking sheet and toast under the broiler for 1 minute. Lay out the tortillas and divide the fish among them. Top with cabbage slaw and avocado. Spoon the reserved marinade over the tacos.