– chipotle mayo sauce
– smoked paprika, garlic powder, chili powder, cumin, salt, and pepper
– white fish
– olive oil
– corn tortillas
– red cabbage and cilantro
– lime wedges
Rub the spice mix evenly over each fish filet. Cook fillets in oil, undisturbed, for 4 min. Flip and cook for another 4 min. Transfer to a plate. Repeat with all fillets.
Using a fork, shred the fish fillets. Divide the cooked shredded fish evenly into the corn tortillas. Add shredded red cabbage, cilantro, and drizzle with chipotle mayo.