Fish tacos made with pan-fried white fish, smoky spices, easy slaw, and chipotle mayo. You and your family will LOVE making these spicy fish tacos since they're the perfect weeknight meal. Easy-to-make 15-minute weeknight meal!
4fish fillets(any white fish like cod, mahi mahi, halibut)
2tablespoonsextra virgin olive oil
12corn tortillas
2cupsthinly sliced red cabbage
Lime wedges
Chopped cilantro for garnish
Instructions
If using store-bought chipotle mayo, skip this step. In a food processor, add mayo, chipotle peppers and adobo sauce. Pulse until well blended. Set aside.
Mix the smoked paprika, garlic powder, chili powder, cumin, salt and pepper in a small bowl. Lay the fish fillets on a clean work surface and sprinkle the spice mix evenly over each filet, rubbing it on all sides.
In a non-stick skillet set over medium-high heat, heat 1 tablespoon of olive oil. Add 2 of the fish fillets and cook, undisturbed, about 4 minutes. Flip the fillets and cook for another 4 minutes. Transfer to a plate. Add the remaining tablespoon of oil to the pan and swirl to coat. Repeat the cooking process with the remaining 2 filets.
Using a fork, shred the fish fillets. Divide the cooked shredded fish evenly into the 12 corn tortillas. Add shredded red cabbage, cilantro and drizzle with chipotle mayo. Serve and enjoy!