Fish Tacos with Chipotle Dressing and Cabbage Slaw

white fish

🥗Healthier: salmon

💰Cheaper: pollock

Salmon is richer in omega-3 fatty acids, while pollock is a more budget-friendly option.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt offers more protein and fewer calories, while cream cheese can be a cheaper alternative.

Defrost the tilapia in a bowl of cold water with a little warm water for about 30 minutes.

Grate 2 cups of cabbage and 1 carrot for the slaw.

In a bowl, mix the grated cabbage and carrot with 1/8 teaspoon of salt, pepper to taste, a couple drops of apple cider vinegar, a little oil, and sugar to taste.

Mix the slaw dressing together and pour it over the cabbage and carrot mixture.

For the chipotle sauce, mix together 1/3 cup of sour cream, 2 tablespoons of mayonnaise, and 1/2 to 1 tablespoon of chipotle in adobo sauce.

Taste the chipotle sauce and adjust the spice level as desired.

Prepare two shallow dishes: one with 1 cup of milk and the other with 1 cup of flour mixed with 1 tablespoon of taheen.

Heat a skillet over medium heat.

Once the tilapia is thawed, dip each fillet in the milk, then dredge in the flour mixture, ensuring a good coating.

Place the coated tilapia in the heated skillet and cook until golden brown and flaky.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens