Adobo Fish Tacos

Prep Time: 20-30 minutes
Cook Time: 10 minutes

Ingredients:

Fish preparation

• 2-3 fish fillets (halibut is preferred, I used talapia for price) approximately 2lbs
• 4 teaspoons of Ancho Chili powder
• 2 tablespoons of lime juice
• 2 tablespoons of extra-virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon of salt
• 1/2 teaspoon freshly ground pepper
• 6-8 tortillas, each taco will use 2 tortillas
• Cotija cheese
• white corn tortillas

Coleslaw

• 1/4 cup reduced fat sour cream
• 1/4 cup low-fast mayonnaise
• 2 tablespoons fresh cilantro
• 1 teaspoon lime zest
• 2 tablespoon lime juice
• 1 teaspoon sugar
• 2/3 teaspoons of salt
• 3 cups of green cabbage finely shredded cabbage

Preparing the adobo rub:

Combine chili powder, lime juice, oil, cumin, onion powder, garlic powder, salt, and paper in a small mixing bowl.  Rub the adobo rub all over the fish.  It is fairly difficult to evenly spread the rub over the fish given the olive oil and it can take up to 10-minutes.  Very frustrating but well worth the efforts

Adobo rub ready for the fish

Initially sprinkled the rub as evenly as possibly

After about 10 minutes of mending the rub into the fish, the fish becomes a nice dark orange/red color.  Place the fish/plate in the fridge to marinade for 20-30 minutes

Preparing the coleslaw:


Mix the cabbage, mayonnaise, sour cream, cilantro, lime zest, sugar, salt, and pepper in a small mixing bowl.   Mix until the ingredients until the coleslaw is smooth and creamy looking.  Put this in the refrigerator for now

Cooking the fish:
Unfortunately I forgot to take a picture of the fish cooking.  However, it is a fairly simple process.  The fish can be grilled or pan fried and takes about 5 minutes on each side of the filet. Either pan or grill cooking will need some olive oil so the fish does not stick/burn.  The fish will begin breaking apart fairly easy once it's close to being fully cooked.


While the fish is cooking, prepare the tortillas by lightly frying then on the stove.  Use a very small amount of butter for each tortilla.  Flip occasionally, place in oven to stay warm until the fish is complete.

The proper way to eat the tacos is by lightly shredded the easily crumbling cotija cheese and spreading some of this cheese in-between the two tortillas for each taco.  Follow this up by placing 1/3 of the talapia filet in the middle of the tortilla with a spoonful of coleslaw.

Enjoy!  Comments and feedback are welcomed!