Fish Tacos With Cilantro Chipotle Slaw Recipe

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Fish Tacos With Cilantro Chipotle Slaw
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  1. Mix the marinade ingredients together in a blender. Except the fish, as we're not making cat food.
  2. Pour the marinade into a big zip top bag with the fish and let it sit for about 30 minutes at the most.
  3. In a food processor, combine all of the slaw ingredients except the cabbage. Spin it up until you have a smoothish dressing.
  4. Pour the slaw dressing over the cabbage and toss to combine. Let it chill in the fridge until dinner is ready. Normally I would make any coleslaw a day ahead of time, but for this, I still want a good crunch to the cabbage.
  5. Mix the Masa, the salt and 1 cup of the water in a bowl by hand.
  6. Only add enough of the remaining water tot he dough so it is workable enough to form a golf ball sized ball that can be flattened out without it crumbling apart.
  7. Divide the dough into 16 equally sized balls.
  8. Break out your tortilla press and flatten each dough ball into a small round. Or if you're like me, break out the tortilla press, then break the press after the third tortilla and resort to parchment paper, a heavy pan with a smooth bottom and a rolling pin.
  9. Cook the tortillas on a med-high hot dry pan or an electric griddle for about 1 minute per side. You'll have to eyeball the time depending on how hot your med-high is.
  10. I followed Alton Browns tip on keeping my tortillas hot and ready by wrapping them in a tea towel sitting on a heating pad. Yes, I am that much of a geek that I have a heating pad in the kitchen.
  11. Get a large non stick pan heated over medium ready with half the oil.
  12. Place your fish in the pan, careful not to crowd the pan, and cook for about 2-3 minutes per side. This is really up to you and how done you like your fish and also the type and thickness of the fish you're cooking. I look for just opaque in the center.
  13. Extract the first batch and cover with foil while the second batch cooks.
  14. I like the two tortilla shingle method myself with the fish on the bottom and the slaw on top. You can throw some diced tomatoes on top or maybe a squeeze of lime if you think it's necessary. I like to keep it simple.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 722 Kcal (3023 kJ)
Calories from fat 312.08 Kcal
% Daily Value*
Total Fat 34.68g 53%
Cholesterol 80.93mg 27%
Sodium 1312.88mg 55%
Potassium 712.54mg 15%
Total Carbs 63.65g 21%
Sugars 5.73g 23%
Dietary Fiber 7.18g 29%
Protein 32.05g 64%
Vitamin C 25.1mg 42%
Vitamin A 0.7mg 22%
Iron 6.9mg 39%
Calcium 120.3mg 12%
Amount Per 100 g
Calories 150.73 Kcal (631 kJ)
Calories from fat 65.15 Kcal
% Daily Value*
Total Fat 7.24g 53%
Cholesterol 16.9mg 27%
Sodium 274.08mg 55%
Potassium 148.75mg 15%
Total Carbs 13.29g 21%
Sugars 1.2g 23%
Dietary Fiber 1.5g 29%
Protein 6.69g 64%
Vitamin C 5.2mg 42%
Vitamin A 0.1mg 22%
Iron 1.4mg 39%
Calcium 25.1mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.5
  • 18

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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