Before I moved to California, fish tacos were a completely foreign concept to me.  As a Michigander who was used to only beef or chicken tacos, I believed that fish had absolutely no place in one of my favorites and I was therefore reluctant to even give it a try.  My mom finally convinced me shortly after I moved to the west coast during one of her visits and I’ve been borderline obsessed with them since.  She sent me the below recipe a few months ago and with a few tweaks, I’ve made it my own.  After trying fish tacos at way too many restaurants to count since my craze began, I can say without a doubt that these are the best fish tacos I’ve ever tasted in my life (without even needing fresh catch).  They’ve been a huge hit anytime we’ve had guests and per numerous requests, I’ve sent the recipe to more people than I can even remember.

Ingredients

Fish:
Tortilla Chipotle Lime Crusted Tilapia Fillets (From Costco… seriously.  Available in their frozen food section).

Southwest Slaw:
1 cup finely shredded green cabbage
1 tbsp. finely chopped pickled jalepenos
1 tbsp. lime juice
1 tbsp. honey
1 tbsp. red onion (very finely chopped)
1 tsp. chopped cilantro (optional)
salt to taste

Sauce:
Ranch dressing
Cholula Pepper Sauce (Original)
Mix ~4:1 dressing to Cholula

Small to medium flour tortillas, Mexican blend cheese, avocados

Directions

Bake fish according to box instructions and steam tortillas to heat/soften.  Slice fillet lengthwise into 2 strips and place on warmed flour tortilla.  Top with cheese, slaw, sauce and avocado.  Fold or roll up to serve.  Perfectly pair your fish tacos with a summery Sauvignon Blanc or your favorite summer ale.

Note:  This recipe is fairly spicy as is.  I LOVE spicy food, but if you’re not a fan, decrease the amount of jalepenos to your liking.  Serves 2 adults/2 tacos each.  I generally triple the recipe as the slaw is better the second day, someone is always joining us for taco dinners and we love, love, love to have leftovers!