Fish Tacos with Chipotle Coleslaw
Cuisine: Southwestern
Author: Anita
Prep time: 15 mins
Total time: 10 mins
Ingredients
  • 1 tbsp Frank's Red Hot Original Seasoning Blend
  • 1 tbsp ground cumin
  • 2 mild saltwater fish fillets
  • 2 tbsp coconut oil
  • 4 taco shells or 6" flour tortillas
  • 2 cups Chipotle Coleslaw
  • 2 green onions, sliced into thin rounds
Instructions
  1. Blend the Frank's Red Hot and cumin. Place the fish fillets on a plate and sprinkle evenly and generously with the seasoning.
  2. Heat the coconut oil on medium high heat in a medium nonstick skillet. Place the 2 fish fillets seasoned side down into the skillet. While they cook, sprinkle the top, unseasoned side with a generous layer of seasoning.
  3. Cook about 5 minutes per side, ensuring fish is fully cooked.
  4. Remove fish to a plate and break into bite-sized chunks.
  5. Fill each taco shell or soft flour tortilla with a layer of coleslaw and a layer of fish chunks. Top with green onions and serve.
  6. Enjoy!
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/main-courses/fish/fish-tacos-with-chipotle-coleslaw/