Fish Tacos with Chipotle Coleslaw are a tasty, easy to put together lunch or appetizer with an interesting combination of flavors and textures.
Fish Tacos with Chipotle Coleslaw make an interesting dinner or appetizer with a combination of flavors and textures. You want to start with a mild white saltwater fish like snapper, mahi mahi, grouper, flounder, halibut or cod and then coat it with a robust seasoning before pan frying it. The chipotle coleslaw is a great complement – it has that distinctive chipotle flavor and just a bit of heat. Get the Chipotle Coleslaw recipe here.
Lately I’ve been cooking quite a bit with Frank’s Red Hot Original Seasoning Blend; it adds a nice spicy flavor to a lot of different dishes. After experimenting with some spice combinations, I hit on blending Frank’s Red Hot with cumin 50/50 … wow! It added a depth and extra Southwestern flair. It is a more robust spice flavor that either Frank’s or cumin alone. I thought it turned out to be the perfect accent to the fish. Now I have a spice bottle (with shaker top) full of my Frank’s + cumin to use in all kinds of other dishes.
I found that to get the seasoning evenly onto the fish, I had to either shake it from a spice shaker bottle (with holes in the top), or put it in a wire mesh sieve and then hold the sieve over the fish with one hand and tap the sieve with the other. Ideally, you cover the fish with one layer of seasoning so you don’t see much fish peeking through.
In the tacos you see in the photo, I used 4 inch corn street tortillas, which made small appetizer sized fish tacos. I had to steam them, spray with cooking spray and bake them in the shape I wanted. Next time, I’ll use prebaked taco shells made with 6-inch tortillas. Or, I’ll use 6-inch flour tortillas for soft tacos. Much simpler and easier to control how they come out. Using the 6-inch size also makes it easier to get a good balance of fish and coleslaw. Tiny tacos can be hard to work with.
It’s easy to adjust this to accommodate the size of crowd you’re serving – just plan on 1 fish fillet for 2 tacos and increase coconut oil accordingly. Super simple. Hope you enjoy this one!
- 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
- Blend the Frank's Red Hot and cumin. Place the fish fillets on a plate and sprinkle evenly and generously with the seasoning.
- 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.
- Cook about 5 minutes per side, ensuring fish is fully cooked.
- Remove fish to a plate and break into bite-sized chunks.
- 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.
- Enjoy!
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