Ingredients
| Coleslaw | |
|---|---|
| 2 | cups shredded red cabbage |
| 2 | cups shredded napa cabbage |
| ¼ | cup fresh cilantro leaves, chopped |
| 1 | tablespoon freshly squeezed lime juice |
| Salt and Pepper | |
| 1 | tablespoon honey |
| Grilled Fish Tacos | |
|---|---|
| 1 | pound halibut fillet (or your favorite fresh white-fleshed fish) |
| Juice of 1 lemon | |
| Zest of 1 lime | |
| 1 | cup Greek yogurt |
| 1 | teaspoon adobo sauce from a can of chipotles in adobo (or more to taste) |
| 1 | teaspoon honey |
| 2 | tablespoons olive oil |
| 8 | (6-inch) corn tortillas |
| Salt and Pepper |
| Garnish | |
|---|---|
| 1 | avocado |
| Salt and Pepper | |
| La Victoria® Mango Habanero Salsa |
Directions
For the Coleslaw
To make the coleslaw, combine the two cabbages, cilantro, lime juice, honey, salt and pepper in a large bowl.
Stir in 1/3 cup of the chipotle mayonnaise, making sure the slaw is evenly moistened. Add extra honey to taste and stir to blend. Cover and refrigerate for 1/2 an hour before serving.
For the Grilled Fish Tacos
Season the fish with the lime juice, lime zest, salt and pepper. Allow the fish to marinate for 10 minutes before cooking.
Fire up the BBQ or heat a stovetop grill pan over high heat. Brush the grill with the canola oil and grill the fish, turning once during cooking, until cooked through and opaque, about 4 to 5 minutes on each side. Remove the fish from the grill and using a fork, flake the fish into large chunks.
Wrap the tortillas in foil and place in a preheated 350°F oven until heated through, about 10 minutes or wrap the tortillas in a damp paper towel and warm in the microwave for 30 seconds. Fill each tortilla with a spoonful of the coleslaw, grilled fish, extra chipotle mayonnaise, 2 slices of avocado and a big spoonful of La Victoria® Mango Habanero Salsa.
For the Garnish
In a small bowl, stir together the mayonnaise, adobo sauce and honey.