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Rock Cod Tacos with Chipotle Cilantro Slaw

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  It's really hard to go wrong with fish tacos, and there has to be 101 ways to make them.  We've gone from full breading to cheese, to sour cream and back again to fruit salsa.  I really can't say that I've ever met a fish taco I didn't like, but we have sort of refined our tastes over the years.  These days we go for more punches of flavor that lean toward
This is one of our previously published fish tacos - complete with homemade salsa and a compound sour cream.
authentic Mexican street food, so this recipe will reflect some of that.  If flour tortillas and cheddar are your 'thing' - don't hesitate to switch things up and add a little here, subtract a little there... that's the beauty of cooking!   And speaking of beauty - it's not lost on me that the color of sauce I'm using these days could be considered a particular greenish shade of mud puddle.  It's the inevitable downside of blending chipotle peppers with cilantro... red + green = sort of brownish.  But!  Its beauty is in its flavor, so give it a try if you like bold, smokey, bright and fresh on your plate.  :)   For the Slaw: 1 or 2 chipotle peppers (canned in adobo sauce) 1/2 cup mayo 1/2 cup plain yogurt 1/2 bunch cilantro the juice of half of a large lime (about 1T) salt, pepper 1/2 head green cabbage 1/2 head purple cabbage 1 carrot, peeled and shredded 3T minced sweet onion   Thinly slice the cabbage, then toss with the shredded carrot and minced onion in a large bowl.  Add the remaining ingredients to a blender and pulse for a few moments (10-15 times) until everything is blended into a smooth sauce.  (We have one of those fancy Blendtec/Vitamix things so if you're using a food processor or regular blender you might need to scrape down the sides and blend several times until you get a smooth dressing.)   Pour about half of the dressing over the cabbage and mix with tongs.  Taste for salt/pepper and add if needed, and check to see if you need to add more of the sauce.  Hopefully you can make a nice saucy slaw and still have a little sauce left over to drizzle on your taco if desired!   For the Fish Tacos: 5-8oz boneless, skinless fish per person 1 T olive oil
Fish in the marinade!
1 tsp salt 2 tsp cumin the juice of half of a large lime (about 1T) panko or other bread crumb Olive, coconut or avocado oil for frying fresh corn tortillas avocado for garnish In a large bowl, mix the 1 T olive oil, salt, cumin, and lime juice until combined.  Add your fish and toss around to coat evenly.  Let it sit in the marinade for about 5 minutes, no more than 15 - the lime juice will start to 'cook' the fish ceviche-style (and it will begin to turn white on the outside) but that's okay, we want all that flavor to really penetrate into the cod.   In a large skillet, drizzle some oil into the pan and turn on medium high heat.  On a plate, pour about a cup of breadcrumbs.  Lift a fish filet out of the marinade, give it alittle shake, then press it into the breadcrumbs on both sides.  Lay it gently into the pan and fry for about 3-4 minutes.  Nice and easy (don't lose your crumbs!) flip the fish and cook for another 3-4 minutes until golden brown and fully cooked.  Slide the fish filet onto a plate and repeat until all of your fish is cooked.   Build your taco by scooping a little of the slaw on a tortilla, adding a chunk of the fish, and topping with a little drizzle of the remaining sauce and a squeeze of lime.  Enjoy!  

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