Crispy Fish or Grilled Shrimp Tacos w/ Cilantro Lime Slaw, Chipotle Aioli & Fresh Tomato Relish Recipe

Make the Aioli Base

In a bowl, combine 1/2 cup of mayonnaise with 1 finely chopped chipotle pepper in adobo sauce. Add 1 teaspoon of lime juice and a pinch of garlic powder. Mix until smooth and creamy. Adjust seasoning with salt to taste. Refrigerate until ready to use.

Mix the Slaw

In a large mixing bowl, combine 2 cups of shredded cabbage (green or a mix of green and purple), 1/4 cup of chopped fresh cilantro, and 1/4 cup of thinly sliced red onion. In a small bowl, mix the juice of 1 lime, 1 tablespoon of olive oil, 1 teaspoon of honey, and salt to taste. Pour the dressing over the slaw and toss thoroughly. Set aside to let the flavors meld.

Chop & Mix the Relish

Dice 2 medium tomatoes and place them in a bowl. Add 1 tablespoon of finely chopped red onion, 1 tablespoon of chopped cilantro, 1 teaspoon of lime juice, and salt and pepper to taste. Stir to combine and set aside.

For Crispy Fish

Cut 1 pound of white fish fillets (like cod or tilapia) into taco-sized strips. Season with salt and pepper. Dredge pieces in flour, dip in beaten egg, then coat in panko breadcrumbs. In a skillet, heat oil over medium-high heat and fry fish until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.

For Grilled Shrimp

Peel and devein 1 pound of large shrimp. Toss with olive oil, salt, pepper, and a pinch of smoked paprika. Grill on a hot grill or grill pan for 2-3 minutes per side, or until opaque and lightly charred.

Warm the Tortillas

Heat 8 small corn or flour tortillas in a dry skillet or directly over a gas flame until pliable and slightly charred.

Build the Tacos

Place crispy fish or grilled shrimp in each tortilla. Top with a generous portion of cilantro lime slaw, a spoonful of fresh tomato relish, and a drizzle of chipotle aioli. Serve immediately with extra lime wedges.