So, having been inspired by stories of San Diego fish tacos, and lured in by the lovely treats sampled at area Mexican restaurants, Peef and Lo decided that they'd experiment with their own (local) creation. The contrast between the cold, crunchy slaw and the perfectly cooked fish is a real winner. This particular version is now one of their favorite ways to eat fish.
2 filets of firm white fleshed fish (we like catfish, although these tacos were made with locally raised trout)
cajun seasoning (or a mix of salt, pepper, cayenne, paprika, and thyme)
2 T virgin coconut oil
2 cups shredded red or green cabbage
1/3 cup mayonnaise
2 chipotle peppers in adobo, chopped finely
a splash of lime juice
1 tsp honey
tortillas (we usually use hand-made whole wheat tortillas)
guacamole (one of our favorites)
salsa (salsa verde is fantastic)
Rinse fish and pat dry. Season well with cajun seasonings and allow to sit at room temperature for about 15 minutes.
Mix mayonnaise with chipotles, lime juice, and honey. Toss with cabbage. Set aside.
Heat oil in cast iron (or other heavy weight) skillet over medium-high heat. Add fish filets, and turn heat down to medium. Cook 3-6 minutes per side, depending upon the thickness of the fish.
Heat tortillas to soften. Layer fish, slaw, guacamole, salsa and/or sour cream in each tortilla.
Take a deep breath -- and enjoy.