Fish Tacos

It's a good thing that these tacos are as yummy as they are because they have become a weekly request by my boyfriend.  These tacos are his favorite meal that I make so I have made them the exact same way every time.  The only thing that I might do differently is to add some sliced avocado as a topping.  Even though the fish is quick to cook, this is not a fast meal to make because of the amount of time it takes to marinate the fish and the slaw.  You can marinate the night before and cook the next, but it is well worth the wait!

Ingredients:

1 8-oz package of shredded slaw (any variety)
2 jalapenos, seeded and finely chopped (use only 1 if you don't like the heat!)
1/4 medium yellow onion, finely chopped
1 bunch of cilantro, tops chopped
6 - 8 tilapia filets
chipotle marinade (choose your favorite)
2-oz white vinegar
2 Tbs. vegetable oil
1 lime, juiced
1 Tbs. honey
salt and pepper to taste
10 soft flour tortillas, taco size
diced tomatoes
sour cream

In advance, marinate the fish in the chipotle marinade for at least 2 hours.  Prepare the slaw in advance as well in order for the flavors to merry.  To prepare the slaw, mix the 8-oz package, jalapenos, cilantro, and onion together.  In a shaker, add the vinegar, vegetable oil, lime juice, honey, salt and pepper and shake until combined.  Pour over the slaw mixture, stir and set aside in the refrigerator.  The longer it rests, the better it tastes.

Photo courtesy of: therecipegirl.blogspot.com 

Bake the tilapia in a preheated 350 degree oven for 20 minutes or until hot and flaky.  Allow the fish to cool slightly and shred.  Warm your tortillas in the microwave or oven.  Top with the fish, slaw, tomatoes, sour cream, and any of your other favorite toppings.  Serve with Spanish orzo or refried beans.  

Photo courtesy of: allrecipes.com