Kickin' Fish Tacos

One of my closest gal pals, Jenae, is home for a month! I'm ecstatic! This summer the two of us are setting out for some world travelling, so, to prepare we have big plans to finalize our itinerary, master the art of DSLR photography and get a little more in touch with our creative sides. We wanted to kick off her break with a fantastic meal. Since we're both a bit addicted to avocados, cilantro and limes, it made sense to make these delicious fish tacos - a recipe found through Pinterest (we're a bit addicted to that too). The fish is pan fried until golden, then topped with a spicy slaw and avocado! Wipe that saliva off your chin and go try this recipe out! =)

Kickin' Fish Tacos
Recipe adapted from Censational Girl

4 fresh white fish fillets (we used Tilapia)
8 small size torillas - corn or flour
1 1/4 cup of each (shredded): green cabbage, red cabbage, carrot
1 chipotle pepper in adobo sauce
3/4 cup light sour cream
3 limes
1 bunch cilantro
1 tbsp vinegar (we used red wine vinegar)
oil
salt & pepper

Chipotle peppers in adobo sauce were a foreign ingredient to me until last summer when I used them to make spicy chicken wings - yum. In this recipe they are used to give the slaw dressing a heated punch. Only one pepper is needed - cut it open and remove the seeds. Make sure you save a couple teaspoons of the adobo sauce the peppers are packed in for the dressing.

In a food processor, blend the chipotle pepper, 2 tsp of adobo sauce, sour cream, juice of 1 lime, a handful of cilantro & vinegar until smooth. Pour over the shredded cabbage and carrot and mix until well combined. Set aside.

Season fish fillets with salt and pepper and pan fry on medium heat with a bit of oil until cooked through. It would be amazing to grill these on a BBQ in the summer. Squeeze half a lime over top while cooking to infuse some extra flavour!

Heat tortillas in a pan with 1 tbsp of oil, turning over after 30 seconds or until they begin to "puff" slightly. Transfer to a plate with paper towel.

Slice up some avocados. I say "some" because you can never have too much. We used 2 for 3 people (it's a healthy fat!). Chop up a bit of extra cilantro and wedge some limes for garnish.

Compile all the ingredients, fold it up and devour! These are so delicious and you don't even have to feel guilty about enjoying a few of them! These would be perfect for a summer meal on the patio with ice cold lemonade or frozen drinks. Let me know what you think!

PS - I just bought a used DSLR camera and these are some of the first pictures I've taken with it. I'm still getting the hang of it! It's fun, but there are quite a lot more buttons than on my cell phone! =)