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Spicy Fish Tacos with Pineapple Slaw

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1/4 to 1/2 of a 7-ounce can of chipotle peppers in adobo sauce
1/2 cup sour cream
3/4 cup chopped cilantro
1 tablespoon olive oil, plus more for the grill
1 pound skinless firm-fleshed fish, such as mahimahi, tilapia, or salmon
4 cups thinly shaved green cabbage
1/2 small red onion, thinly sliced
1/2 jalapeno, seeded and minced
1/2 cup small-diced pineapple
Juice of one lime
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 avocado, pitted and sliced
8 (6") flour or corn tortillas, toasted


Chop the peppers.  In a bowl, combine the peppers with sour cream, 1/2 cup cilantro, and olive oil. Stir to combine. Season with salt. Reserve 1/4 cup of the mixture. In a dish, spread the remianing mixture over both sides of the fish. Let it sit for at least 30 minutes. In a bowl, combine cabbage, onion, jalapeno, pineapple, lime juice, remaining cilantro, cumin, and oregano. Toss and season with salt. Heat a grill over medium heat. Brush it with oil. Place the fish on the grill and cook until nicely charred, turning once, 6 to 8 minutes total. Remove to a cutting board and coarsely chop. Lay out the tortillas and divide fish among them. Top with slaw and avocado. Spoon reserved sour cream mixture on top. Serves 4.

Nutritional Information:
Calories per serving: 394, carbs: 42g, fiber: 7g, protein: 26g, fat: 15g 

Last updated: May 6, 2015

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