![](\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2016\/10\/Spicy-Fish-Tacos-1000w.jpg\")
Spicy Fish Tacos<\/p><\/div>\n
<\/p>\n
Spicy Fish Tacos<\/h3>\n
Makes 4 servings<\/p>\n
- \n
- \u00bd small red cabbage, shredded (about 2 cups)<\/li>\n
- \u00bd small green cabbage, shredded (about 2 cups)<\/li>\n
- \u00bc cup mayonnaise<\/li>\n
- \u00bc cup plain yogurt<\/li>\n
- 1 tablespoon minced chipotle in adobo or chipotle hot sauce<\/li>\n
- Juice of \u00bd lime<\/li>\n
- \u00bc cup freshly chopped cilantro<\/li>\n
- \u00bc teaspoon sea salt<\/li>\n
- \u00bd teaspoon freshly ground black pepper<\/li>\n
- 1 pound whitefish, such as cod, halibut, or tilapia fillets<\/li>\n
- 2 tablespoons olive oil<\/li>\n
- 8 (6-inch) flour tortillas<\/li>\n
- 2 cups fresh guacamole (see below), for serving<\/li>\n
- Hot sauce, for serving<\/li>\n
- Lime wedges, for serving<\/li>\n<\/ul>\n
In a large bowl, combine the cabbage with the mayonnaise, yogurt, chipotle in adobo, lime juice, and cilantro. Season with the salt and pepper and set aside.<\/p>\n
Season the fish with extra black pepper. Heat the oil in a large nonstick skillet over medium-high heat. Cook the fish 2 to 4 minutes per side or until opaque. Flake the fish with a fork.<\/p>\n
Heat the tortillas on a grill or in the oven until pliable, about 20 seconds. Spoon into each tortilla the fish, cabbage mixture, and guacamole. Serve immediately with hot sauce and lime wedges.<\/p>\n
Guacamole<\/h3>\n
Makes 2 cups<\/p>\n
- \n
- 3 Hass avocados, peeled, pitted, and diced<\/li>\n
- 1 small tomato, diced<\/li>\n
- \u00bd small red onion, diced<\/li>\n
- 1 garlic clove, minced<\/li>\n
- 1 tablespoon extra virgin olive oil<\/li>\n
- 1 tablespoon balsamic vinegar<\/li>\n
- 1 tablespoon chopped fresh cilantro<\/li>\n
- Juice of one fresh lime<\/li>\n
- 2 teaspoons hot sauce<\/li>\n
- Salt and freshly ground pepper<\/li>\n<\/ul>\n
Blend all ingredients in a bowl. Taste and season more if desired.\n<\/div>\n