Ingredients
The following ingredients have 6 Servings
- 1 large egg
- 1 large egg yolk
- 1 cup canola oil
- 1 tablespoon lemon juice
- 2 – 3 teaspoons chipotle adobo sauce
- 1 garlic clove
- 1/2 teaspoon coarse salt
- 2 cups shredded cabbage or coleslaw mix
- 1/3 cup chopped fresh cilantro
- 2 tablespoons lime juice 1 tablespoon olive oil
- 1/4 teaspoon coarse salt
- Black pepper, to taste
- 1/2 tablespoon cumin
- 1/2 tablespoon chili powder
- 1/2 tablespoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon coarse salt
- 1 – 2 tablespoons olive oil
- 1 pound white fish, skin removed
- 1 6-count package Mission Organics® Whole Wheat Tortillas
- Lime wedges
- Sliced avocado
- Pico de gallo
Instruction
- Combine all ingredients in a large cup for an immersion blender.
- Blend, starting at the bottom, working up until the ingredients are fully combined and are smooth.
- Refrigerate until ready to use.
- Combine all ingredients in a bowl
- Stir until evenly combined.
- Refrigerate until ready to use.
- In a small bowl, mix together the spices. Rub the mixture on both sides of the fish pieces.
- In a skillet, heat olive oil to medium-high. Add fish and cook for 3 – 4 minutes per side, or until fish easily flakes with a fork. Remove from heat.
- Prepare tortillas according to package directions. Fill each with a portion of fish and coleslaw. Top with aioli and desired toppings.
