Fish Tacos with Adobo Sauce and Tangy Cabbage


Tangy cabbage:
½ head green cabbage, thinly shredded
2 teaspoons sea salt
2 tablespoons lime juice
1 teaspoon cumin
¼ cup loosely packed fresh cilantro and/or basil leaves, chopped

Adobo sauce:
½ cup mayonnaise
2 tablespoons chopped chipotles in adobo sauce from a can (find in Mexican food section)

1 pound halibut or other white fish filet, deboned
2 tablespoons canola (or other high-heat oil), divided

6 small corn or flour tortillas
1 medium tomato, diced
1 avocado, sliced 


Lime and cumin cabbage, creamy chipotle adobo dressing and tangy tomatoes bring these easy-to-assemble tacos to life.

For cabbage:
In a medium bowl combine cabbage, sea salt, lime juice and cumin. Marinate 10-15 minutes or until the cabbage has softened. Add chopped cilantro and/or basil and toss.

For adobo sauce:
In a small bowl combine mayonnaise and chipotles in adobo together.

For fish:
Heat 1 tablespoon oil in a small pan on medium-high heat. Spread oil evenly in pan, place fish in pan and brown on each side 2-3 minutes.
Add second tablespoon of oil and turn heat down to medium-low. Cook 5 minutes more on each side, or until the fish is opaque all the way through. Scrape off skin.

For taco assembly:
Spread 1-2 teaspoons dressing down the center of each tortilla. Divide cabbage and spread next to dressing. Divide fish evenly between tortillas and place on top of dressing. Top each tortilla with tomato and avocado, and fold in half to eat.

Serving Size:
Makes 6 tacos
Seattle Tilth
Kate Bandzmer, Community Kitchens Northwest Intern