Chile-Lime Fish Tacos with Cabbage Slaw

Steps

1. 1

   Toss the cabbage and cilantro with the juice of 1 lime and a good pinch of salt. Let it stand while you cook so the cabbage softens slightly.

2. 2

   Stir the mayonnaise with the chipotle and adobo sauce.

3. 3

   Season the fish all over with the chili powder, cumin and 3/4 teaspoon salt. Heat the oil in a large nonstick skillet over medium-high heat until shimmering.

4. 4

   Cook the fish without moving it until browned underneath, then turn carefully and cook the second side until it flakes easily and reads 145°F in the thickest part. Work in batches if needed. Break into large flakes.

5. 5

   Warm the tortillas in a dry skillet over medium-high heat, turning once, until soft and lightly spotted, then stack them in a towel to keep warm.

6. 6

   Fill each tortilla with fish, a spoonful of slaw, a drizzle of chipotle mayo and avocado if using. Serve with the lime wedges.