Chipotle Lime Fish Tacos with Cranberry Raspberry Slaw

Chipotle Lime Fish Tacos with Cranberry Raspberry Spiced Slaw


Chipotle Lime Fish

2 1/2 pounds of white fish (tilapia, cod, flounder)

1 teaspoon Wildtree Smoky Bacon Flavor Grapeseed Oil (a guilt-free taste of frying in bacon)

2 tablespoons Wildtree Chipotle Lime Rub

a dusting of flour to lightly cover fish

Cranberry Raspberry Spiced Slaw

4 cups purple cabbage, finely sliced

3/4 cup carrots, shredded (I use either a food processor or a cheese grater)

1/4 cup cilantro, chopped

2 tablespoons sugar, or sugar substitute

3 tablespoons Wildtree's Spiced Cranberry Jam (if in a pinch, use cranberry sauce with cinnamon, allspice and nutmeg)

3 tablespoons Wildtree Raspberry Balsamic Vinegar

1/4 teaspoon sea salt

Smoky Bacon Chipotle Lime Spiced Corn Tortillas

Brush 12 6-inch corn tortillas with Smoky Bacon Flavored Grapeseed Oil and sprinkle with Chipotle Lime Rub and a little kosher salt, if you'd like. Heat a stir-fry pan or griddle and heat tortillas over medium high heat for a minute on either side to lock in flavor and bring to a warm temperature. 


1. Toss cabbage, carrots and cilantro in a large bowl. Combine all other slaw ingredients in a small bowl to create dressing. Pour over vegetable mixture and mix for one minute and allow flavors to marry in refrigerator for 30 minutes.

2. Meanwhile, lightly brush both sides of fish filets with oil. Sprinkle  fish filets with Chipotle Lime Rub. Prehead grill or saute pan to high heat and lightly oil. Grill or cook fish on one side for 3-4 minutes depending upon thickness, then flip and cook for an additional 3-4 minutes, or until fish is cooked through and flakes with a fork.

3. Serve with warmed tortillas and Cranberry Raspberry Spiced Slaw.

What Matters Most Now