Make Chipotle Slaw: In a large bowl, combine cabbage, carrot, green onion, serrano and chipotle peppers and garlic. In a medium bowl, combine sour cream, mayonnaise, lime juice, salt, and pepper. Pour over cabbage mixture and toss to coat. Refrigerate until ready to serve.
What's cooking? Just ask some of our favorite chefs from local Iowa restaurants, and they'll tell ya! Always a crowd-pleaser: Chef George Formaro with Orchestrate Hospitality's Gateway Market Fish Tacos. Watch how it comes together on HSTV.com.
Servings and Ingredients
|2 c. green cabbage, shredded|
|1 medium carrot, shredded|
|3 green onions, sliced|
|1 chipotle pepper in adobo sauce, finely chopped|
|½ serrano pepper, seeded and finely chopped|
|½ tsp. garlic, minced|
|½ c. Hy-Vee sour cream|
|¼ c. Hy-Vee mayonnaise|
|½ lime, juiced|
|1 tsp. Hy-Vee salt|
|1 tsp. Hy-Vee ground black pepper|
|6 (2-to-3-oz. each) tilapia fillets, or salmon fillets|
|¼ c. Gerorge's blackened spice|
|2 tbsp. Gustare Vita olive oil|
|6 Hy-Vee fajita size corn or flour tortillas|
|Tomato, chopped, for garnish|
|Avocado, pitted, peeled, and sliced for garnish|
|Green onions, thinly sliced, for garnish|
Things To Grab
- Large bowl
- Medium bowl
- Large skillet
Make Fish Tacos: Season fish fillets with blackening spice; set aside. Heat oil in a large skillet over medium heat. Add half of the seasoned fillets to the skillet. Cook fillets in batches about 5 minutes or until internal temperature reaches 145 degrees, turning once halfway through. Remove cooked fillets from skillet and repeat with remaining portions. Wipe skillet clean.
Add tortillas to skillet and cook 30 seconds to 1 minute on each side or until warmed through.
Divide slaw among warmed tortillas. Add one piece of cooked fish to each tortilla and top with chopped tomatoes, avocados, and green onions, if desired.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 40mg
- Sodium: 900mg
- Total Carbohydrates: 13g
- Protein: 14g
HSTV.com; What's Cooking; Courtesy of Gateway Market