What's for dinner: My twist on fish tacos

This is one of Bob and my favorites. It doesn't take a lot of time, and I've perfected it with killer flavors. My twist on fish tacos: spicy red cabbage slaw and a creamy avocado cilantro guac.

What you'll need:
A little less than a pound of firm white fish- I've used tilapia, halibut, this time I used Alaskan cod, skinless fillets
Olive oil
2 avocados
1 bunch fresh cilantro
2 limes
1 Spanish onion
Light mayo, or plain yogurt if you're looking to make the dish a little lighter
1 small can chipotle peppers in adobo sauce
1 head red cabbage
Corn tortillas

For the slaw:
Shred red cabbage, set aside
Remove three (or more if you're brave) of the chipotles, dice finely, removing seeds (these things are hot!)
Mix together two tablespoons of mayo/yogurt with chipotles, add in another tablespoon of adobo sauce from can
Add juice of half a lime and salt to taste
Combine with shredded cabbage
Cover and leave in fridge to allow flavors to blend

For the avocado cilantro sauce:
Dice and lightly mash 2 avocados into a bowl
Add juice of half a lime
Roughly chop a large handful of cilantro, add to bowl
Finely dice about 1/4 cup of sweet Spanish onion, add to bowl
Salt to taste

To prepare the fish:
Heat olive oil in a large pan (wait until the oil is really hot, this way you'll get a great sear and the fish won't absorb as much of the oil)
Fish should be at room temp, pat dry for maximum searing
Lightly salt and pepper on both sides of the fillets
Place fish in pan, only a couple minutes per side
Use a fork to separate the fish into large chunks and sprinkle with lime

Heat some corn tortillas and assemble {best when served with margaritas!}


Spicy red cabbage slaw

Avocado cilantro topper

Chipotles in Adobo Sauce {my secret ingredient}

The final product