Easy Fish Tacos
By Paula DeenJUMP TO RECIPE
- 1 1/4 lbs tilapia fillets
- 1/2 cup mayonnaise
- 2 tsp adobo sauce from canned chipotle peppers
- 8 corn tortillas
- 1/4 head Savoy cabbage
- kosher salt, to taste
- black pepper, to taste
Heat grill pan to medium-high heat. Spray with non-stick spray. Season the fish on both sides with salt and pepper.
Grill fish for 4 minutes on each side. Turn the other burners on and heat each corn tortilla over the fire for 30 seconds.
Meanwhile, whisk together the mayonnaise and adobo sauce in a small bowl. Slice the cabbage.
Remove the fish from grill to a plate and flake with a fork into chunky pieces.
Assemble tacos: Spread mayo sauce on tortilla, and then top with fish, the cabbage and a sprinkling of salt.