Fish Tacos with Slaw

1 pound white flaky fish, such as mahi mahi or tilapia

¾ cup T.Lish Chipotle

1 lime, juiced

1 cup sour cream

2 tablespoon fresh cilantro, chopped

Kosher salt and freshly ground black pepper

8 flour or corn tortillas (6 inch)

Cabbage Slaw, recipe follows

Lime wedges, for serving

Fresh cilantro leaves, for serving

Preheat grill to medium-high heat. Place fish in a medium size dish. Pour in a ½ cup T.Lish Chipotle and fresh lime. Let marinate for 15 to 20 minutes.

While the fish marinates, mix together the sour cream, ¼ cup T.Lish Chipotle and fresh cilantro. Set aside for serving.

Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Place the tortillas on the grill and grill for 20 seconds. You can also heat in a hot skillet on stove. Divide the fish among the tortillas and garnish with slaw, chipotle sour cream and garnishes of choice.

Cabbage Slaw:

2 cups white cabbage, shredded

2 cups red cabbage, shredded

½ cup green onion, thinly sliced

1 jalapeno, thinly sliced or chopped

Juice of 1/2 lime

¼ cup T.Lish Chipotle (more if desired)

Kosher salt and freshly ground black pepper

Add the T.Lish Chipotle and fresh lime to the first four ingredients. Add salt and pepper to taste. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving.