Spicy Fish Tacos with Pineapple Slaw

So you made the stir-fry, but you have some pineapple left over? And you loveeee fish tacos? Well, I have a treat for you!

You need:
1 can of chipotle peppers in adobe sauce (International section, by Goya products).
1/2 cup sour cream (reduced fat/fat free or Greek Yogurt fat free is an awesome substitute)
3/4 cup chopped cilantro
some olive oil
1 pound firm fish--salmon, mahimahi, tilapia if you must... I used canned wild Alaskan salmon because a. time b. cost c. quality of fish
4 cups thinly shaved green cabbage (love that food processor!)
1/2 small red onion, thinly sliced (I food processed this, too, since it was already out and utilized)
1/2 jalapeno, seeded and minced (I took this out; didn't seem necessary with the chipotle, but if you LOVE spice, go for it!)
1/2 cup small diced FRESH pineapple
1 lime
1/2 tsp cumin
1/2 oregano
1 avocado, pitted and sliced
corn or flour tortillas, toasted

As you can see, a decent amount of prep. But don't let that scare you! These tacos are amazing! And even if you don't like fish, you can always substitute with chicken, beef, shrimp, or even black beans. The flavor is incredible.

Ok, so here's what you do:

In a bowl, combine the chiptole peppers with the sour cream/Greek yogurt and 1/2 cup of the cilantro. Now, this is to taste. The recipe I used said to use 1/2 of a 7 oz can. But if you can't handle heat, you should use an EXTREMELY small portion. These chipotles pack a lot of bang for their buck. I used one pepper for myself and scooped out many of the seeds, and it was still pretty spicy. So beware. This could ruin it for you. I suggest tasting it as you go until you've reached your "hot spot."

If you're using real fish (or chicken, or beef, or shrimp), coat your fish with the sauce, reserving 1/4 of the mixture. Try to let it marinate for at least 30 minutes. If you're me, dump your canned salmon right on in there (do the same for precooked black beans). Then toss your fish, chicken, beef, shrimp on the barbie. Grill it up nice--you want it charred. Turn once, 6-8 minutes total for fish. Then coarsely chop it up.

While it's marinating, combine cabbage, red onion, jalapeno, pineapple, the juice of the 1 lime, the rest of the cilantro, cumin, and oregano. Toss and season with salt.

This cole slaw is incredible. Seriously. You have no idea. Magnificent. I might serve this separate from these tacos one day.

Ok, now lay out your toasted tortillas (or not toasted if you're me and you're starving and a few minutes and another dirty dish is starting to make you anxious). Divide your fish/meat among them. Top with the slaw and a slice or 2 of avocado. Spoon reserved sauce on top. Serves 4. (You get 2 each! yay!)