Servings: Serves: 2 servings

Ingredients Ingredients
1 tbsp Frank's Red Hot Original Seasoning Blend 1 tbsp Frank's Red Hot Original Seasoning Blend
1 tbsp ground cumin 1 tbsp ground cumin
2 mild saltwater fish fillets 2 mild saltwater fish fillets
2 tbsp coconut oil 2 tbsp coconut oil
4 taco shells or 6" flour tortillas 4 taco shells or 6" flour tortillas
2 cups Chipotle Coleslaw 2 cups Chipotle Coleslaw
2 green onions, sliced into thin rounds 2 green onions, sliced into thin rounds
Instructions Instructions
Blend the Frank's Red Hot and cumin. Place the fish fillets on a plate and sprinkle evenly and generously with the seasoning. Blend the Frank's Red Hot and cumin. Place the fish fillets on a plate and sprinkle evenly and generously with the seasoning.
Heat the coconut oil on medium high heat in a medium nonstick skillet. Place the 2 fish fillets seasoned side down into the skillet. While they cook, sprinkle the top, unseasoned side with a generous layer of seasoning. Heat the coconut oil on medium high heat in a medium nonstick skillet. Place the 2 fish fillets seasoned side down into the skillet. While they cook, sprinkle the top, unseasoned side with a generous layer of seasoning.
Cook about 5 minutes per side, ensuring fish is fully cooked. Cook about 5 minutes per side, ensuring fish is fully cooked.
Remove fish to a plate and break into bite-sized chunks. Remove fish to a plate and break into bite-sized chunks.
Fill each taco shell or soft flour tortilla with a layer of coleslaw and a layer of fish chunks. Top with green onions and serve. Fill each taco shell or soft flour tortilla with a layer of coleslaw and a layer of fish chunks. Top with green onions and serve.
Enjoy! Enjoy!
 
Chipotle Coleslaw Chipotle Coleslaw
 
Prep time 10 mins Prep time 10 mins
Total time 10 mins Total time 10 mins
Serves: 12 servings Serves: 12 servings
Ingredients Ingredients
½ cup mayonnaise ½ cup mayonnaise
½ cup sour cream ½ cup sour cream
2 tbsp red wine vinegar 2 tbsp red wine vinegar
1 tbsp honey 1 tbsp honey
1 tbsp canned chipotle pepper in adobo sauce (1 small with sauce), chopped 1 tbsp canned chipotle pepper in adobo sauce (1 small with sauce), chopped
¼ tsp salt ¼ tsp salt
4 cups shredded green cabbage 4 cups shredded green cabbage
4 cups shredded red cabbage 4 cups shredded red cabbage
1 cup shredded carrot (about 2 carrots) 1 cup shredded carrot (about 2 carrots)
4 green onions, sliced into thin rounds 4 green onions, sliced into thin rounds
Instructions Instructions
Dump the mayonnaise, sour cream, vinegar, honey, chipotle pepper (including adobo sauce), and salt into a blender. Blend smooth. Dump the mayonnaise, sour cream, vinegar, honey, chipotle pepper (including adobo sauce), and salt into a blender. Blend smooth.
In a large bowl, toss together cabbage, carrots, and half the green onion. Pour the dressing over the top and toss well. Add salt to taste if desired. Refrigerate for 30 minutes and up to 4 hours. In a large bowl, toss together cabbage, carrots, and half the green onion. Pour the dressing over the top and toss well. Add salt to taste if desired. Refrigerate for 30 minutes and up to 4 hours.
Garnish with remaining green onions and serve. Garnish with remaining green onions and serve.