Chipotle Fish Tacos

• 2 cups shredded cabbage (about 1/4 head)
• 2 tablespoons prepared chipotle mayonnaise
• Salt and pepper
• 1/2 cup fine cornmeal
• 2 8-oz. tilapia fillets, sliced lengthwise into 8 1-inch strips
• 1 teaspoon seafood seasoning (such as Old Bay)
• 1/4 cup vegetable oil
• 1 avocado, pitted and thinly sliced
• 8 corn tortillas, warmed
• 1 lime, cut into wedges

1. In a medium bowl, stir together cabbage and mayonnaise to combine. Taste and season with salt and pepper.
2. Place cornmeal in a shallow bowl. Season fish with salt and pepper and rub with seafood seasoning. Dredge both sides in cornmeal. Warm oil in a large nonstick skillet over medium-high heat. Working in batches if necessary, place fish in a single layer in skillet. Cook, turning as necessary, until exterior is crisp and browned and center is translucent, 3 to 5 minutes total. Remove to a paper towel-lined plate. Repeat with remaining fish, if necessary.
3. Divide coleslaw, fish and avocado among tortillas. Serve with lime wedges.

cabbage, mayonnaise, salt, cornmeal, tilapia fillets, seafood seasoning, vegetable oil, avocado, corn tortillas, lime

Taken from www.myrecipes.com/recipe/chipotle-fish-tacos (may not work)