Chipotle Fish Tacos with Special Slaw and Avocado Sauce (Chicken can be used)

Fish (Or Chicken) Marinade (1.5-2hrs):
1.5T Lime Juice
1tsp Brown Sugar
3T Chipotle Peppers in Adobo Sauce, minced
1tsp McCormick Cajun Seasoning
1/2tsp Garlic Powder
1/2tsp Onion Powder
1/4tsp Sea Salt
–
1/2T Extra Virgin Olive Oil or Coconut Oil

Avocado Sauce (Blend):
1/3c Sour Cream
1 Avocado, diced
1tsp Lime Juice (Store 100% kind)
1/2tsp Garlic Powder
1/8tsp Sea Salt
1/2tsp Dried Chives
1/8tsp Brown Sugar

Wasabi Slaw (TRUST ME!! USE!):
1.5c Coleslaw (Premix below, before adding)
1/3c Red Onion, thin sliced (Premix below, before adding)
–
3T Mayo
1T Prepared WASABI Sauce (I use Kikkoman’s)
1/8tsp Lemon Juice
1/4tsp Dill Weed
1/4tsp Paprika
1/8tsp Celery Salt
–
Hard/Soft Taco Shells
Canned diced Basil Oregano Garlic Tomatoes, drained

Marinade Fish/Chicken (Chicken marinades 4+ hours). Discard excess Marinade. Cook in skillet in Extra Virgin Olive Oil.
Avocado Sauce: Blend all til smooth.
Slaw: Mix below ingredients, add in Coleslaw and Onions.
Top shells with each. Lil fish goes long way! If using Soft Shells (As I did)- Roll. Heat Skillet. Spray with Butter Flavor Cooking Spray. Brown each side of Taco. Sprinkle with Garlic Powder.
Served with Tay’s Sweet Shrimp (Or Chicken) over Rice and Vegis
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