Chipotle Fish Tacos (spicy*)

Makes three or four tacos.

• 1 large tilapia filet
• Chipotles in adobo sauce, ground in food processor to make a paste*
• 1 avocado
• 1 cup shredded red cabbage
• 1 small Roma tomato, diced
• verde salsa 
• Whole wheat soft taco shells (3-4)
• a couple slices of lime
• Cumin, Chili powder, ground pepper and Old Bay seasoning (low sodium!)

1. Season each side of the tilapia with cumin, chili powder, ground pepper and old bay.  (A lot of seasoning is good!)  Cook in pan on stove with a little olive oil (or spray pan so it won’t stick) a few minutes on each side.  Break up in pan and cook an additional minute to heat thoroughly.
2. Heat the shells either in a pan on the stove or in the oven for a few minutes.  Spread chipotle paste on one side of the taco shell (this stuff is potent - if you don’t like a lot of spice, use very little.) 
3. Layer the following in taco shell over chipotle paste - fish pieces, avocado slices, tomatoes, salsa & cabbage.  Squeeze lime over the whole thing, fold over and enjoy!

*We just keep a container of this in the fridge and put it on everything.  It keeps for a really long time when sealed.  The tacos would be just as awesome without the chipotles if you don’t want super spicy.