Here’s a recipe from one of the cooking demonstrations we attended on our cruise.  I made these today for our get-together for my niece’s birthday.  And they do live up to their name. These were a big hit. I made double the slaw because it’s good enough to eat on its own.

Best Ever Fish Tacos

What you need:  broiled or grilled white fish; tangy cabbage slaw, chipotle sauce, flour tortillas.

For the Fish:
1/2 c. fresh orange juice
1/4 c. fresh lime juice
1 tablesp. honey
Kosher salt and pepper
vegetable oil
White fish of your choice (cod, halibut, tilapia, etc.)

Combine orange juice, lime juice and honey. Set aside. Season the fish with salt and pepper and brush with vegetable oil. Broil or grill the fish 10 minutes per inch of fillet (5 minutes per side). Remove and coat with orange juice mixture.

For the Tangy Cabbage Slaw:
1/4 c. seasoned rice vinegar
1 tablesp. sugar
2 tablesp. vegetable oil
1/4 head finely shredded cabbage
1 carrot, shredded
2 tablesp. minced red onion
1 handful cilantro, chopped
salt and pepper to taste
(Note: I used a 16 oz bag of Fresh Express 3 Color Deli slaw instead of shredding the cabbage and carrot, because I’m lazy)

In a small bowl, combine rice vinegar and sugar. Heat in microwave for about 40 seconds. Remove and stir until sugar is completely dissolved. Cool. Whisk in oil and set aside. In a medium sized bowl, combine cabbage, carrot, onion and cilantro. Combine with the dressing. Taste and adjust seasoning with salt pepper. (Note: I added salt, pepper and some celery seed to the dressing BEFORE tossing it with the cabbage.)

For the Chipotle Sauce:
1/2 c. mayonnaise
1/2 c. sour cream or plain yogurt
1 green onion, chopped
1 to 2 tablesp. of the sauce from a can of chipotles in adobo
1 tablesp. fresh lime juice
1 tablesp. honey
1 small clove of garlic, pressed
salt and pepper to taste

Place all ingredients in a food processor or blender and process until smooth. Taste and adjust seasoning with salt and pepper. (Note: the can of chipotles I purchased was a bit short on sauce, so I pureed the contents of the can, and then used 1 tablespoon of that for the sauce. One tablespoon makes a flavorful mild sauce; add more chipotle/adobo if you want it spicier.)

Final assembly:
Place a small amount of slaw atop a tortilla. Top with fish and chipotle sauce. Roll and serve along with your favorite condiment (guacamole, pico de gallo, queso blanco, cilantro, onion, lime, whatever floats your boat).

(Recipe from Holland America)