Chipotle Fish Tacos with Broccoli Slaw

I was surprised when I saw how easy these fish tacos and slaw were to prepare.  I was able to prep this the night before.  Then after school I just added the sauce, baked the fish and slaw, and served.  This tastes great on a tortilla or in a bowl. Feel free to add more or less of the chipotle depending on your spice preference.

Ingredients:

3 tablespoons honey

2 canned chipotle peppers plus 1-2 tablespoons adobo sauce

2 tablespoons olive oil

1 lime zested and juiced

1 16 ounce bag broccoli slaw

1 cup matchstick carrots

5 mini sweet peppers sliced

1 jalapeno or serrano chili sliced

1 pound cod or tilapia filets

1 tablespoon fresh cilantro

Sliced avocado, hot sauce, lime wedges for toppings

Directions:

1. Preheat the oven to 425 degrees.
2. Add honey, chipotle peppers, olive oil, adobo sauce, and lime juice to a food processor.  Pulse to chop the peppers and mix the sauce.
3. Spread out the broccoli slaw in a 9×13 dish and top with matchstick carrots, peppers, and chili.
4. Place fish on top of the slaw.
5. Pour the glaze over the fish and on the slaw. 
6. Bake 18-20 minutes until fish is flaky and cooked through.
7. Serve on tortillas or in a bowl.
8. Top with avocado, hot sauce, lime wedges, etc…
9. Enjoy!