Fish tacos are my latest summer obsession. I’ve been ordering them pretty much anytime we eat out, and I knew it was time for me to make them at home. Now that I’ve found a recipe I love, we are going to be eating these frequently throughout the next several months.
This recipe combines flaky white fish with a cool and creamy chipotle slaw. I love the contrast of the tender fish with the crunch of the slaw. Most of the recipes I found for fish tacos involved frying the fish, but I wanted something with a lighter feel. Plus, grilling it just felt right for the warm, sunny day we were having when we first made these. I’m so glad we went that route because this is one of my favorite recipes to date, and I’m not sure I would’ve loved a fried version as much (this coming from the girl who ate her weight in fried crab claws while in Alabama last week). If you aren’t a fish person, these tacos may just convert you.