Sheet Pan Fish Tacos

Steps

1. In a bowl, combine the shredded cabbage (or coleslaw mix), finely chopped cilantro, diced jalapeño, red wine vinegar, lime juice, salt, pepper, garlic powder, and 2 tablespoons of olive oil. Toss all ingredients together.
2. To make the chipotle sour cream, take about one chipotle pepper from a can and remove the seeds if desired. Finely chop it and add it to an 8 oz container of sour cream along with about 1 tablespoon of liquid from the adobo sauce. Stir until combined, then season with salt.
3. Preheat your oven to 425 degrees F. Coat a sheet pan with 2 tablespoons of olive oil.
4. Place the fish (mahi mahi or tilapia) on the sheet pan and brush it lightly with about 1 tablespoon of olive oil.
5. In a small bowl, mix together chili powder, cumin, onion powder, paprika, salt, and pepper to create a spice blend. Sprinkle this evenly over both sides of the fish.
6. Bake the fish in the oven until it is cooked through and nicely browned around the edges (about 425 degrees F).
7. While the fish bakes, prepare your tortillas by heating them up—either toasting them in the oven or charring them over a grill or stovetop.
8. To assemble the tacos, flake the cooked fish into pieces and place it on a tortilla. Top with the cabbage slaw mixture and drizzle with the chipotle sour cream.