Active Time

　　10 min

　　Total Time

　　10 min

　　This Baja treat is well known to residents of Southern California, where fish tacos have been popular since their introduction in the 1980s. The crunch of coleslaw contrasts with tender fish, and the creamy dressing is spiked with the smoky heat of chipotle chiles.

　　

Ingredients

Makes 6 servings

　　1 1/2 lb flounder fillets (preferably large)

　　2 tablespoons olive oil

　　1 teaspoon salt

　　1/2 teaspoon black pepper

　　1 cup mayonnaise

　　1/2 cup plain yogurt

　　1/2 teaspoon chipotle chile powder

　　1 (1-lb) bag coleslaw mix (8 cups)

　　12 (6- to 7-inch) corn tortillas (not low-fat)

　　Accompaniments: salsa, lime wedges

　　

Step 1

Preheat broiler.

　　

Step 2

Pat fish dry and place in a shallow baking pan, then brush fish with olive oil and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Broil fish 3 to 4 inches from heat, without turning, until opaque and just cooked through, about 4 minutes (depending on thickness of fillet).

　　

Step 3

While fish cooks, make sauce by stirring together mayonnaise, yogurt, chipotle powder, and remaining 1/2 teaspoon salt in a small bowl. Toss together coleslaw mix with 1/2 cup sauce in a large bowl.

　　

Step 4

Wrap stack of tortillas in dampened paper towels and microwave on high power until warm and pliable, 1 to 3 minutes. Discard paper towels and wrap tortillas in a cloth napkin to keep warm.

　　

Step 5

Transfer fish to a platter along with bowls of coleslaw, remaining sauce, salsa, lime wedges, and a basket of warm tortillas. Serve immediately.

　　Cooks' note:

　　For additional texture and color, instead of broiling the fish, sauté lightly floured fillets in a skillet with hot oil over high heat until lightly golden, about 2 minutes per side.