Chipotle Fish Tacos

Ingredients

• 1  avocado pitted thinly sliced
• 2 cups cabbage shredded ()
• 2 tablespoons chipotle mayonnaise prepared
• 8  corn tortillas warmed
• 0.5 cup cornmeal fine
• 1  lime cut into wedges
• 15 servings salt and pepper 
• 1 teaspoon seafood seasoning (such as Old Bay)
• 16 oz tilapia fillets sliced lengthwise into 8 1-inch strips
• 0.3 cup vegetable oil 

Equipment

• bowl
• frying pan
• paper towels

Directions

1. In a medium bowl, stir together cabbage and mayonnaise to combine. Taste and season with salt and pepper.
2. Place cornmeal in a shallow bowl. Season fish with salt and pepper and rub with seafood seasoning. Dredge both sides in cornmeal. Warm oil in a large nonstick skillet over medium-high heat. Working in batches if necessary, place fish in a single layer in skillet. Cook, turning as necessary, until exterior is crisp and browned and center is translucent, 3 to 5 minutes total.
3. Remove to a paper towel-lined plate. Repeat with remaining fish, if necessary.
4. Divide coleslaw, fish and avocado among tortillas.
5. Serve with lime wedges.