Name: Fish Tacos
Cook time: 10 min
Total time: 10 min
Yield: Makes 6 servings
Ingredients: 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

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.

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.

Recipe notes

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