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Baja-Style Fish Tacos with Grilled Slaw and Chipotle Mayo
Ingredients
  • 1 quarter-wedge of 1 medium head green cabbage, cored
  • Good-quality olive oil for brushing
  • Salt and pepper
  • 1 ⁄ 2 cup chopped fresh cilantro
  • Juice of 2 limes
  • 1 ⁄ 2 cup mayonnaise
  • 1 tablespoon canned chipotle chile mashed with some of its adobo, or to taste
  • 1 1 ⁄ 2 pounds skinless white fish fillets
  • 8 6-inch corn tortillas (or 16 if you like to double ’em up)
  • Lime wedges for serving
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