4fish fillets, (any white fish like cod, mahi mahi, halibut)
2tablespoonsextra virgin olive oil
2cupsthinly sliced red cabbage
Chopped cilantro for garnish
If using store-bought chipotle mayo, skip this step. In a food processor, add mayo, chipotle peppers and adobo sauce. Pulse until well blended. Set aside.
Mix the smoked paprika, garlic powder, chili powder, cumin, salt and pepper in a small bowl. Lay the fish fillets on a clean work surface and sprinkle the spice mix evenly over each filet, rubbing it on all sides.
In a non-stick skillet set over medium-high heat, heat 1 tablespoon of olive oil. Add 2 of the fish fillets and cook, undisturbed, about 4 minutes. Flip the fillets and cook for another 4 minutes. Transfer to a plate. Add the remaining tablespoon of oil to the pan and swirl to coat. Repeat the cooking process with the remaining 2 filets.
Using a fork, shred the fish fillets. Divide the cooked shredded fish evenly into the 12 corn tortillas. Add shredded red cabbage, cilantro and drizzle with chipotle mayo. Serve and enjoy!