Cobia fish taco - Serves 2

Ingredients

• 1 lb. of cobia filets for tacos
• 2 cloves of minced garlic
• ½ tsp cumin
• ½ tsp old bay seasoning
• 1 tsp salt
• Black pepper to taste
• 2 tbsp. Extra virgin olive oil 
• Corn tortillas
• 2 hass avocados
• Tajin 
• Cilantro for garnish

Spicy chipotle slaw 

• 2 chopped chipotles in adobo sauce
• ½ a medium red cabbage, shredded 
• ½ cup shredded carrots
• ¾ cup mayo 
• Juice of 1 lime
• 1/2 tsp salt & ground black pepper

Instructions

1. In a mixing bowl, add your cobia, garlic, cumin, old bay, salt & pepper and olive oil. Mix this together and let this marinate in the fridge overnight or a minimum of 4 hours.
2. In a small bowl add your mayo, chipotles, salt, pepper & lime juice and mix. In another bowl add your shredded cabbage & carrots and dress with the chipotle mayo lightly. Set aside. 
3. To a cast iron skillet or medium heat add a tbsp. Of olive oil and add your marinated cobia fillets. Cook 5-7 minutes on each side until cooked through. To another non-stick pan over medium heat, cook your corn tortillas about 1 minute on each side. 
4. Assemble your tacos. First place your tortilla, 2 slices of avocado, a spoonful of slaw then a piece of fish & top it off with cilantro and tajin for garnish. Serve with a lime wedge.