Fish Tacos with Chipotle Coleslaw

Steamy summer weather begs for a light dinner. Preferably one you can make on the grill. These fish tacos are perfect after a day spent lounging by the pool, sipping pina coladas at the beach, or traversing the town on your bicycle.

But they're also perfect after a day crunching numbers at your desk, when your ledger was illuminated by the ghastly glow of fluorescent tube lights. Where your office dress code dictated that closed-toed pumps and (gasp!) pantyhose hid your pedicure.

So roll your windows down on your commute home tonight. Crank up the summer jams and wear your shades.

Fish tacos will remind you that summer is really here.

Fish Tacos with Chipotle Coleslaw
Serves: 4
Coleslaw adapted from Centsational Girl

8 corn tortillas
1/4 cup low fat mayonnaise
1/4 cup low fat sour cream
2 limes, divided (You need the juice from the first lime and slice the second lime into wedges for serving.)
1/2 teaspoon adobo sauce (from a can of chipotle chiles in adobo)*
2 tablespoons chopped fresh cilantro, plus extra cilantro for serving
1 teaspoon agave (or substitute honey)
Salt
14 ounces coleslaw mix (The bag of shredded cabbage, carrots, etc. Feel free to shred your own if you're so inclined.)
1 1/2 pounds tilapia fillets
Chili powder
Olive oil
Guacamole, for serving

Preheat the oven to 350 degrees. Wrap tortillas in foil and pop them in the oven for about 10 minutes, until tortillas are soft and pliable. (You can also heat the tortillas in the microwave or on the grill if you prefer.)

In a medium bowl, whisk together mayonnaise, sour cream, the juice from 1 lime, adobo sauce, chopped cilantro, agave, and salt to taste. Stir in the coleslaw mix. Refrigerate until you're ready to serve.

Heat your grill (or a grill pan if your gas grill is out of gas...sigh) to medium high. Meanwhile shake a bit of salt and chili powder on both sides of the tilapia. No need to measure. Just sprinkle the seasoning on until it looks good to you. Drizzle the tilapia with olive oil so it doesn't stick and then grill for about 3 minutes on each side, until the fish flakes easily with a fork. Flake the fish into big chunks and set onto a platter for serving.

Let everyone build their own tacos. I like to load my tortilla with fish, coleslaw, a generous squeeze of lime, and a few leaves of cilantro.

*If you like things spicy, feel free to chop up a bit of the actual chipotle chile and stir it into the coleslaw. I'm a bit of a spice wimp, so I skipped it.