Fish Tacos with Creamy Chipotle Cabbage Slaw

Make the slaw 1. Combine the cabbages, carrots, onion, scallions, and jalapeño in a large bowl. 2. In a medium bowl, whisk the mayonnaise, yogurt or sour cream, lime juice or lime juice and vinegar, sugar or honey, and the cumin and chipotle powder, if using, until smooth and creamy. 3. Pour the dressing over the cabbage mixture and toss to combine. Season with salt and pepper to taste. Cover and refrigerate for at least 20 minutes before serving and up to 2 days. (If refrigerating for more than an hour or so, drain off any liquid that pools at the bottom of the bowl prior to serving.) Cook the fish 4. In a shallow bowl, combine the flour, chipotle powder, and 1 teaspoon salt, or to taste. Pat each fish fillet dry and lightly dredge in the flour mixture, shaking off any excess flour. 5. Heat 1 tablespoon oil in a skillet over medium heat and place 2 fillets at a time in the pan. Gently panfry for 3 to 6 minutes, until the underside of the fish turns opaque. Use a spatula to flip the fillets and cook until opaque throughout. Place on a paper towel–lined plate, drain the remaining oil from the pan, and repeat with 1 tablespoon oil and the remaining 2 fillets. 6. To serve, for each fish fillet, heat tortillas in a clean skillet in batches with the 1 remaining tablespoon oil, flipping them once, then place them on a plate. Assemble the tacos 7. Cut each fillet in half and divide the fish evenly among the tortillas. Toss the slaw to recombine and then add a spoonful to each taco along with some cilantro, if desired.