Fish and Shrimp Tacos with Citrus Vinaigrette Coleslaw

Cinco de Mayo is typically one of my favorite holidays. This year, however, I spent Cinco de Mayo driving in the rain with a U-haul for 11 hours after moving my sister out of her  college apartment. Since we missed out on Cinco de Mayo we decided to celebrate Seis de Mayo with these fish and shrimp tacos. The fish and shrimp have a bold flavor because of the marinade and taste great in a taco with my cabbage slaw.


Ingredients:
1 lb halibut (or other white fish)
1 lb shrimp, peeled and deveined
Flour or corn tortillas
1/2 cup chopped cilantro
Chipotle in adobo, 1 chipotle chopped
1/2 tsp. cumin
1/2 tsp. ancho chili powder
1/4 tsp. garlic powder
1 tsp. salt
1/4 tsp. freshly ground black pepper
Zest and juice of 1 lime
3 tbsp. olive oil

Directions:
Combine cilantro, chopped chipotle, 1 tbsp. adobo, cumin, ancho chili powder, garlic powder, salt, pepper, zest of one lime, and 3 tbsp. olive oil in ziplock bag. Stir well. Add fish and shrimp and let marinate 1 hour. Preheat grill on medium. Add juice of 1/2 lime to marinade and let marinate 5 more minutes. Don't add the lime juice until the last 5 minutes or the lime juice will cook the fish and shrimp. Skewer shrimp. Pat fish dry and sprinkle with salt and pepper. Grill fish for 3-4 minutes per side or until flaky. Grill shrimp for 1-2 minutes per side or until cooked through. Serve with tortillas and slaw.

Citrus Vinaigrette Coleslaw:

Ingredients:
1 head cabbage, julienned
Zest and juice of 1 lime
1/4 cup cilantro, chopped
2 tbsp. olive oil
Salt
Pepper

Directions:
Whisk lime juice, olive oil, and cilantro in a small bowl. Season to taste with salt and pepper. Toss with cabbage in large bowl. Serve with fish and shrimp tacos.