Crisp green and red cabbage get tossed with fresh lime juice, olive oil, and cilantro, then left to soften into a bright, tangy slaw that adds crunch to every bite. A smoky chili-cumin-paprika spice blend gets rubbed on before a quick sear in a hot skillet, building a deeply savory, golden crust in just a few minutes. A creamy chipotle-lime sauce brings tangy heat, and warm corn tortillas cradle it all alongside optional avocado slices for extra richness. A final squeeze of lime pulls the whole plate together with a pop of acidity. This one comes together fast enough for a weeknight but tastes like a proper taco-night spread, and it's a solid pick to keep on hand for a vegan dinner rotation.
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In a large mixing bowl, toss the green cabbage, red cabbage, and cilantro with the lime juice, olive oil, and salt until evenly coated. Set aside to marinate for at least 15 minutes while you prepare the fish and sauce ā the slaw will soften slightly and the flavors will meld.
In a small bowl, whisk together the mayonnaise, lime juice, minced chipotle peppers, and salt until smooth. Taste and adjust the chipotle to your preferred heat level. Refrigerate until ready to serve.
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