Type what you have

Ingredients

• ✓ chipotle pepper in adobo
• butter
• leek
• salt
• red bell pepper
• garlic
• ground cumin
• thyme
• white pepper
• vegetable broth
• potato
• milk
• heavy cream

Instructions

1. 1 Melt butter in a large pot over medium-low heat. Add leeks and salt; cook, stirring often, until very soft, about 20 minutes. Stir in red bell pepper and garlic; cook and stir for 2 minutes. Add chipotle pepper, cumin, thyme, and white pepper; cook and stir for 2 minutes.
2. 2 Stir vegetable broth and potatoes into the pot. Bring to a boil; reduce heat to low and cover. Simmer soup, stirring occasionally, until potatoes are tender, about 30 minutes. Stir in milk and cream. Remove from heat and let cool slightly, 10 to 15 minutes.
3. 3 Puree soup with an immersion blender to desired smoothness. Simmer until heated through, about 5 minutes.

By Buffalo Winters

Ingredients

• ✓ chipotle pepper in adobo
• salt
• adobo sauce
• sour cream
• black pepper
• salt
• garlic powder
• red wine vinegar
• lime
• olive oil
• jalapeno pepper
• cilantro
• coleslaw mix
• lime
• flour tortilla
• mahi mahi fillet
• olive oil
• black pepper
• salt
• onion powder
• cumin
• paprika
• chili powder

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
2. 2 Mix together chili powder, paprika, cumin, onion powder, salt, and pepper for tacos in a small bowl until well combined.
3. 3 Brush 2 tablespoons oil all over the prepared pan, then add mahi mahi fillets. Drizzle remaining 1 tablespoon oil over the fillets and rub to coat. Sprinkle spice mixture evenly over both sides of the fillets.
4. 4 Bake in the preheated oven until fish flakes evenly with a fork and drippings are caramelized, 10 to 12 minutes.
5. 5 While the fish is baking, prepare slaw by combining coleslaw mix, cilantro, jalapeno pepper, oil, lime juice, vinegar, garlic powder, salt, and pepper in a bowl; toss until well combined.
6. 6 Stir together sour cream, chipotle in adobo, adobo sauce, and salt for crema together in a small bowl.
7. 7 Char tortillas over a gas flame.
8. 8 Remove fish from the oven and flake it with a fork.
9. 9 Fill tortillas with fish and slaw. Drizzle with crema and squeeze lime wedges over top.

By Nicole McLaughlin