Fish tacos with chipotle cream

Our recipe calls for broiling the fish so that the dish comes together quickly and easily all year round and mimics the grilled fish tacos enjoyed at beachside shacks. This version of the favorite features earthy, spicy chipotle en adobo, a canned, smoked and sauced version of ripened jalapeños available in the Mexican section of most grocery stores. Transfer what you don't use of the chipotles and their sauce to an airtight container and refrigerate it. It will keep for several weeks, or up to a year if frozen. We blend the spicy chili sauce with sour cream to tame its heat and make a dressing for the fresh cabbage slaw that tops the tacos. Paired with some avocado, either sliced or whipped into guacamole, you've got a taco that will transport you to the beach in every bite!