Mango Chipotle Fish Tacos
Ingredients
The tacos
-
1
pound
mild white fish
-
salt and pepper
-
1
tablespoon
olive oil
-
4–6
small
flour or corn tortillas
-
1
avocado
-
1
batch
mango slaw
-
1
batch
creamy chipotle lime sauce
Mango slaw
-
1
ripe mango
-
2
cups
shredded cabbage
-
⅔
cup
shredded carrots
-
⅔
cup
fresh cilantro leaves
-
½
cup
thinly-sliced green onions
-
1
lime
juice
Creamy chipotle lime sauce
-
1
cup
sour cream or Mexican crema
-
1–2
chipotles in adobo sauce
-
1
lime
juice
-
pinch of salt
-
1
tablespoon
honey (optional)
Instructions
- Season the fish with salt and pepper.
- Heat oil in a pan and cook the fish for 2-3 minutes per side until cooked through.
- Remove the fish and flake it into bite-sized pieces.
- Assemble the tacos with fish, avocado, and mango slaw, then drizzle with chipotle sauce.
- Serve immediately.
- For the mango slaw, combine all slaw ingredients in a bowl.
- For the chipotle lime sauce, blend all sauce ingredients until smooth.
Nutrition Facts (estimated)
Servings
4-6 tacos
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
20g
Sodium
300mg
Cholesterol
60mg
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