Fish Tacos with Mango Salsa and Chipotle Aioli (long version)



Makes 10 — 12 tacos
Complete time 40 mins

For Chipotle Aioli
2/3 glass low-fat mayonnaise
1 (8 ounce) container Greek yogurt
3 Tbsp. lemon liquid
1 garlic clove, grated
3 Tbsp. chipotle sauce
Salt, to taste

COMBINE and REFRIGERATE

For Mango Salsa
1 bell pepper, diced
1 purple onion, diced
1 jalapeno pepper, deseeded and diced (optional)
3 mangos, peeled and diced
ΒΌ glass sliced cilantro
2 garlic cloves, minced
Juice of just one lime
Salt, to taste

COMBINE all ingredients and REFRIGERATE.

For Tacos
1 pound cod or tilapia
4 Tbsp. fresh lime liquid
2 Tbsp. vegetable oil
10 — 12 tortillas
2 glasses shredded cabbage

MARINATE fish in lime liquid and vegetable oil in a cup meal for 15-30 mins. REMOVE fish from marinade and GRILL or SAUTE over medium-high temperature until fish flakes quickly with a fork. LET fish cool off somewhat, then FLAKE into bite-sized chunks. WARM tortillas within the microwave for 5-10 seconds, then TOP with fish, aioli, mango salsa and cabbage.

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