This recipe calls for canned Chipotle Peppers in Adobo Sauce, which can be found on the hispanic foods aisle.
Ingredients
For the Fruit Salsa
- 1½ c. finely chopped mango
- 2 chipotle peppers in adobo sauce, finely chopped
- 2 Tbsp chopped cilantro
- 1 Tbsp. honey
- 1 tsp. lime zest
- 1 Tbsp. lime juice
For the Fish
- 1½ tsp. chili powder
- ¼ tsp. salt
- ¼ tsp. pepper
- 1½ lbs. white fish fillets (tilapia, halibut, cod)
For the Tacos
- 8 corn tortillas
- ½ c. broccoli slaw
- 1 c. plain Greek yogurt
- Lime wedges for serving
Instructions
- Mix together fruit salsa ingredients. Set aside.
- Mix together chili powder, salt, and black pepper in a small bowl. Sprinkle on both sides of the fish fillets.
- Heat 2 tbsp. oil in large skillet over medium heat. Add half of the fish. Fry the fish for 2-3 minutes per side, until opaque and cooked through. Remove from the pan and keep warm. Repeat with remaining fish.
- Use a fork to break the fish up into small pieces and divide it among 8 tortillas. Divide the broccoli slaw, fruit salsa, and plain Greek yogurt evenly among the 8 tacos. Serve with lime wedges.
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