Fish Tacos with Mango Salsa and Cilantro Lime Sauce

By Sparrow2222

Ingredients

• For Lime Sauce:
• 1 lb. flaky white fish, such as halibut, tilapia, sole, or snapper (we used Amberjack)
• 4 Tbsp. fresh lime juice
• 2 Tbsp. vegetable oil
• 2 Tbsp. soy sauce
• 10 to 12 corn tortillas
• 3 cups shredded cabbage
• 2 tablespoons mayonnaise
• ½ cup low-fat yogurt
• 2 tablespoons fresh lime juice
• 1 chipotle chile in adobo sauce, finely chopped
• 1 garlic clove, finely chopped or pressed
• Salt
• For Mango Salsa:
• 1 bell pepper (red, yellow, and/or orange), deseeded and chopped into ¼-inch squares
• ½ small red onion, finely chopped
• 1 jalapeño pepper, deseeded and diced
• 2 just-ripe mangoes, peeled and chopped into ½-inch square chunks
• 1 handful cilantro, washed, dried, destemmed, and chopped
• 2 cloves garlic, minced
• Juice of 1 lime
• Salt to taste

Preparation

Step 1

Prepare the fish marinade by combining the fresh lime juice with the vegetable oil and soy sauce in a rectangular glass or ceramic dish. Add the fish, turn to coat, and leave to marinate while you prepare the rest of the ingredients.

Prepare the chipotle-lime sauce by combining the mayonnaise, yogurt, sour cream, lime juice, chipotle chile, and chopped garlic in a bowl. Season to taste with salt.

Prepare mango salsa by mixing all ingredients together in a medium-large bowl and season to taste with salt.

Remove fish from the marinade and grill or sauté until cooked through. Warm the tortillas, either in the oven, microwave, or saute in oil. Set out individual bowls of the sauce, salsa, and shredded cabbage.

For each individual taco, place some of the fish (breaking off chunks of the cooked fillets) on a tortilla, drizzle with the chipotle-lime sauce, and top with cabbage and mango salsa.