Fish Tacos with Mango Guacamole

• Seafood

  • 1 1/2 lbs Halibut filet

• Produce

  • 1/4 head Cabbage, fresh purple
  • 3 ears Corn, fresh
  • 2 cloves Garlic
  • 1 Lime, wedges

• Condiments

  • 2 tbsp Chipotle peppers in adobo sauce
  • 2 tbsp Lime juice
  • 3 tbsp Mayonnaise

• Baking & Spices

  • 1/2 tsp Cayenne
  • 1/2 tsp Pepper
  • 1/2 tsp Salt
  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 4 tsp Cumin

• Bread & Baked Goods

  • 12 Corn tortillas, Small

• Dairy

  • 1 cup Greek yogurt, fat free

Found on tasteandsee.com

Description

Directions

• Using a food processor combine yogurt, Chipotle peppers in adobo sauce, mayonnaise and minced garlic.
• Pulse gently until texture is smooth and creamy.
• Finely shred cabbage, cutting in very thin strips.
• In a small bowl combine cabbage with lime, cumin, cayenne, salt, pepper, and olive oil.
• Spray each corn tortilla with cooking spray and cook in a hot preheated sauté pan for 30 seconds on each side. Monitor them closely and do not allow them to burn. Set aside.
• Season the halibut with salt, pepper, and cumin.
• Saute in olive oil over medium-high heat for 3-4 minutes per side.
• Remove from heat and gently cut or break the fish into taco-sized pieces.
• Assemble the tacos, starting with the fish, then adding Mango Guacamole, cabbage mixture, cooked corn, and finish with creamy chipotle sauce. Garnish with fresh cilantro and lime wedges for a hit of citrus.

Nutrition