Chipotle Fish Tacos

A good Fish Taco is all about texture and flavor. Tilapia is a great canvas for this particular recipe, and it's pretty easy to get your hands on.

The fish fillets are seasoned liberally with chili powder and baked. For crunch and heat, the fish is topped with a chipotle mayo slaw. Bright mango pico is a nice sweet balance to the chipotles. And for a little extra creaminess, an avocado slice is the perfect crowning jewel!

Chipotle Fish Tacos are full of color and flavor. A perfectly fresh and light meal!

Chipotle Fish Tacos

Ingredients

For the slaw

· ¼ cup mayo

· 1 tbsp diced chipotles in adobo

· 1 tbsp apple cider vinegar

· ¼ tsp salt

· ¼ tsp pepper

· 3 cups red cabbage, shredded thin

For the mango pico

· 1 mango, diced small

· 2 tbsp jalapeno, minced

· 2 tbsp red onion, minced

· ¼ cup cilantro, chopped

· Juice of a lime

For the tacos

· 1lb tilapia fillets

· 2 tbsp olive oil

· ½ tsp salt

· ¼ tsp pepper

· 1 ½ tbsp chili powder

· 12 corn tortillas

· 2 avocados, sliced

· Lime wedges

For the slaw, whisk together mayo, chipotles, vinegar, salt and pepper in a large bowl. Add the cabbage. Toss to coat. Chill while preparing the tacos.

Fr the mango pico, combine all ingredient in a small bowl. Chill while preparing the tacos.

Preheat oven to 400F.

Place the fish fillets on a greased baking sheet. Drizzle with olive oil. Season liberally with salt, pepper and chili powder. Bake for 15 minutes until cooked through.

Wrap the tortillas in foil and warm in the oven while the fish cooks.

Place a piece of the fish into the center of a warmed tortilla. Spoon over mango pico. Top with slaw and sliced avocado. Serve with lime wedges.

Serves 4

Gluten Free Friendly!

Double check your ingredient labels on the tortillas to ensure they are manufactured in a GF facility.