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Servings: 10

Total Time: 40 minutes

  • 2/3 cup low-fat mayonnaise
  • 1 8 oz container Greek yogurt
  • 3 Tbsp lemon juice
  • 1 clove garlic, grated
  • 3 Tbsp chipotle sauce
  • 1 bell peppers, diced
  • 1 red onion, diced
  • 1 jalapeno pepper, deseeded and diced (optional)
  • 3 mangos, peeled and diced
  • 1/4 cup chopped cilantro
  • 2 clove garlic, minced
  • 2 Tbsp lime juice
  • 1 pound cod or tilapia
  • 4 Tbsp lime juice
  • 2 Tbsp vegetable oil
  • 10 tortillas
  • 2 cup shredded cabbage

Fish tacos can be easy to make at home! This mango salsa and chipotle aioli is sure to be a crowd pleaser.

Directions

  1. For Chipotle Aioli combine first five ingredients and refrigerate.
  2. For Mango Salsa combine next seven ingredients and refrigerate.
  3. For the Fish taco base, marinate fish in lime juice and vegetable oil in a glass dish for 15-30 minutes.
  4. Remove fish from marinade and grill or saute over medium-high heat until fish flakes easily with a fork.
  5. Let fish cool slightly, then flake into bite-sized chunks.
  6. Warm tortillas in the microwave for 5-10 seconds, then top with fish, aioli, mango salsa and cabbage.
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