Ingredients
1lbmild white fish
1pinchsalt
1pinchpepper
1tbspolive oil
6corn tortillassmall, (or flour tortillas) warmed
1avocadopeeled, pitted, and sliced
1ripe mangopeeled, cored, and diced
2cupscabbageshredded (green, red, or a combination)
⅔cupcarrotsshredded
⅔cupcilantro leavesloosely packed, roughly chopped
½cupgreen onionsthinly sliced
2tbsplime juice
1cupsour cream(or Mexican crema)
2chipotles(in adobo sauce)
2tbsplime juice
1pinchsalt
1tbsphoney(optional)
Preparation
Season both sides of the fish with a few generous pinches of salt and pepper.
Heat oil in a large saute pan over medium-high heat.
Add the fish and cook for 2 to 3 minutes per side, until the fish is cooked through and opaque and flakes easily. Remove from heat and transfer fish to a separate plate. Use two forks to flake the fish into bite-sized pieces.
Assemble your tacos by filling a tortilla with your desired amount of fish, a few slices of avocado, mango slaw. Then drizzle with the zesty chipotle sauce.
Toss all ingredients together in a large bowl until combined.
Add all ingredients to a blender or food processor. Process until completely smooth.
