Name: Mango Chipotle Fish Tacos
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 -6 tacos
Ingredients: 1 pound mild white fish (I used tilapia, but cod, mahi mahi, red snapper, etc. would also work); salt and pepper; 1 tablespoon olive oil; 4-6 small flour or corn tortillas, warmed*; 1 avocado, peeled, pitted, and sliced; 1 batch mango slaw (see below); 1 batch creamy chipotle lime sauce (see below); 1 ripe mango, peeled, cored, and diced; 2 cups shredded cabbage (green, red, or a combination); 2/3 cup shredded carrots; 2/3 cup roughly-chopped fresh cilantro leaves, loosely-packed; 1/2 cup thinly-sliced green onions; juice of 1 lime (about 2 tablespoons); 1 cup sour cream or Mexican crema; 1-2 chipotles in adobo sauce; juice of 1 lime (about 2 tablespoons); pinch of salt; (optional: 1 tablespoon honey, if you’d like a sweeter sauce)