Chipotle Fish Tacos with Mango Lime Slaw
Looking for a way to kick taco night up a notch? Just add a kick of jalapeño and sweet mango salsa with this flavorful recipe from Danica’s Daily.
Directions
- Preheat oven to 350°F and bake fish according to package instructions.
- While fish is baking, prepare slaw by combining slaw ingredients in a large bowl and tossing until combined. Set aside to marinate for 20 minutes.
- Prepare the mango slaw, taco toppers and grill tortillas.
- Mix the greek yogurt and chipotle and set aside.
- Once the fish is cooked, remove from the Bake Perfect Oven Bag and transfer to a plate.
- Divide fish evenly among tortillas and drizzle with chipotle spread. Top with mango slaw, queso fresco cheese, cilantro if using and 1 slice avocado per taco.
- Serve with lime wedges and enjoy!
Ingredients
6 ounces Simply Baked Tilapia with signature seasoning (2 packets)
6 extra thin yellow corn tortillas
1/4 cup 0% Greek yogurt
1 tablespoon chipotle in adobo, chopped
1 cup mango slaw (recipe below)
1 ounce queso fresco cheese, crumbled
1/2 avocado, sliced
1/4 cup cilantro, roughly chopped, optional
6 lime wedges, optional
FOR SLAW:
1 1/2 cups cabbage mix
1/2 red bell pepper, diced
1 mango, diced
1 jalapeño, seeded and diced
1/2 cup cilantro, roughly chopped
1 lime, juiced and zested
1/2 tablespoon agave nectar
1/2 teaspoon taco seasoning
Sea salt and black pepper
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