Mango Chipotle Fish Tacos

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  1 lbs Tilapia, Fillet
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  salt and pepper
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  4 Tortilla, Flour, 6-Inch(120g)
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  1 Avocado(150g)
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  1 Mango(336g)
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  2 cup Cabbage, Green
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  0.7 cup Carrots
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  0.7 cup Cilantro, Fresh
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  0.5 cup Green Onion (Scallion)
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  1 cup Sour Cream

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  1 Chipotle peppers in adobo sauce(7g)
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  2 tbsp Lime Juice, Fresh
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  pinch of salt
• •
  1 tbsp Honey

Instructions

1. 1Blend the chipotle peppers in adobo sauce, sour cream, honey, and lime juice in a food processor until completely smooth, about 1–2 minutes. Transfer to a bowl and set aside.
2. 2Thinly slice the cabbage and carrots, dice the mango, slice the avocado, and chop the cilantro and green onions. Toss the cabbage, carrots, mango, cilantro, and half the green onions together in a large bowl until combined.
3. 3Pat the tilapia fillets dry and season both sides generously with salt and pepper.
4. 4Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes. Add the tilapia and cook 2–3 minutes per side until opaque and flaking easily with a fork. Transfer to a plate and flake into bite-sized pieces using two forks.
5. 5Warm the flour tortillas in the skillet over medium heat for 30–45 seconds per side until pliable, working in batches if needed.
6. 6Assemble the tacos by filling each warm tortilla with flaked fish, a few avocado slices, and a generous spoonful of the cabbage-mango slaw. Drizzle with chipotle sauce and top with remaining green onions.
7. 7Divide the assembled tacos evenly into 4 portions and serve immediately, or cool to room temperature and divide evenly into 4 airtight containers for storage.