Fish Tacos with Mango Salsa and Lime Sauce
1 lb. flaky white fish, I usually use tilapia or catfish
4 Tbsp. fresh lime juice
2 Tbsp. vegetable oil
2 Tbsp. soy sauce
1 Tbsp crushed red pepper flakes
10 to 12 corn tortillas
2 cups shredded cabbage (red or green, I like red for color)
1/2 cup low-fat plain yogurt
2 Tbsp fresh lime juice
1 chipotle chile in adobo sauce, finely chopped
1 garlic clove, finely chopped or pressed
1 Tbsp honey
1 bell pepper (red, yellow, and/or orange), diced.
1/2 small red onion, finely chopped
1 jalapeno pepper, seeded and diced
2 mangoes, peeled and cubed
1 large handful cilantro chopped
2 cloves garlic, minced
Juice of 1 lime
Salt and pepper to taste
Combine the oil, red pepper flakes, soy sauce, olive oil, and lime juice together. Marinate the fish while preparing the lime yogurt sauce.
Prepare the chipotle-lime sauce by combining the yogurt, sour cream, lime juice, chipotle chile, and chopped garlic in a bowl. Season to taste with salt.
Prepare mango salsa by mixing all ingredients together and season to taste with salt.
Remove fish from the marinade and cook through, serve in warmed tortillas, garnish with cabbage and cilantro.