Fish Tacos with Mango Guacamole

Ingredients

For the Spicy Creamy Chipotle Sauce:

1 cup fat free Greek yogurt

2 tablespoons of Chipotle peppers in adobo sauce

3 tablespoons mayonnaise

2 cloves garlic, minced

For The Cabbage:

¼ head of fresh purple cabbage

2 tablespoons lime juice

1 teaspoon cumin

½ teaspoon cayenne

½ teaspoon salt

½ teaspoon pepper

1 tablespoon olive oil

For The Fish Tacos:

12 small corn tortillas

3 ears of fresh corn, boiled 5 minutes and cut from the cob

1 ½ pounds halibut filet

1 tablespoon cumin

Salt & Pepper, a generous amount

Lime wedges for garnish

Preparation

For the Creamy Chipotle Sauce: Using a food processor combine yogurt, Chipotle peppers in adobo sauce, mayonnaise and minced garlic.

Pulse gently until texture is smooth and creamy.

For The Cabbage: Finely shred cabbage, cutting in very thin strips.

In a small bowl combine cabbage with lime, cumin, cayenne, salt, pepper, and olive oil.

For The Fish Tacos: Spray each corn tortilla with cooking spray and cook in a hot preheated sauté pan for 30 seconds on each side. Monitor them closely and do not allow them to burn. Set aside.

Season the halibut with salt, pepper, and cumin.

Saute in olive oil over medium-high heat for 3-4 minutes per side.

Remove from heat and gently cut or break the fish into taco-sized pieces.

Assemble the tacos, starting with the fish, then adding Mango Guacamole, cabbage mixture, cooked corn, and finish with creamy chipotle sauce. Garnish with fresh cilantro and lime wedges for a hit of citrus.