Smoky Fish Tacos
Cucumber and Mango Salad
Ingredients
- 2 lb tilapia fillets
- 1½ Tbsp chipotle taco seasoning
- 2 Tbsp olive oil
- 3 Tbsp spicy chipotle mayonnaise
- ¼ cup sour cream
- 3 Tbsp fresh lime juice
- 1 (16-oz) pkg tricolor coleslaw
- 12 soft taco-size corn tortillas
- 2 avocados, cubed
- Lime wedges
Instructions
- Sprinkle fish with seasoning. Cook fish in hot oil in a large nonstick skillet over medium-high heat until fish flakes with a fork. Cut fish into large chunks.
- Stir together mayonnaise, sour cream, lime juice, salt, and pepper in a large bowl. Add slaw; toss.
- Heat tortillas according to package directions. Top with fish, avocado, and slaw. Serve with lime wedges.
Side Dish Ingredients
- 2 Tbsp rice wine vinegar
- 2 Tbsp olive oil
- 1 Tbsp honey
- ¼ tsp crushed red pepper
- 1 seedless cucumber, peeled and cut into half-moons
- 1 (10-oz) pkg diced mango
- ¼ cup coarsely chopped salted, dry-roasted peanuts
- 2 Tbsp chopped fresh cilantro
Side Dish Instructions
- Whisk together vinegar, oil, honey, and red pepper in a large bowl. Add remaining ingredients; toss.
30 Minute Meals Meal Plan
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