Skinny Baja Fish Tacos

• 1- 1/2 cup Finely Chopped Mango
• 2 whole Canned Chipotle Peppers In Adobo Sauce, Finely Chopped
• 2 Tablespoons Chopped Cilantro Leaves
• 1 Tablespoon Honey
• 1 teaspoon Lime Zest
• 1 Tablespoon Fresh Lime Juice
• 1- 1/2 teaspoon Chili Powder
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper
• 1- 1/2 pound White Fish Fillets (such As Tilapia)
• 2 Tablespoons Preferred Cooking Oil
• 8 whole Corn Tortillas, Warmed
• 1/2 cups Broccoli Slaw Vegetables (store Bought)
• 1 cup Plain Nonfat Greek Yogurt
• 1 whole Lime, Cut Into Wedges (for Serving)

1. 1.
2. In a medium-sized bowl, mix together mango salsa ingredients.
3. Set aside.
4. 2.
5. Mix together chili powder, salt and black pepper in a small bowl.
6. Sprinkle on both sides of the fish fillets.
7. 3.
8. Heat the cooking oil in a large skillet over medium heat.
9. Add half of the fish.
10. Fry the fish for 2-3 minutes per side, until opaque and cooked through.
11. Remove cooked fish from the pan to a plate and keep warm.
12. Repeat with remaining fish.
13. 4.
14. Use a fork to break up the fish into small pieces and divide it among 8 tortillas.
15. Divide the broccoli slaw, fruit salsa and plain Greek yogurt evenly among the 8 tacos.
16. Serve with lime wedges.

mango, peppers, cilantro, honey, lime zest, lime juice, chili powder, salt, pepper, tilapia, cooking oil, corn tortillas, broccoli, yogurt, lime

Taken from tastykitchen.com/recipes/main-courses/skinny-baja-fish-tacos/ (may not work)