The Pioneer Woman Tasty Kitchen
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Skinny Baja Fish Tacos

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Level: Easy

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Description

These tacos are loaded with fresh flavors rather than fat. A spicy mango salsa really sends these over the top!

Ingredients

  • FOR THE MANGO SALSA:
  • 1-½ 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
  • FOR THE FISH:
  • 1-½ teaspoon Chili Powder
  • ¼ teaspoons Salt
  • ¼ teaspoons Pepper
  • 1-½ pound White Fish Fillets (such As Tilapia)
  • 2 Tablespoons Preferred Cooking Oil
  • FOR THE TACOS:
  • 8 whole Corn Tortillas, Warmed
  • ½ cups Broccoli Slaw Vegetables (store Bought)
  • 1 cup Plain Nonfat Greek Yogurt
  • 1 whole Lime, Cut Into Wedges (for Serving)

Preparation

1. In a medium-sized bowl, mix together mango salsa ingredients. Set aside.

2. Mix together chili powder, salt and black pepper in a small bowl. Sprinkle on both sides of the fish fillets.

3. Heat the cooking oil in a large skillet over medium heat. Add half of the fish. Fry the fish for 2-3 minutes per side, until opaque and cooked through. Remove cooked fish from the pan to a plate and keep warm. Repeat with remaining fish.

4. Use a fork to break up the fish into small pieces and divide it among 8 tortillas. Divide the broccoli slaw, fruit salsa and plain Greek yogurt evenly among the 8 tacos. Serve with lime wedges.

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