8 small flour tortillas or corn tortillas
Tropical Carrot Slaw:
1/2 c. shredded carrots
1/4 c. thinly sliced red onion
1/4 c. corn
1/4 c. diced mango (or pineapple)
1 tsp. lime juice
1 tsp. Mango White Balsamic Vinegar
1 tsp. Cilantro and Roasted Onion Olive Oil
Fish:
1 lb. Tilapia fillets
1 Tbsp. Cilantro and Roasted Onion Olive Oil
1 tsp. chili powder
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. pepper
Fish Taco Sauce:
1/2 c. Greek yogurt
1/2 c. reduced fat mayonnaise
1 Tbsp. Mango White Balsamic Vinegar
1/2 tsp. cumin
1/2 tsp. ground coriander
1/2 tsp. dried dill weed
1/2 tsp. dried oregano
1/4 tsp. ground chipotle chili powder
1 Tbsp. fresh cilantro, chopped
squeeze of lime
Cut the tortillas into quarters and stuff them gently into muffin tin cups and bake until crisp and toasty.
Carrot Slaw:
Mix ingredients in a bowl.
Fish:
Brush fillets with Cilantro and Onion Olive Oil and sprinkle with spices, and salt and pepper. Broil on high for 6 minutes. Do not flip fish. Top with a squeeze of lime.
Fish Taco Sauce:
Mix ingredients in a bowl.
Serve with diced fresh tomato, avocado, and more mango.
