Chipotle Fish Tacos

Name: Chipotle Fish Tacos
Prep time: 10 min
Cook time: 18 min
Yield: 8
Cuisine: Mexican,American,
Ingredients: 1 cup McCormick Chipotle Mayonnaise Dressing; 1 1/4 pounds white fish such as cod or tilapia; 1 cup finely crushed tortilla chips; 4 tsps chili powder; 2 tsps garlic salt; 16 (6-inch) flour tortillas warmed; 1 cup shredded red cabbage; 1 medium avocado seeded, peeled and chopped (about 1 cup); 1 medium ripe mango seeded, peeled and chopped (about 1 cup); 1/4 cup chopped fresh cilantro; 1 lime cut into wedges

10m

PREP TIME

18m

COOK TIME

379

CALORIES

11

INGREDIENTS

Ingredients 8 (2 taco) Servings

1 cup McCormick® Chipotle Mayonnaise Dressing
1 1/4 pounds white fish, such as cod or tilapia
1 cup finely crushed tortilla chips
4 teaspoons McCormick® Chili Powder
2 teaspoons McCormick® Garlic Salt
16 (6-inch) flour tortillas, warmed
1 cup shredded red cabbage
1 medium avocado, seeded, peeled and chopped (about 1 cup)
1 medium ripe mango, seeded, peeled and chopped (about 1 cup)
1/4 cup chopped fresh cilantro
1 lime, cut into wedges

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 425°F. Brush fish fillets on both sides with 1/2 cup of the Mayonesa. Mix crushed tortilla chips, chili powder and garlic salt in shallow dish. Press fish fillets in tortilla mixture, turning to coat on both sides. Arrange fish in single layer on foil-lined shallow baking pan sprayed with no stick cooking spray.
2 Bake 15 to 18 minutes, or until lightly browned and fish flakes easily with a fork. Flake fish into large chunks.
3 To assemble tacos, divide shredded cabbage among corn tortillas. Layer with 1/4 cup each of the fish and top each with avocado, mango, cilantro, a squeeze of lime juice. Drizzle with remaining Mayonesa.