INGREDIENTS

1 lb cod filet
6–8 soft (6-inch) flour tortillas

Fish Marinade

2 tbsp olive oil
2 tbsp fresh lime juice
½ tsp ground chipotle chili pepper
½ tsp kosher salt
Mango Slaw Dressing
1 cup plain yogurt
½ cup mayonnaise
1 tbsp fresh lime juice
1 tbsp honey
2 tsp apple cider vinegar
½ tsp ground chipotle chili pepper
½ tsp ground cumin
½ tsp kosher salt
1 (16oz) bag coleslaw mix
1 large ripe mango, peeled and chopped
¼ cup chopped fresh flat-leaf parsley
Garnish
1 large ripe avocado, sliced
1 lime, cut into wedges
Flat-leaf parsley, chopped

DIRECTIONS

1. Place fish in a microwave-safe dish and coat with olive oil, lime juice, chipotle chili pepper and salt. Cover and marinate refrigerated for 30 minutes.
2. For the dressing, whisk yogurt, mayonnaise, lime juice, honey, apple cider vinegar, chipotle chili pepper, cumin, and salt together in a small bowl. In a medium bowl, toss coleslaw mix, mango, and parsley together with ½ cup dressing. Set remaining dressing aside.
3. To cook the fish, cover with a lid or vented plastic wrap and place in microwave. When the fish finishes cooking, let stand for 5 minutes.
4. To assemble taco, spoon reserved dressing in the bottom of each tortilla and top with slaw. Break up some of the cooked fish and place over the slaw. Top with more dressing, avocado slices, a squeeze of lime juice, and chopped parsley. Serve immediately.
Serves 4