Chipotle Lime Fish Tacos
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1.5 pounds mahi mahi fillets, skinless
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6-8 6-inch corn tortillas (or flour), warmed
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3 tablespoons Chipotle Extra Virgin Olive Oil
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2 tablespoons lime juice
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1 tablespoon soy sauce
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1 1/2 tsp paprika
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1 1/2 tsp brown sugar
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1 tsp ground cumin
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp Hepp’s Lime (or Lemon) Salt
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1/2 teaspoon dried oregano
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Little Salad Bar Southwest Chopped Salad Kit (from Aldi), prepared as package directions
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Mango Salsa (purchased at Aldi)
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Avocado Crema
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1 medium avocado
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1/2 cup sour cream (or Greek yogurt)
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2 tablespoons mayonnaise
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1 tablespoon lime juice
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1/2 teaspoon Hepp’s Lime Salt
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1/4 teaspoon ground cumin
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1/4 teaspoon garlic powder
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Directions
While the fillets are marinating, in a seperate small bowl, prepare the avocado crema. Combine all ingredients and smash well until smooth, set aside.
Heat an additional 2 tablespoons Chipotle Extra Virgin Olive Oil in a large skillet on medium-high. Place marinated mahi mahi fillets in the skillet. Cook for about 2 minutes before turning over. Cook for an additional 2 minutes on the other side.
Place a warm tortilla on a plate. Place a portion of the mahi mahi fillet on the tortilla. top with Little Salad Bar Southwest Chopped Salad, mango salsa and avocado crema.