Mango Chipotle Fish Tacos

Bahan-bahan (4 porsi)

• 1 pound mild white fish (I used tilapia, but cod, mahi mahi, red snapper, etc. would also work)
• salt and pepper
• 1 tablespoon olive oil
• 4 -6 small flour or corn tortillas, warmed*
• 1 avocado, peeled, pitted, and sliced
• 1 batch mango slaw (see below)
• 1 batch creamy chipotle lime sauce (see below)
• 1 ripe mango, peeled, cored, and diced
• 2 cups shredded cabbage (green, red, or a combination)
• 2/3 cup shredded carrots
• 2/3 cup roughly-chopped fresh cilantro leaves, loosely-packed
• 1/2 cup thinly-sliced green onions
• juice of 1 lime (about 2 tablespoons)
• 1 cup sour cream or Mexican crema
• 1 -2 chipotles in adobo sauce
• juice of 1 lime (about 2 tablespoons)
• pinch of salt
• (optional: 1 tablespoon honey, if you’d like a sweeter sauce)