Fish Tacos with Chipotle Lime Sauce

From www.loveandoliveoil.com

ingredients:

1 pounds flaky white fish, such as halibut, tilapia, sole, or snapper (we used Amberjack)
4 tablespoons fresh lime juice
2 tablespoons vegetable oil
2 tablespoons soy sauce

For Lime Sauce:
2 tablespoons mayonnaise
1/2 cup low-fat yogurt
2 tablespoons fresh lime juice
1 chipotle chile in adobo sauce, finely chopped
1 garlic clove, finely chopped or pressed
Salt

For Mango Salsa:
1 bell pepper (red, yellow, and/or orange), deseeded and chopped into 1/4-inch squares
1/2 small red onion, finely chopped
1 jalapeno pepper, de-seeded and diced
2 just-ripe mangoes, peeled and chopped into 1/2-inch square chunks
1 handful cilantro, washed, dried, de-stemmed, and chopped
2 cloves garlic, minced
Juice of 1 lime
Salt to taste

To assemble:
10 to 12 corn tortillas, warmed
3 cups shredded cabbage

directions:

Combine the fresh lime juice with the vegetable oil and soy sauce in a rectangular baking dish (not metal). Add the fish, turn to coat, and set aside to marinate for at least 15 minutes.

For lime sauce, in a small bowl, combine the mayonnaise, yogurt, lime juice, chipotle, and garlic. Season to taste with salt.

For salsa, toss together peppers, onion, mango, cilantro, garlic, and lime juice in a bowl; season to taste with salt.

Remove fish from the marinade and grill or saute over medium-heat until cooked through and browned. Let cool slightly then flake into bite-size chunks.

To assemble, place a bit of fish on a warm tortilla, drizzle with the chipotle-lime sauce, and top with cabbage and mango salsa.