Easy Chipotle Fish Tacos with Mango Slaw - Smart Nutrition with Jessica Penner, RD

Ingredients

• 4 fillets of fish, cut into finger size strips (breaded or non)
• 8 corn tortillas
• ¼ cup mayo
• ¼ cup plain Greek yogurt
• 2 chipotle peppers in adobo sauce
• 14 oz 398g coleslaw mix (about 4 cups)
• ½ large mango or 1 small (cut into small, thin slices)
• ¼ cup chopped fresh cilantro
• 2 tbsp lime juice (or the juice from 1 lime)
• ½ tsp salt