Crispy Fish Tacos with Chipotle Lime Sauce

3 Gardein Fish Filets, Cooked Per Instructions

4 Taco Shells

Cilantro

2 cups Shredded Cabbage

Cream Sauce

1 Nuts For Cheese Un-Brie-Lievable

1 Chipotle Pepper in Adobo Sauce (Can)

1 tbsp Lime Juice

2 tbsp Fresh Cilantro

Splash of Water

Coleslaw Dressing

1 tbsp Olive Oil

3 tbsp Lime Juice

½ tsp Apple Cider Vinegar

1 tbsp Maple Syrup (or more, if you like it sweet!)

½ tbsp Vegan Mayo

Mango Salsa

1 Mango, Diced

2 tbsp Red Onion, Diced

10 Cherry Tomatoes, Sliced

1 tbsp Fresh Lime Juice

1 tbsp Chopped Fresh Cilantro

Cook the fish according to package instructions. While that is cooking, assemble your sauce, coleslaw and salsa.

Cream sauce: add everything to a blender and blend until creamy and smooth. Use water sparingly, just so that the sauce and blend properly

Coleslaw: assemble the dressing and whisk together. Add the cabbage and toss to combine.

Mango salsa: Add everything to a bowl and toss to combine.

Assemble the Tacos

Take a taco shell (your choice if you want to heat them up prior to. We recommend heating corn tacos on a skillet for 2-3 minute each side, or under a broiler for less than 1 minute) - and add the coleslaw, fish, salsa, drizzle of the chipotle sauce and top with fresh cilantro.

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Crispy Fish Tacos with Chipotle Lime Sauce