-
Place the fish in a baking dish.
-
Add the juice of half a lime, garlic, chipotle chili powder, and 1 tablespoon of the oil.
-
Season with salt and pepper and turn the fish in the marinade until evenly coated.
-
Let it marinade in refrigerator for 30 minutes.
-
Coat a large frying pan with no-stick spray.
-
Combine the cabbage and ¼ cup the cilantro in a large bowl and squeeze a lime half over it.
-
Drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss to combine.
-
Set the slaw aside.
-
Coat a large frying pan with no-stick spray.
-
Heat in medium heat, add the fish and cook for 3 minutes or until golden brown, turn and cook for 2 more minutes.
-
Shred the fish and set aside.
-
Combine yogurt and chipotles in a food processor, add salt and pepper to taste.
-
Warm the Old El Paso tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean dishcloth and set aside while you prepare the fish.
-
Add fish, slaw, , mango, green chills and some additional fresh cilantro.
-
Top with the chipotle yogurt mixture.