1/2 cup mayonnaise
3 tablespoons chipotle pepper sandwich spread
1/2 cup lime juice
2 tablespoons oil
2 teaspoons honey
3/4 teaspoon salt
8 oz bag shredded cabbage
1 1/4 pounds fish fillets
1/4 of a jicama
5 oz pkg arugula
10 corn tortillas, warmed
In a bowl, whisk together mayo and 2 tablespoons chipotle spread.
In a second bowl, whisk lime juice, oil, honey and 1/4 teaspoon salt. Toss cabbage with 3 tablespoons lime dressing and 1/8 teaspoon salt, set aside.
Whisk 3 tablespoons mayo chipotle mixture into lime dressing. Pour 1/4 cup of lime mixture into a plastic bag with remaining chipotle spread and fish.
Brush grill with oil. Add fish to grill. Grill fish 5 minutes. Flip over, grill until cooked through.
Peel jicama, shave into ribbons. Toss with arugula, remaining lime mixture and 1/8 teaspoon salt.
Break fish apart, sprinkle with remaining salt.
Spread remaining mayo chipotle mixture onto tortillas. Top with fish and cabbage. Serve with arugula jicama salad.
Makes 5 servings.
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