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.