1 cup Reduced fat mayonnaise
2 canned Chipotle peppers, rinsed seeds and ribs removed
1/4 cup Diced red onion
1/4 cup Sweet pickle relish
4 Tilapia filets
* salt to taste
2 cups Crushed tortilla chips
2 cups Angel hair shredded cabbage
1/3 cup Fresh cilantro
3 Tbsp. Lime juice
2 Tbsp. Vegetable oil
1 diced Jalapeño pepper
In a blender or food processor blend together mayonnaise, peppers, red onion and relish until smooth.
Lay fish on a baking sheet and spoon sauce over fish. Top fish with crushed tortilla chips and bake for 15 minutes at 425F. Serve with crispy cilantro slaw.
Mix Cilantro Slaw Incredients together and chill until ready to serve
No Nutritional Information Available
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