Turkey Bacon Chipotle Fish Tacos

Southwest Zest

Ingredients:

• 3 Strips Godshall’s Fully Cooked Turkey Bacon (Minced Coarse)
• 1/2 Cup Mayo
• Juice of 1/2 lime juice
• 1 Small Sprig Fresh Cilantro (Minced Fine)
• 2 Dashes Garlic Salt
• 1/4 Teaspoon Ground Chipotle Chile
• 1 Dash Paprika
• 1 Dash Thyme
• 1 Teaspoon Vinegar (White)
• 4 Soft Tortillas
• 1 lb Tilapia
• 3 Tablespoons Olive Oil
• 1/2 Head Cabbage (Shred Sliced)
• 2 Limes (Sliced)
• 1/4 Cup Corn (Drained)

Instructions:

1. Combine first 9 ingredients in a mixing bowl and whisk until combined. Cover and set aside.
2. Sprinkle salt and pepper on fish and combine lime and olive oil, pouring mixture over filets. Marinate for 15 minutes in sealed plastic bag in refrigerator.
3. Preheat a pan to Med-High and coat with non-stick spray.
4. Cook fish about 3 minutes on each side or until thoroughly cooked but not dried out.
5. Set aside cooked fish and gently warm tortillas about 30 seconds per side on Medium High.
6. Flake fish apart and distribute over tortillas then spread 1 tablespoon of chipotle mayo sauce over each and top with cabbage and corn. Serve with lime wedges.
7. ENJOY!