INGREDIENTS
3/4 lb
red snapper
1 1/2 cups
salsa
3 tbsp
canola oil
12
corn tortillas
1 1/2 cups
cabbage
2
avocados
3/4 cup
napa cabbage
2 tbsp
red cabbage
1/2 cup
tomato
3 tbsp
yellow tomato
2 tbsp
cilantro
1 tbsp
chipotle in adobo
1 tsp
rice vinegar
1 1/2 tbsp
mayonnaise
1 tsp
honey
2 tbsp
lime juice
1 pinch
salt