YIELD: 20 tacos 5 small red onions (6 to 7 oz. each) 20 frozen breaded white fish fillets or 40 breaded fish sticks5 cups chopped mango2½ cups slivered red or green bell pepper1¼ cups chopped cilantro⅔ cup lime juice2½ cups sour cream⅓ cup mashed chipotle chiles in adobo sauce20 large crisp taco shells 1. Peel and trim onions; cut in half from top to bottom. Place each half flat side down on the cutting surface. Make narrow vertical cuts from top to bottom of the onion to make narrow ...
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