Yield: 4 servings. Cream: 3 cloves garlic, finely minced 2 chipotle chiles en adobo, seeded and chopped ½ tsp. adobo sauce from can of chipotle chiles 2 lemons, divided ½ tsp. cumin powder 8 oz. 2% fat strained Greek yogurt Salsa: 2 mangos, peeled, pitted and diced (about 1½ cup) 6 scallions, thinly sliced (white and light green parts only) ½ cup fresh cilantro leaves, chopped 1 Tbsp. fresh orange juice 1 ripe avocado, diced Fish: 1 Tbsp. cumin powder 1 Tbsp. chili powder ...

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