Ingredients
Fish Tacos:
3 lbs white firm fish (cod, mahi mahi, halibut, haddock)
2 tbsp avocado oil
2 limes, juice
4 tsp low sodium taco seasoning
2 tsp garlic powder
1 tsp salt
1/2 tsp ground black pepper
18 small corn tortillas (or lettuce wraps)
Mango salsa:
2 large mangos, peeled & diced
1/2 cup red onion, finely chopped
1 small bunch cilantro, finely chopped
1 lime or lemon, juice
1 jalapeño, seeded & minced
1/2 tsp salt
Directions
In a small bowl, whisk taco seasoning, garlic powder, salt and pepper. In a large rimmed baking dish, add fish, drizzle with oil and rub it around. Sprinkle with mixed seasoning on both sides and set aside.
In the meantime, chop and add mango, red onion, cilantro, lime juice, jalapeno and salt to a medium bowl. Stir and set aside.
Preheat grill or grill pan on medium high heat and add a bit of oil to coat. Cook fish untouched until white and opaque on the bottom, about 4 minutes. Carefully flip on the other side and cook another 4 minutes. You might have to cover fish on a grill pan for a few mins to allow to cook through. Probably it will fall apart which is fine. Transfer to a platter.
Warm up tortillas on the grill or microwave and keep under a towel.
To assemble a taco, flake fish with a fork, place desired amount in a warm tortilla and top with mango salsa.
*Use fish and mango leftovers next day in a buddha bowl – meal prep for lunch the next day!