Fish Tacos

Fresh, delicious, perfect on the grill; fish tacos check all the boxes. Celebrate Cinco de Mayo with this tasty meal. Two of my kids aren’t fish eaters, but when smothered in this delicious salsa they love it.

Fish Ingredients:

• ~ 1/4 to 1/3 lb white flakey fish; tilapia, cod, sole

• juice of one lemon

• juice of two limes

• 1 Tbs avocado oil

• salt and pepper to taste

Instructions:

Juice lemon and limes and put into a 9x13 pyrex baking dish. Add avocado oil and sprinkle salt and pepper to taste. Mix with a fork. Add fish to dish covering with juice and flipping so both sides are coated. Cover and let marinate for 1-6 hrs. Grill on a piece of foil @ 375 for 7-10. Checking for fish to flake and turn a solid white color. Alternately, cook in the oven at 375 degrees for about 10 min. Checking for doneness every 5 minutes. Remove from heat. Place in a tortilla and top with shredded cabbage and salsa from below.

Mango Salsa Ingredients:

• 3-4 mangoes (if using smaller champagne mangoes increase to 4-5)

• 1-2 limes

• 1/2 red pepper diced

• 1/2 red onion diced

• 1 Tbs jalapeno diced

• 1/3 c cilantro chopped

• pinch of salt

Instructions:

Dice all the mangoes. Place one mango and the juice of one lime into a small blender and mix. Set aside. In a medium sized bowl combine mango, red pepper, onion, jalapeño, cilantro, and salt. Mix well and add “mango lime juice” to it. Combine and taste. Add more salt and/or lime juice if needed.