- 1 tbsp olive oil
- 1 lb tilapia fillets (or another lean white fish, such as cod or halibut)
- 5 corn tortillas (or flour, if you prefer)
- 2 limes
- 1 avocado, peeled, pitted, and sliced
- ½ head of cabbage, shredded
- 5 tbsp Mango Lime Salsa (recipe follows)
- 1 ripe mango, peeled, pitted, and small diced (about 1 1/2 cups)
- ½ medium red onion, finely chopped
- 1 jalapeno, finely chopped (include ribs and seeds for a hotter taste)
- 3 tbsp fresh cilantro, chopped
- 3 tbsp fresh lime juice
- ½ avocado, peeled, cored, and small diced
- ½ tsp salt
- ½ tsp pepper
- To Make the Tacos:
- Heat the oil in a frying pan over medium heat.
- Place the fish in the pan and cook for 2 to 3 minutes on each side. Use a fork to check the fish. It should be flaky and milky white when done. Overcooking will cause it to be dry and tough.
- Divide the fish into five servings.
- Place one serving of fish on each tortilla.
- Squeeze the limes over the fish, add the avocado slices, and top with the shredded cabbage and Mango Lime Salsa.
- To Make the Salsa:
- Combine all of the ingredients except the salt and pepper in a bowl.
- Season with salt and pepper.
- Serve with tortilla chips or on Caribbean Dream Fish Tacos.