missionmightymom

Ingredients- makes 3 servings

4 tilapia filets

1 firm avocado- diced

1 firm mango- diced

1 hand-full of fresh cilantro- finely chopped

The juice of 1 lime

Cumin

Salt & Pepper

Extra Virgin Olive Oil (EVOO)

6 corn tortillas

**Optional: 1 jalapeno pepper- finely chopped

Instructions

1. Heat EVOO in a skillet over medium heat.
2. Season both sides of each tilapia filet with cumin and place in skillet and cook for 3-5 minutes and then flip. Cook an additional 3-5 minutes until fish is flaky.
3. While fish is cooking, combine mango, avocado, cilantro, the juice of half a lime, s&p, (and jalapeno if you choose) in a mixing bowl.
4. Heat your corn tortillas.
5. When fish is finished cooking, remove from the skillet and sprinkle with lime juice.
6. Place a generous amount of tilapia on to each tortilla and top with your mango-avocado salsa.

I served my fish tacos with black beans and sauteed squash, zucchini, and tomatos.