Happy Cinco de Mayo!
These quick and easy 20-minute fish tacos are the perfect addition for your Taco Tuesday + Cinco de Mayo crossover event.
|1||mango, peeled, pitted, and cubed|
|1||avocado, firm-ripe , peeled, pitted, and cubed|
|¼ c.||red onion, finely chopped|
|2 tbsp.||fresh cilantro, chopped|
|2 tbsp.||fresh lime juice|
|1 tsp.||Hy-Vee kosher sea salt, divided|
|1 lbs.||tilapia fillets|
|½ tsp.||Hy-Vee garlic powder|
|½ tsp.||Hy-Vee ground cumin|
|½ tsp.||Hy-Vee cayenne pepper|
|1 tbsp.||Gustare Vita olive oil|
|4||(8-inch each) Hy-Vee flour tortillas|
Place mango, avocado, onion, cilantro, lime juice, and 1/2 teaspoon salt in a medium bowl; toss gently. Cover and refrigerate.
Pat fish dry with paper towels. Combine remaining 1/2 teaspoon salt, garlic powder, cumin, and cayenne pepper; rub mixture on fish.
Heat oil in a large skillet over medium heat. Cook fish in hot oil for 5 minutes or until fish easily flakes with a fork (145 degrees), turning once.
Fill tortillas with fish and salsa.