Fish Tacos with Mango-Avocado Salsa

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.

 

 

ingredients

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

Directions

  1. Place mango, avocado, onion, cilantro, lime juice, and 1/2 teaspoon salt in a medium bowl; toss gently. Cover and refrigerate.

  2. Pat fish dry with paper towels. Combine remaining 1/2 teaspoon salt, garlic powder, cumin, and cayenne pepper; rub mixture on fish.

  3. 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.

  4. Fill tortillas with fish and salsa.