Grilled Fish Tacos with Mango Avocado Salsa – 21 Day Fix Approved

30 Minute GRILLED FISH TACOS topped with a fresh MANGO SALSA! This easy grilling (or broiling) recipe is one “winner” of a meal that you’re family will fall in love with!

(Courtesy of Beachbody)

Containers: 1/2 red, 1/2 green, 1/2 blue, 1 yellow

Yields: 4 servings, 1 taco each

Ingredients:

• ½ medium mango, chopped (f you hate peeling mangos, buy them frozen and thaw)
• ½ medium avocado, chopped
• ½ medium jalapeño pepper, seeds and veins removed, chopped
• ¼ medium red onion, finely chopped
• 2 Tbsp. finely chopped fresh cilantro
• 1 Tbsp. fresh lime juice
• 1 tsp. sea salt (or Himalayan salt), divided use
• 1 lb. raw tilapia (or cod, halibut, mahi-mahi, shrimp or flounder), washed, patted dry
• 4 (6-inch) corn tortillas, warm
• 1 cup shredded red cabbage
• 4 lime wedges (for garnish; optional)

Directions:

1. Preheat grill (or broiler) on high.
2. To make mango avocado salsa, combine mango, avocado, jalapeño, onion, cilantro, lime juice, and ¼ tsp. salt in a medium bowl; toss gently to blend. Set aside.
3. Season tilapia with remaining = salt.
4. Grill (or broil) tilapia for 3 to 5 minutes on each side, or until tilapia flakes easily when tested with a fork.
5. Evenly top tortillas with tilapia, cabbage, and salsa.
6. Serve with lime wedges (if desired).