Becky's Baja Fish Tacos w/ Mango/Avocado Salsa

(Mango-Avocado Salsa... close to what mine looks like!)

This is one of our favorite summer meals: healthy and easy and really pretty, too!

I usually soften corn tortillas by stacking them about 5 to a plate, sprinkling a little water over all, inverting plate on top -- and microwaving about a minute or so. It steams them and you don't have to use any extra oil.

Then sprinkle both sides of talapia (about 2 small ones per person) with Tony's Cajun seasoning (or seasoned salt) and sautee in a hot skillet with a little olive oil. Cook, turning the fish and breaking it up a bit with a spatula, until just done. Doesn't take long!

Mango-Avacado Salsa

Dice one peeled mango, one peeled avocado and one ripe tomatoe. Mix in a low shallow bowl (I love those Italian pasta bowls for this.) Toss with one clove of freshly pressed or mashed garlic. Squeeze with about 1/2 a small lime and spinkle lightly with salt and pepper and a pinch of sugar. You could add cilantro if you like it. I do, but Greg doesn't. Cilantro is a Love/Hate thing with people so I rarely mix it in to food, but serve it as a separate condiment.


To assemble:
Fill each tortilla (or let your guests do this themselves) with about 2 T. of sauteed fish, mango avocado salsa, grated cheese, sour cream and anything else you like!

I usually serve this with black beans and corn on cob. Leftover salsa is also yummy on the beans.