Place mango, avocado, onion, cilantro, lime juice, and 1/2 teaspoon salt in a medium bowl; toss gently. Cover and refrigerate.
These quick and easy 20-minute fish tacos are the perfect addition for your next taco Tuesday.
Servings and 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|
Things To Grab
- Medium bowl
- Paper towels
- Large skillet
- Meat thermometer
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.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 55mg
- Sodium: 1010mg
- Total Carbohydrates: 43g
- Protein: 29g
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