Gluten-Free Fish Tacos with Mango Salsa

Ingredients

• 1.5 lbs White fish fillets (cod, tilapia, or mahi-mahi)
• 8 count Corn tortillas
• 1 count Mango, diced
• 0.25 cup Red onion, finely diced
• 1 tablespoon Jalapeño, seeded and minced
• 0.25 cup Cilantro, chopped
• 2 tablespoons Lime juice
• 1 count Avocado, sliced
• 2 tablespoons Olive oil
• 1 teaspoon Chili powder
• 0.5 teaspoon Cumin
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper

Instructions

1. 1In a medium bowl, combine the 1 diced mango, 0.25 cup finely diced red onion, 1 tablespoon seeded and minced jalapeño, 0.25 cup chopped cilantro, and 2 tablespoons lime juice. Stir everything together until well combined to create the mango salsa. Set this bowl aside.
2. 2Pat the 1.5 lbs white fish fillets dry with paper towels. In a small bowl, mix together the 1 teaspoon chili powder, 0.5 teaspoon cumin, 0.5 teaspoon salt, and 0.25 teaspoon pepper. Sprinkle this seasoning mixture evenly over both sides of the fish fillets.
3. 3Place a large skillet over medium-high heat. Add the 2 tablespoons olive oil to the skillet and let it heat up until it shimmers, which should take about 1 minute. The oil should be hot but not smoking.
4. 4Carefully place the seasoned 1.5 lbs white fish fillets into the hot skillet. Cook for 3 to 5 minutes on the first side, until the bottom is golden brown. Flip the fish fillets and cook for another 3 to 5 minutes on the second side, until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
5. 5Remove the cooked fish from the skillet and place it on a clean plate or cutting board. Use a fork to gently flake the fish into bite-sized pieces.
6. 6Warm the 8 count corn tortillas. You can do this by wrapping them in a slightly damp paper towel and microwaving for 30-60 seconds, or by warming them briefly in a dry skillet over medium heat for about 30 seconds per side until pliable.
7. 7Assemble the tacos by filling each of the 8 warmed corn tortillas with the flaked white fish. Top the fish with the prepared mango salsa and the 1 sliced avocado. Serve the gluten-free fish tacos immediately.

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