Grilled Fish Tacos

(foodfit.com)
serves 4


For the salsa: For the fish:
1 ripe avocado 2 teaspoons canola oil
¼ cup fresh lime juice 2 (8 oz.) fish fillets (salmon, tilapia)
1 cup diced mango Salt and pepper to taste
¼ cup diced red pepper
¼ cup chopped scallions
½ tsp salt
2 tsp sugar

For the tacos:
8 corn tortillas
1 cup shredded spinach or other lettuce
2 plum tomatoes, diced
Lime wedges, for garnish

Remove and discard the pit and skin from the avocado and rub the flesh of the avocado with some of the lime juice to prevent it from discoloring. Chop the avocado and toss it with the remaining lime juice, mango, red pepper and scallions. (This can be made in advance and stored in the refrigerator for up to 1 day.)

Preheat the grill. Brush the fillets with oil and season generously with salt and pepper. Grill the fillets on both sides until just cooked through, about 5 minutes per side. You can also cook these on a skillet directly on your stovetop. Cool slightly and cut into 1-inch pieces.

Meanwhile, separate the tortillas into 2 stacks, wrap them in foil and warm them in the oven or on the grill while salmon is cooking. Fill the tortillas with fish, lettuce, tomatoes and mango-avocado salsa.