Spicy Mango-Coconut Fish Tacos with Avocado Salsa

These vibrant fish tacos combine fresh, flaky fish with a tropical twist of sweet mango and creamy coconut. The zesty avocado salsa adds a refreshing crunch, making each bite a delightful explosion of flavors. Perfect for a sunny day, these tacos are not only delicious but also meet dietary preferences with gluten-free components and healthy fats.

Ingredients:

• 1 lb white fish fillets (such as tilapia or cod)
• 1 ripe mango, diced
• 1/2 cup coconut milk
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 jalapeño, minced (optional)
• Lime wedges for serving

Instructions:

1. In a bowl, mix coconut milk, lime juice, chili powder, cumin, salt, and pepper. Marinate the fish in this mixture for at least 30 minutes.
2. Preheat a grill or skillet over medium heat. Cook the marinated fish for about 3-4 minutes on each side, until flaky and cooked through.
3. While the fish is cooking, prepare the avocado salsa by combining diced avocado, red onion, cilantro, jalapeño (if using), and a pinch of salt in a bowl.
4. Warm the corn tortillas in a skillet until pliable.
5. Assemble the tacos by placing pieces of the grilled fish on the tortillas, adding a generous spoonful of mango, and topping with avocado salsa.
6. Serve with lime wedges on the side.