1. I hate tomatoes. But 2. They are just so refreshing and summery!
This salsa would be amazing with tortilla chips, (or just with a spoon!), but to top these fish tacos was such a refreshing dinner!
And festive for Cinco de Mayo this week!
Avocado Mango Pineapple Salsa
1 ripe mango
1/2 cup chopped pineapple (I used pineapple in its own juice from a can, and it's totally fine for this)
course ground salt
1/2 jalapeno, seeded, optional (I don't use. I'm a wimp)
You could also add a couple tablespoons red onion. That'd give it a mellow zip, too.
Cube avocado, mango, and pineapple. Add juice of 1/2 - 1 lime and a big sprinkle of salt.
Gently toss to combine.
Chili Lime Halibut Fish Tacos
Any kind of fish you like. I splurged this week at Costco and bought $26 wild caught halibut ;)
Prep fish fillets and place on parchment paper lined baking pan.
drizzle with olive oil, and sprinkle with salt, pepper, and chili powder.
Bake at 400 degrees for 8-15 minutes until just done. Should flake easily with a fork. Don't over cook.
Remove from oven and squeeze fresh lime juice over the top.
I like to add the citrus after the fish is cooked for a bright flavor.
Directions for tacos:
Flake fish into pieces. Place in small corn tortilla. Top with tropical avocado salsa and lettuce, cabbage or cilantro.
You can add a drizzle of mexican crema directly over the fish if you like a creamy sauce on your fish tacos. I was going for a healthier route this time.
Serve with margaritas for additional festiveness.