Fish tacos definitely are in my top 5 favourite throw together at the last minute meals, or for when on vacation, because they are super simple to make, and cook in no time at all. Below, find the how-to for the fish, guac, and salsa.

Fish Tacos

Makes 2 large or 4 small servings

2 large or 4 small whole grain tortillas, OR
1 1/2 c cooked brown rice, OR
3 cups mixed greens, if you prefer to make it a salad version!

Fish:
1/2 TB coconut oil
8 oz fish - halibut, cod, tilapia, salmon
1/4 - 1/2 tsp cayenne pepper
Juice of 1/2 lime
Sprinkle of red pepper flakes (optional, to taste)

Melt coconut oil over medium heat in frying pan. Add fish to the pan, squeezing the lime juice evenly over the fish. Sprinkle with cayenne pepper, salt, and black pepper, and continue cooking, flipping once, until fish appears opaque and flaky.

Guacamole:
1 avocado, peeled & pitted
2 TB cilantro, chopped
Juice of 1/2 lime
1/4 tsp salt
Sprinkle of cayenne pepper or 1 tsp diced jalapeno pepper (optional)

Mash avocado in a bowl, stirring in cilantro and lime juice. Sprinkle salt, and optional pepper(s) for an added kick.

Salsa:
1 mango, diced
1 tomato, diced
1 red pepper, diced
Juice of 1 lemon, or 1/4 c orange juice
1/4 c cilantro, chopped
Salt & pepper to taste

Mix mango, tomato, red pepper, and cilantro together in a bowl. Pour juice over and stir to coat evenly, sprinkling with salt & pepper to taste.

Voila - super easy and healthy dinner in the bag! After you've made it once you'll have your timing down to an art, your guacamole and salsa will be ready to roll just in time for your fish to come off.

~N