Fish Tacos with Mango Avocado Salsa
Ingredients:
1 Mango, peeled and cubed
1 Avocado, cubed
1/4 C. Red Onion, chopped
2 Jalapeño peppers (chopped & de-seeded, if you want more spice retain a few seeds)
1 T. Cilantro or Parsley, minced
3 t. The Olive Tap’s Persian Lime Olive Oil, reserving 1 t. for preparing fish
1 t. Lime Juice
1 t. Honey
1 lb. Halibut or Cod, grilled and sliced or cubed
The Olive Tap’s Lime Pepper Seasoning
Shredded Cabbage
Corn Tortillas
Mango Tequila Jalapeno Sauce*
Directions:
In a bowl, combine mango, avocado, onion, jalapeno, cilantro/parsley, 2 t. Oil, lime juice and honey. Set aside.
Brush Halibut with remaining oil. Sprinkle with Lime Pepper Seasoning. Grill fish until it flakes easily with for about 3-5 minutes on each side, depending upon thickness.
Place shredded cabbage in a bowl, add Mango Tequila Jalapeno Sauce to your liking. To serve, place cabbage on a tortilla, top with fish and mango mixture. Serve immediately.
*Earth and Vine line of sauces are available at select Olive Tap locations.
An Olive Tap original by Melanie
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