Recipe from Team Beachbody
Serves: 4 servings, 1 taco each
Ingredients
- ½ medium mango, chopped
- ¼ medium red onion, finely chopped
- ½ medium avocado, chopped
- ½ medium jalapeno pepper, seeds and veins removed, chopped
- 2 Tbsp. finely chopped fresh cilantro
- ½ tsp. sea salt (or Himalayan salt), divided use
- 1 Tbsp. fresh lime juice
- 1 lb. raw tilapia (or cod, halibut, or mahi mahi), washed, patted dry
- 4 (6-inch) corn tortillas, warm
- 1 cup shredded red cabbage
- 4 lime wedges (for garnish; optional)
Instructions
- Preheat grill or broiler on high.
- To make mango avocado salsa, combine mango, onion, avocado, jalapeno, cilantro, ¼ tsp. salt, and lime juice in a medium bowl; toss gently to blend. Set aside.
- Season tilapia with remaining ¼ tsp. salt.
- Grill or broil fish for 3 to 5 minutes on each side, or until tilapia flakes easily when tested with a fork.
- Evenly top tortillas with tilapia, cabbage, and salsa. Serve with lime wedges.
Containers: 1 yellow, 1/2 green, 1/2 red, 1/2 blue