Ingredients

• 1 pound haddock (or other white, flaky fish)
• 1 lime
• 1 very ripe avocado
• 1 teaspoon salt
• ½ teaspoon of gluten-free Tabasco or other hot sauce (or more if you like things spicy)
• Mango salsa (can use store-bought or the recipe below)
• 4 corn tortillas
• Olive oil to cover bottom of pan
• Salt and pepper to taste
• Crunchy romaine lettuce for garnish

Instructions

1. Season fish fillets with juice from ½ of the lime, salt and pepper.
2. Heat a sauté pan over medium-high heat.
3. Add olive oil when hot and then pan-fry fish until lightly browned on both sides and cooked through. (Fish will break since it is flaky. That’s ok. We’re just going to break them up for the tacos anyway!)
4. In the meantime, either food process or finely mash your avocado with salt, Tabasco and juice from the other ½ of the lime.
5. Heat large non-stick skillet or griddle and spray with cooking spray or coat with a little bit of vegetable oil.
6. Lightly toast corn tortillas on both sides.
7. When fish and tortillas are ready, assemble tacos. Fish first, then avocado cream, crunchy lettuce and top with mango salsa.

Mango Salsa

Ingredients

• 1 mango, peeled and diced
• 2 tomatoes (roma is fine), diced
• 1 jalapeño, diced
• 1/4 cup red onion, finely diced
• Juice from half a lime
• Salt to taste
• 1 Tablespoon cilantro, optional

Mix all ingredients and allow to chill for at least half an hour.

Alternative: If you think the flavors will be too intense raw, you can always sauté the onion and jalapeño together for a few minutes until softened, then add mango, tomatoes, and salt to taste and simmer for at least half an hour, or until things have broken down to your preference. Finish with fresh, chopped cilantro and lime juice.