Fish Tacos

Ingredients

Instructions

4 tbls olive oil
1 1/2 lb. fish cut into 3.4 inch pieces
Salt
pepper
2 ripe avacodos, cut into 1/2 inch cubes
1 mango, cut into 1/2 inch cubes
3 scallions, white and pale green parts, finely chopped
2 cups shredded lettuce
2 tbls fresh lime juice
1/2 cup sour cream
1 tbls wasabi powder
6 flour or corn tortillas

In a large, nonstick skillet heat 3 tbls of olive oil over medium - high heat. Drizzle fillets with 1 tbls olive oil and season both sides with 1/2 tbls salt and 1 teaspoon pepper. Arrange the fish in a single layer in the pan and cook until the flesh is flaky and cooked through, 2 -3 minutes on each side.

In a medium bowl, combine avacado, mango, scallions, and lettuce. In a seperate bowl, mix together 2 tbls lime juice and 1/4 tsp salt. Drizzle over salad mixture and toss to coat.

In another small bowl, mix sour cream and wasabi powder and 1/4 tsp salt until smoooth.

Warm tortillas by heating in a dry skillet, turning occasionally.

Divide the mango - avacado salad among the tortillas. Top with fish and some wasabi sour cream.

Serve with lime slices.
6 servings