****SALSA NEEDS 1 HR TIME IN FRIDGE PRIOR TO SERVING****
Ingredients:
1 mango – peeled, seeded, and chopped
2 avocados – peeled, pitted, and chopped
1 cup chopped tomato
1/2 cup diced red onion
1/2 cup diced red pepper
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons coconut oil
2 tablespoons coconut sugar
1 lime, juiced
1 teaspoon cider vinegar
1 dash hot pepper sauce, or to taste
salt and ground black pepper to taste
8 corn tortillas
4 (6 ounce) mahi mahi fillets, cut into 1 inch slices (or if you don’t like fish you can use small shrimp)
1 teaspoon ground black pepper
1 teaspoon paprika
1/2 teaspoon salt
2 tablespoons olive oil
Instructions:
1. Stir mango, avocado, tomato, red onion, red pepper, parsley, canola oil, brown sugar, lime juice, cider vinegar, hot pepper sauce, salt, and ground black pepper together in a bowl. Refrigerate salsa for at least 1 hour. 2. Preheat oven to 325 degrees F (165 degrees C). 3. Heat taco shells in preheated oven until crisp, about 5 minutes. 4. Season mahi mahi with 1 teaspoon ground black pepper, paprika, and 1/2 teaspoon salt. 5. Heat olive oil in a skillet over medium-high heat. Cook mahi mahi in olive oil until fish flakes easily, about 3 minutes per side. 6. Place mahi mahi slices in taco shells and top with mango salsa.