Fish Tacos

It seems like lately that we're always on the run with somewhere to go every evening. It's difficult to find something quick to fix for supper. We're also trying to eat healthy, and on nights like tonight when Michael has a flag football game, we want something light and fresh that won't weigh down our stomachs. One of the recipes that I've found/remade is a fish taco recipe from Cook This Not That. It is perfect for nights like tonight. There are several different parts to this recipe, but it is very easy and very quick, and very good! Mango Salsa: 1 mango, peeled, pitted, and cubed 1 avocado, pitted, and scooped out 1 red bell pepper, diced 1/4 red onion, diced (Michael and I don't really like raw onion very much, so sometimes I don't even add this. The original recipe calls for 1 small red onion.) 1 tbsp lime juice Cilantro Lime Mayo(created and added this part myself): 1/2 cup mayo 1 tbsp cilantro 1 tbsp lime juice Dash of red pepper flakes Slaw: 1/2 bag of mixed cabbage slaw 2-3 tbsp lime juice, just enough to moisten the slaw salt and pepper Fish: I've used a couple types of fish, including tilapia or salmon. Any kind is fine. You can also use chicken or shrimp. You could also grill the meat rather than sear it. Season fish with blackening spice, salt, and pepper. Sear fish in butter(or evoo) for 4 minutes per side, undisturbed. Shmear warm tortillas with the Cilantro Lime Mayo. Layer the tortilla with fish, slaw, and mango salsa. Enjoy!