1 mango - peeled, seeded, and chopped, 2 avocados - peeled, pitted, and chopped, 1 cup chopped tomato, ½ cup diced red onion, ½ cup diced red pepper, 2 tablespoons chopped fresh flat-leaf parsley, 2 tablespoons canola oil, 2 tablespoons brown sugar, 1 lime, juiced, 1 teaspoon cider vinegar, 1 dash hot pepper sauce, or to taste, salt and ground black pepper to taste, 8 taco shells, 4 (6 ounce) mahi mahi fillets, cut into 1-inch slices, 1 teaspoon ground black pepper, 1 teaspoon paprika, ½ teaspoon salt, 2 tablespoons olive oil
Instructions
In a bowl, combine mango, avocado, tomato, red onion, red pepper, and parsley with canola oil, brown sugar, lime juice, vinegar, hot sauce, salt, and pepper. Let the salsa chill for at least an hour. Preheat your oven to 325 degrees F (165 degrees C) and crisp the taco shells for 5 minutes. Season the mahi mahi with pepper, paprika, and salt, then cook in a skillet with olive oil over medium-high heat until the fish flakes easily, roughly 3 minutes per side. Slice the fish, place into the shells, and garnish with the mango salsa.
Nutrition
Total Fat 18g 23%, Saturated Fat 3g 13%, Cholesterol 62mg 21%, Sodium 290mg 13%, Total Carbohydrate 24g 9%, Dietary Fiber 6g 20%, Total Sugars 8g, Protein 19g, Vitamin C 30mg 152%, Calcium 50mg 4%, Iron 2mg 11%, Potassium 778mg 17%
