Cumin-Spiced Fish Tacos with Avocado-Mango Salsa

Yum! We're big fans of fish tacos that use halibut, and these don't disappoint! Skip the tortillas for Whole30-compliance.

Yield: Serves 4 (serving size: 2 tacos)
Total: 23 Minutes
Ingredients:
1 tablespoon cumin
3/4 teaspoon salt, divided
1/2 teaspoon paprika
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 pound tilapia (or halibut) fillets
1 tablespoon canola oil
1 cup sliced peeled avocado
2/3 cup finely chopped peeled ripe mango
1/4 cup chopped green onions
1/4 cup finely chopped red onion
2 tablespoons finely chopped fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon ground red pepper
1 jalapeno pepper, thinly sliced (optional)
8 (6-inch) corn tortillas

Preparation:
1. Combine cumin and next 4 ingredients (through garlic) in a small bowl; rub over fish. Place large skillet over medium-high heat. Add oil to pan; swirl to coat. Add fish; cook 2 minutes on each side or until done. Remove from heat; keep warm.
2. Combine the remaining 1/4 teaspoon salt, avocado, and next 6 ingredients (through 1/4 teaspoon red pepper). Stir in jalapeño, if desired.
3. Heat tortillas according to package instructions. Break fish into pieces; divide evenly among tortillas. Top each tortilla with 2 tablespoons salsa. Fold tortillas in half; serve immediately.

Nutritional Information:
Calories: 315
Fat: 12.4g
Saturated fat: 1.9g
Monounsaturated fat: 6.8g
Polyunsaturated fat: 2.8g
Protein: 26.2g
Carbohydrate: 29.1g
Fiber: 5.8g
Cholesterol: 57mg
Iron: 2.1mg
Sodium: 521mg
Calcium: 65mg