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Makes 4 servings


  • 1 pound white fish (tilapia, cod, swai)
  • 2 ripe mangos
  • 1 ripe avocado
  • 1 small white or red onion
  • ½ cup fresh cilantro
  • 1 cup shredded purple cabbage
  • 1 small lime
  • Spices: garlic powder, onion powder, chili powder, salt and pepper to taste
  • 4 (6 inch) flour tortillas


Spray skillet with non-stick cooking spray. Heat to medium. Place fish in skillet and sprinkle liberally with seasonings. Cook for 5 minutes. Flip fish over. Sprinkle second side with seasonings. Cook 5 minutes more or until fish flakes easily with fork.

Meanwhile, chop cube avocado and mango into a bowl. Coarsely chop onion. Mince cilantro and add onion and cilantro to bowl. Squeeze the juice of lime into the bowl and season with salt and pepper to taste. Toss to coat.

To serve: on flour tortilla, layer red cabbage, fish and a spoonful of salsa. Serve additional salsa on side.

Nutrition analysis: 390 calories, 11g fat, 29g protein, 49g carbohydrate, 6g fiber, 360mg sodium
*additional salt not included in analysis

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