Anytime I visit a Mexican restaurant or food truck, I am a sucker for fish tacos, especially during the summer. A nice piece of white fish like cod, halibut, or Mahi Mahi always hits the spot when wedged between a warm corn tortilla, salsa, and avocado.
Today I’m sharing a lighter recipe, perfect for a quick summer dinner that will more than satisfy you. Pair this with a nice cold beer or margarita and enjoy the moment!
- Mahi Mahi fillets
- Kosher salt and pepper
- ripe mangoes, skin removed and diced
- cucumber, diced
- diced red onion
- chopped cilantro
- thinly shredded red cabbage
- large ripe avocado, thinly sliced
- corn tortillas