Fish tacos with mango salsa and avocado-cilantro-lime sauce

Intro:
Fish tacos are a leaner alternative to beef tacos and a recipe idea for pescatarians. I like to use white flaky fish such as tilapia, cod or haddock. The avocado-lime-cilantro-yogurt sauce and mango salsa add fantastic flavours, colours and a lot of super nutrients. The cabbage slaw will provide the right amount of vegetables and fiber to the meal. Use whole wheat tortillas as a healthier alternative to white wheat which is more processed.

Preparation time: 45 minutes
Portions: 5

Ingredients:
10 medium whole wheat tortillas
1 tablespoon olive oil
500 gr white fish fillet, such as tilapia
1/6 white cabbage
1/4 small purple cabbage (if available in your area)
1 carrot
2 ripe avocados
1/2 cup Greek yogurt
juice of 2 limes
1 large bunch of cilantro, chopped
3 mangoes
1 small red bell pepper
1/2 cup cherry tomatoes
1/2 tsp cumin
1/2 tsp paprika powder
1/4 tsp onion powder
1/4 tsp garlic powder
Sea salt to taste

Procedure:
1. Wash the cabbage and carrots and shred into a slaw with a grater. Mix them all together in a bowl and set aside.
2. Cut the mangoes and bell pepper in cubes and slice the cherry tomatoes in halves. Add them to a bowl and sprinkle them with salt, pepper, onion and garlic powder, a tablespoon of chopped cilantro and the juice of a lime. Mix well and set aside.
3. Now prepare the sauce: to a food processor add avocados (seed and skin removed), the rest of the cilantro excluding 2 tablespoons, the juice of a lime, salt, pepper and a little onion powder. Mix until smooth. Taste it and adjust with more salt or lime juice if necessary. Set aside.
4. Season the fish with cumin, paprika, salt and pepper and a little lime juice. Add a tablespoon of olive oil to a grill pan and cook on medium heat for a few minutes until cooked through, then break into bite sized pieces.
5. Warm up briefly the tortillas in a pan on the stove one by one and cover them with a cloth to keep them warm. Make sure not to warm them up too much otherwise they will get hard and it won't be easy to fold them.
6. Your fish tacos are ready! Lay out the tortillas, fish, slaw, salsa and sauce on the table and everyone can assemble their own tacos. Sprinkle the leftover cilantro on top for garnish.

Notes:
If you end up having leftovers you can easily use them for a sandwich, salad or wrap the day after.