Fish tacos with homemade organic pineapple-mango salsa

Give your healthy fish tacos a kick by piling on some organic pineapple and mango salsa!

Chunks of mahimahi are fried in olive oil and served with an organic pineapple-mango salsa for the ultimate healthy seafood dish.

Jalapeños give the organic salsa a kick of flavor — no need for tons of seasonings here!

Use a firm fish, such as mahimahi or drum for best results. Optional garnishes are sour cream, avocado and shredded cabbage.

Fish tacos with organic pineapple and mango salsa

Yields 4 tacos

Ingredients:

For the organic pineapple-mango salsa:

• 2 cups fresh organic pineapple, chopped
• 1 organic mango (approximately 1 cup), peeled and chopped
• 1 clove garlic, minced
• 1 jalapeño, seeded and finely chopped
• 1/2 cup red onion, chopped
• 1 cup cilantro leaves, roughly chopped
• Salt, to taste
• Juice from 1/2 lime
• 1 cup roma tomato, seeded and chopped

For the fish tacos:

• 4 flour tortillas
• 1 pound firm fish, such as mahimahi or drum
• 2 tablespoons olive oil
• 1 teaspoon fresh ground pepper
• Juice from 1/2 lime
• 1 teaspoon garlic powder
• 1 teaspoon chili powder

Directions:

For the organic pineapple-mango salsa:

1. Combine all the ingredients in a large bowl; allow flavors to mingle for at least one hour before serving.

For the fish tacos:

1. Rinse the fish with water and pat it dry with a paper towel. Cut the fish into bite-sized chunks.
2. Place the fish in a bowl and add the remaining ingredients. Allow the mixture to marinate for at least 30 minutes.
3. Place the fish in a skillet over medium-high heat. Cook for 4–5 minutes or until the fish is slightly translucent.
4. Heat the flour tortillas in a skillet or in the microwave for 15–20 seconds.
5. Layer the fish over the tortillas and add the desired amount of salsa.

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