MANGO SALSA:

1/2 cup mango chunks
1/2 cup chopped tomato
1/4 cup chopped onion
1/2 cup pico de gallo

Combine all ingredients in a bowl. Store in refrigerator until needed.

TACOS:

4 tilapia fillets
1 tsp. paprika
juice of 1 lime
whole grain soft corn tortillas
thinly shredded green cabbage
avocado
black beans

MARINADE:

1/3 cup organic maple syrup
1/4 cup soy sauce
1 tsp. garlic salt
freshly cracked pepper (to taste)

Prepare marinade by combining maple syrup, soy sauce, garlic salt and cracked pepper.

Add fish to marinade, cover with Saran or plastic wrap and refrigerate for 20 to 25 minutes.

Place fish on grill and sprinkle with paprika.

Cook until fish is done and remove to a plate.

Squeeze lime juice over the fish.

TACO ASSEMBLY:

Warm whole grain soft corn tortillas on the grill.

Layer onto tortillas: fish, thinly shredded green cabbage, avocado (pitted and sliced), black beans mango salsa.

Enjoy!

Submitted by: Esoterica