Table for Two: Tropical Fish Tacos

The hubby has been having a rough week at work.  So, this evening, I tried, best I could, to whisk him away to the Riviera Maya for dinner.  I played some relaxing tunes, poured him a cold cerveza, and for dinner, I pulled together some tropical tilipia tacos. 

Ingredients:

• 1 tilipia fillet per person
• 1 lime
• 2 tablespoons of vegetable oil
• Old Bay seasoning (or blackening seasoning)
• White corn tortillas
• 1 green mango
• 1 avocado
• 1 bag of cole slaw mix (cabbage, carrots, red cabbage)
• l large can of crushed pineapple, drained of juice
• 1/2 cup of mayo
• 1 jalapeno diced small

For the slaw:

Mix cabbage with drained pineapple, mayo and jalapeno.  Salt and pepper to taste. Chill.

For the fish:

Heat vegetable oil in a sauté pan. Coat fish with Old Bay seasoning, salt, pepper, and lime juice.  Cook until flaky.

Cut mango into  thin strips.  Prepare avocado in slices. 

Warm tortillas in a 350 degree oven for 3-5 minutes.

Fill 2 tortillas (back to back) with fish, pineapple slaw, mango and avocado. Serve with black beans.