Fish Tacos are a great light alternative to the traditional heavy weekday meals. The fish can be made in large batches, so all you need is a quick assembly, and the fruit salsa is a lovely, bright accompaniment to the fish. To finish it off, the cabbage slaw adds the perfect crunch.

INGREDIENTS

4 fillets white fish of your choice, such as Tilapia, Basa, or Cod
1 tbs paprika
1 tsp garlic powder
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 tbs olive oil
1 tbs butter
4 small flour tortillas
4 cups packaged cabbage slaw
1/2 cup plain greek yogurt
Salt and pepper to taste

For the salsa:
1/2 cup mango, diced
1/2 cup avocado, diced
1/4 cup cilantro, minced
1/4 cup red onion, minced
1 tsp lime juice
1 small hot pepper, like a jalapeno, finely diced

INSTRUCTIONS

For the salsa, mix all ingredients together in a small bowl. Set aside.

Sprinkle the paprika, garlic powder, cumin, coriander, salt and pepper over the fish fillets. Place the butter and oil in a large skillet over medium-high heat. Once hot, add the seasoned fish and fry until cooked, about 3-4 mins a side. Fish will flake easily, be white all the way through and have an internal temperature of 130F.

To assemble, layer cabbage slaw, fish and salsa on each tortilla. Top with greek yogurt and serve.

Serves 4