Fish Soft Tacos -- Fall

These have become a regular meal in my house.  It is easy to prepare and so beautiful with so many bright colourful components.  We have access to such fresh fish in BC, so here is just one more way to prepare it.

1 lb fresh wild salmon or halibut fillets (preferably without bones)

Fish marinade:
Juice of 1 lime (2-3 Tbsp)
1/4 cup wheat-free tamari / 1 tsp sea salt
1 tablespoon organic mexican seasoning
1 Tbsp extra virgin olive oil

Mango Salsa:
2 firm plum tomatoes, diced small
1 small ripe mango, diced small
1/2 small red onion, finely diced
1 small jalapeno pepper, seeded and minced
1/2 cup chopped cilantro
1-2 Tbsp freshly squeezed lime juice
sea salt, to taste

Other components:
organic corn or brown rice tortillas (steamed just before use will make them the easiest to work with)
thinly sliced avocado
thinly sliced Napa cabbage
(optional: grated organic raw jack cheese)

Preheat the oven to 400F

Rinse the fish under cool running water and place skin side up in a glass baking dish.  Mix all ingredients of marinade in a small bowl and pour over fish.  Cover dish and marinate for 30-40 minutes in the refrigerator.

While the fish is marinating prepare the salsa by mixing the ingredients gently in a bowl. 

Drain off fish marinade, flip fish to skin side down and cook 10 minutes per inch of thickness (15-25 min or until done).

Serve by assembling tacos with tortilla flat on a plate, then adding some cooked fish, avocado, cabbage, salsa and optional cheese.  Roll and enjoy!

Adapted from the Whole Life Nutrition Cookbook