fish tacos with mango-avocado salsa and goat cheese

This is such a simple, beautiful and delicious meal. The fresh avocado, mango and lime brighten up the sweet, mild roasted red pepper with a shock of rainbow color. The spicy sriracha is cooled by the creamy goat cheese and clean-tasting cilantro. This took less than 20 minutes to throw together and is true health food. Make this on a busy weeknight and skip the delivery pizza!

Fish Tacos with Mango-Avocado Salsa and Goat Cheese

Salsa

Makes enough for four to six tacos

• Two mangoes, chopped
• Two avocados, chopped
• 1/4 c red onion, finely chopped
• 1/4 c roasted red pepper, chopped
• Juice of one lime
• Handful fresh cilantro, chopped
• Salt and pepper

Fish tacos
Makes enough for about four tacos

• 1 lb. fresh fish, such as tuna
• Small corn tortillas
• Sriracha
• Fresh goat cheese, crumbled
• Salt and pepper

Cook the fish in a little olive oil over medium heat. Sprinkle with sriracha sauce, salt and pepper. While the fish cooks, stir together salsa. Remove fish from heat, slice it into strips, and distribute evenly in the tortillas. Top with salsa, goat cheese and more sriracha. Serve immediately.

ahi tuna with grilled pineapple salsa

This meal is a crowd pleaser! I have made this for friends who are picky about fish and for large groups -and everyone loves it. The best part is that it can almost completely be made in advance, from the orange juice glaze to the salsa. Just grill the fish right before serving. This is excellent with a simple salad and yellow rice with black beans. Super healthy and super filling.

Oh, and in case you were wondering, ahi is rich in Omega-3 fatty acids, B vitamins, folic acid and more. Your heart, body and mouth will be happy!

Ahi Tuna with Grilled Pineapple Salsa

• 1 cup fresh orange juice
• 2 tablespoons lower-sodium soy sauce
• 1/2 pineapple, peeled, cored, and cut into 1/2-inch-thick rings
• 1 medium red onion, peeled and cut into 1/2-inch-thick slices
• 4 (6-ounce) very fresh, sushi-grade ahi tuna steaks
• Canola oil
• Salt and pepper
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh mint
• Juice of one lime
• 1 jalapeno pepper, seeded and minced
• Extra basil or mint for garnish

1. Prepare grill to medium-high heat. On the stovetop, boil orange juice in a small saucepan 15 minutes or until reduced to 1/4 cup. Transfer to a small bowl; stir in soy sauce.
2. Place pineapple and onion on a grill rack coated with cooking spray.* Grill five minutes on each side or until the onion is tender and just starting to char. Remove from grill; let stand five minutes. Coarsely chop, and transfer to a bowl.
3. Brush both sides of fish evenly with 1 tbsp. oil; sprinkle evenly with desired salt and pepper. Place fish on a grill rack coated with cooking spray; brush with half of juice mixture. Grill three minutes; turn fish over. Brush fish with remaining juice mixture; grill three minutes or until desired degree of doneness (rare is recommended).
4. Add basil, and next three ingredients (through jalapeno) to pineapple mixture; toss. Season with salt and pepper to taste. Serve with fish; garnish with mint sprigs, if desired.

*The pineapple and onion can be charred in a frying pan indoors, as well. (I did this when it was raining outside!) Start with the pineapple and grill in batches on a dry pan over medium-high heat, turning every few minutes when the exteriors are dark and the insides are juicy. When the pineapple is grilled (as shown below), add a drizzle of canola to the pan along with the red onion, in batches if needed. When the onion is beginning to char on the edges, it's done.