Ingredients
Scale
- 1 mango, peeled and diced
- 2 medium tomatoes, seeded and diced
- 1 red onion, diced
- ½ jalapeño, seeded, diced
- ¼ cup chopped cilantro
- Juice of 2 limes
- Salt and pepper to taste
- 2 (3-6 oz.) Mahi Mahi fillets
- Olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup baby spinach, fresh
- 8 (8-inch) La Banderita Flour Tortillas, warmed according to directions
Instructions
- In a medium bowl, combine mango, tomatoes, onion, jalapeno, cilantro, and lime juice. Add salt and pepper and toss. Adjust seasonings accordingly.
- Preheat grill or grill pan to medium to high heat.
- Brush fish with olive oil and season with salt and pepper.
- In a medium pan with olive oil, preheat to medium-high. Gently place fish in pan and sear on each side for 3-4 minutes.
- Cut fish into chunks.
- Add spinach, grilled fish, and mango salsa to tortillas; fold and serve.