Garlic Lime Tilapia Tacos with Mango And Avocado Salsa

YMC challenged ten members to get creative in the kitchen. Each person had to add their own unique twist to the recipe included on the back of the Club House Recipe Inspirations package. Here is the winning recipe Elizabeth Lampman came up with.

We've been eating a lot of chicken lately but I have to admit that the Club House Recipe Inspirations Garlic Lime Chicken Fajitas recipe sounded delicious. For the recipe challenge, I decided to mix things up and transform this recipe into fish tacos—they are quick and easy to make with very little prep involved.

We loved the fresh flavours that the herb and spice blend gave to this dish. It was a nice break from the usual.

Everything goes well together—from the tasty Tilapia to the creamy avocado to the crunch of the red cabbage and of course the delicious mango.

Ingredients:

1 package Club House Recipe Inspirations Garlic Lime Chicken Fajitas
1lb Tilapia
1 tbsp extra virgin olive oil
1 lime
Pinch each salt and pepper
1 avocado, sliced
1 mango, cubed
1/4 cup red cabbage, shredded
6 medium tortillas

  Pre-heat your oven to 400 degrees Fahrenheit and line a baking pan with parchment paper.

  Lay the Tilapia onto the baking sheet and drizzle olive oil and lime juice over it.

  Season with a pinch of salt and pepper.

  Sprinkle the cumin, garlic, and oregano from the Club House Recipe Inspirations over the fish.

  Bake the Tilapia for 15-20 minutes or until the fish flakes easily. Meanwhile, prepare your toppings.

  Heat the tortillas in the microwave according to package directions.

  Break up the Tilapia with a fork and fill the tortillas.

  Top the Tilapia with the cabbage, avocado, and mango.

Feel free to get adventurous with the toppings. For an even easier alternative, try sour cream and pre-made coleslaw or a little pre-made salsa.

Serves 4