Ingredients

• 1 cup cherry tomatoes, halved
• 1/4 cup packed fresh cilantro, chopped
• 2 tablespoons chopped fresh chives
• 1 ripe mango, peeled, pitted and diced
• Juice from 1 lime
• Kosher salt
• 1 1/2 pounds white-meat fish, such as mahi mahi or tilapia, cut into 4 pieces
• 1 tablespoon honey
• 2 teaspoons smoked paprika
• 1 to 2 teaspoons chipotle chile powder or chili powder, depending on your taste
• 1/2 teaspoon garlic powder
• Kosher salt and freshly ground black pepper
• Olive oil, for rubbing
• 6 to 8 corn or flour tortillas, warmed
• 1 ripe but firm avocado, peeled, pitted and diced
• 1/2 cup crumbled Cotija cheese
• Shredded cabbage, fresh cilantro and lime wedges, for serving

Instructions

1. Watch how to make this recipe.
2. For the mango and tomato salsa: In a bowl, combine the tomatoes, cilantro, chives, mango, lime juice and salt to taste. Adjust spiciness as desired.
3. For the tacos: Place a large cast-iron skillet or grill pan over high heat, or preheat a grill for cooking over high heat.
4. Place the fish on a plate and drizzle with the honey. Sprinkle with the paprika, chili powder, garlic powder and some salt and pepper. Rub the fish with olive oil to coat.
5. Once the skillet is hot, add the fish and cook to your desired doneness, around 4 minutes per side. Remove from the heat and let cool for 1 to 2 minutes. Using a fork, flake the fish into pieces.
6. To assemble your tacos, add the fish to the warmed tortillas and top with the salsa, avocado and Cotija cheese. Garnish with shredded cabbage and fresh cilantro and serve with the lime wedges. EAT!