Fish Tacos with Mango Salsa & Guac 

Ingredients
Fish:

• 5 tilapia fillets
• 2 T paprika
• 2 tsp cumin
• 2 tsp onion powder
• 2 tsp garlic powder
• 2 tsp thyme
• ​1 tsp salt
• ¼ tsp cayenne pepper (optional)
• Corn and flour tortillas to serve

Cilantro Rice: 

• 2 cups brown rice
• 1/2 cup cilantro, chopped 
• 1/2 Tbsp lime juice
• Salt, to taste

Mango Salsa: 

• 2 small ripe mangoes, diced
• 1/2 medium red bell pepper, finely diced
• 1/2 small red onion, finely diced
• 1/4 - 1/2 cup fresh cilantro, chopped
• 1 jalapeno, seeded and minced (optional)
• 1/2 lime, juiced
•  Dash of salt
• 1T honey 

Guac: 

• 2 large avocados, mashed 
• Generous sprinkle of garlic powder, onion powder and salt
• Dash of dried basil 
• 1 tsp lemon juice

Directions:​

1. Fish: Preheat oven to 400 degrees F and spray cookie sheet with nonstick spray. Combine all seasonings in a bowl. Spread mixture over tilapia and bake for 8 - 10 minutes until cooked through. Rough chop into medium-sized pieces for tacos. 
2. Cilantro Rice: Cook rice according to package directions. Stir in cilantro,  lime juice and salt. 
3. Mango Salsa: Mix all ingredients in a bowl and chill. 
4. Guac: Mix all ingredients, taste, adjust seasonings as needed and chill.