Fish Tacos with Mango Salsa Verde

So it is 900 degrees outside, and I was NOT looking forward to cooking ANYTHING! Until...I found this recipe in Cooking Light. It was perfect for a hot day. Give it a try. (Dave's comment, "It was good enough for Jehovah!" a shoutout to Monty Python, I suppose.)

Salsa:

1/2 cup chopped peeled mango (about 1 medium/large one)

1/2 cup chopped green tomato (I used red because I did not have a green one on hand)

2 tbls finely chopped red onion

4 teas chopped fresh cilantro

1 teas fresh lemon juice (I just used some from a jar not because I didn't have lemons but because it was too hot to exert the energy to squeeze the lemon.)

1/4 teas black pepper (I used less, to be honest.)

1/4 teas chili powder

Directions for Salsa: combine the ingredients in a bowl and toss well. (OK, a note about mangos. Cutting them is a bitch. There, I said it. I have found the trick, though. Stand the mango on one end and cut pieces off the edge, cutting as far into the mango as you can until you hit the seed. Once you have the pieces cut off of the seed, score them from the "meat" until you get to the skin of the mango. Once scored, you can peel the "meat" back and using a paring knife, cut off/peel off the mango.)

Tacos:

1 lb tilapia fillets

cooking spray

taco seasoning (can use some from pre-made packages or make some of your own.)

whole-wheat tortillas

mixed salad greens

Directions: The recipe from Cooking Light suggests broiling the fish; I, however, did not want to heat up the house any more than it already was. So, I decided to coat the fish in olive oil and taco seasoning, wrap it loosely in tin foil, then grill it in the foil, on a low flame for 5 minutes. That seemed to work well. Whatever you decide to do, make sure the fish is cooked and flakey before serving. Once the fish is cooked, heat up a skillet on medium high; coat both sides of the tortilla with cooking spray, and cook on the skillet until golden brown and a bit crunchy.

Assemble the tacos by layering fish, salsa, and mixed salad greens, then roll up. Flavorful, but not pretentious, this meal is perfect for a hot summer day.