1 mango, peeled and cubed (can substitute pineapple or peaches)
1 avocado cubed
½ red onion, finely chopped
4 radishes sliced
1 lime juiced
1 lime cut into wedges
Chopped fresh cilantro
Salt and black pepper
Olive oil
2 large tilapia or cod fillets
Corn tortillas
2 cups finely shredded red cabbage


Mix the mango, avocado, onion and lime juice in a bowl and season with cilantro, salt and pepper. Heat up the grill. Drizzle a light coating of olive oil over the fish and cook for 4 minutes. Flip and cook the other side for 4 minutes and remove. Warm up the tortillas on the grill for 1-2 minutes and set aside. Break up the fish into bit size pieces and spread over the tortillas. Top each taco with cabbage, radishes and the mango salsa. Serve with lime wedges.