Spicy fish tacos with pear mango salsa

Ingredients

• 2 tbsp (30 mL) canola oil
• ¼ cup (60 mL) lime juice
• 1 tsp (5 mL) minced garlic
• 1 tsp (5 mL) ground cumin
• ½ tsp (2.5 mL) salt
• ½ tsp (2.5 mL) ground cayenne pepper
• 6 white fish fillets (4 ounces/100 g each) fresh or frozen, thawed
• ¾ cup (175 mL) diced pears
• ½ cup (125 mL) peeled, pitted, diced fresh mango
• ½ cup (125 mL) sliced red grapes
• 1 tbsp (15 mL) minced red onion
• 1 tbsp (15 mL) minced jalapeno pepper, seeded
• 1 tbsp (15 mL) chopped cilantro
• 12 (6-inch) flour tortillas, preferably whole wheat or multigrain

Instructions

1. Preheat oven to 350°F.
2. Whisk oil, lime juice, garlic, cumin, salt, and cayenne pepper in small bowl; set aside.
3. Place fish in single layer in 13 x 9 baking dish. Pour oil and lime juice mixture over fish and refrigerate 30 minutes.
4. Bake 20 to 25 minutes until fish is opaque and flakes with fork.
5. Mix pear, mango, grapes, onion, jalapeno and cilantro in small bowl.
6. Flake fish and serve with salsa on warm tortillas.

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