This weekend is what people are calling “San Francisco’s Spring Break.” The weather was incredible. A group of us spent the entire day in Fort Mason park lounging on blankets, sipping white wine out of solo cups and nibbling on grapes and pretzel crisps. I forgot one little thing…sunblock. *Except for my face, thank God.
That’s a lot of exposed skin 
Ugh.
Alanna (brunette in the stripes) invited me to her client’s family/friends appreciation party at House of Shields for an open bar and Aztec dance performance. Keeping on theme, I made us fish tacos for dinner inspired from this recipe. The mango avocado salsa was a homerun, and would be great served with tortilla chips.
The Aztec dancers were very impressive, and apparently have free Aztec dance classes free to the public twice a week…
The trendy new workout?
Tilapia Fish Tacos with Mango Avocado Salsa
2 tilapia filets
1 + 1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika
dash oregano
salt and pepper
lemon or lime juice
1/2 avocado, diced
1 cup frozen mango, thawed and diced
1 cup cherry tomatoes, diced
1/2 red bell pepper, diced
handful cilantro, diced
1 green onion, diced
1 clove garlic, minced
juice of half a lemon
salt and pepper
4 corn tortillas
Greek yogurt (optional)
Pat filets dry and rub with olive oil. Toss together the spices on a plate and coat fish in spice rub. Heat pan with 1 tablespoon olive oil over medium heat and add in fish. Sautee 3-4 minutes per side, or until cooked through. Break filets into chunks.
Mix salsa ingredients together in a medium size bowl, and season with salt and pepper to taste.
Heat corn tortillas in pan until warm, and pile with fish, salsa and Greek yogurt (if desired).
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