Fish Tacos with Lime Crema and Mango Salsa

Ingredients

• 0.5  avocado ripe peeled
• 0.1 teaspoon pepper black freshly ground
• 8 6-inch corn tortillas gluten-free ()
• 2 tablespoons cilantro leaves fresh chopped
• 0.5 cup cilantro leaves fresh
• 3 tablespoons juice of lime fresh
• 0.5 cup mayonnaise reduced-fat
• 1 pound mahi-mahi 
• 1.8 cups mangos diced peeled ( 2 mangoes)
• 2 cups cabbage shredded red
• 0.3 cup onion diced red
• 0.1 teaspoon salt 

Equipment

• food processor
• bowl
• grill

Directions

1. To prepare salsa, combine first 3 ingredients in a bowl. Cover and refrigerate until ready to serve.
2. To prepare Lime Crema, place mayonnaise and next 3 ingredients (through avocado) in a food processor; process until smooth. Cover and refrigerate up to 2 days.
3. To prepare tacos, preheat grill to medium-high heat.
4. Sprinkle fish with salt and pepper.
5. Place fish on grill rack coated with cooking spray; cook 5 minutes on each side or until fish flakes easily when tested with a fork.
6. Remove from grill; break into chunks with a fork.
7. While fish cooks, warm tortillas according to package directions.
8. Spoon 3 ounces fish, 1/4 cup salsa, 1 1/2 tablespoons crema, and 1/4 cup cabbage onto each tortilla; fold in half.