Ingredients

Fish and Marinade
2 tablespoons finely diced white onions
2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
2 tablespoons freshly squeezed orange juice
1 tablespoon fresh lemon juice
1 tablespoon chopped cilantro
1 teaspoon minced garlic
1/2 teaspoon dried oregano, rubbed to a powder
1/4 teaspoon kosher salt
1 1/2 lbs boneless skinless white fish fillets

Pico De Gallo
5 large ripe roma tomatoes
6 fresh cilantro stems, stemmed
1 small white onion
2 fresh serrano chilies (optional)
1 1/2-2 teaspoons kosher salt (to taste)
1 lime, juice of
garlic salt (optional)


Mango salsa
1 large mango, peeled, pitted, and cut into 1/8 inch dice
1/3 cup finely diced red onion
1 teaspoon kosher salt
2 teaspoons sugar
1 teaspoon white vinegar
1 tablespoon freshly squeezed lime juice
1/2 teaspoon minced fresh habanero pepper or 2 tablespoons minced fresh serrano chilies
1 1/2 tablespoons finely chopped cilantro
1 teaspoon finely chopped mint
2 tablespoons finely diced red bell peppers (optional)

Garnish
24 corn tortilla, warmed
2 diced avocado or smashed avocado, topped with
lime juice, and salt
24 lime wedges
salsa, de chiles de arbol (Salsa De Chiles De Arbol: Red Hot!) or bottled hot sauce

Description

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