Best thing I ate this week

Lately all that I can dream of is the summer sun hitting my face and backyard barbecues accompanied by my closed loved ones. Ever since starting college family time has seemed to decrease and life's side aspirations and deadlines have somehow become first on my priority list. Recently time has always on a crunch and with everyone's schedules not matching up yesterday I was finally able to go out to dinner with my family. Spending time with them might sound like a minor everyday event but it meant a lot to me, it reminded me of how much I had missed simply being around them. My family and I went to Bonefish Grill located in the the Boulevard Mall and I ordered Pumpkin Ravioli and Baja Fish Tacos for dinner and for dessert I couldn't pass up their Crème brûlée. It was an odd mix of food but delicious in every way! I couldn't help but look for a recipe once I arrived home and looking and it, it is a perfect college meal that is quick, easy and nutritious! (recipe provided by mango.org)

Preparation Time:

20 minutes

Cooking Time:

15-20 minutes

Ingredients

	MANGO SALSA
2	large ripe mangos, peeled, pitted and chopped
1/4	cup minced red bell pepper
1	tablespoon lime juice
1	tablespoon chopped fresh cilantro
2	green onions, sliced (green tops only)
1	small jalapeno pepper, stem, seeds and membrane removed
	TACOS
1	pound cod fillets, rinsed and patted dry
1	teaspoon chili powder
1/2	teaspoon ground cumin
1/2	teaspoon Mexican oregano
1/2	teaspoon garlic salt
8	corn tortillas, warmed
2	cups shredded green or red cabbage
1/2	cup crumbled cotija cheese (may substitute shredded Monterey Jack)

Instructions

Preheat oven to 425°F. Stir together mango, bell pepper, lime juice, cilantro, onions and jalapeno in a medium bowl; set aside. Place cod on 2 large sheets of parchment paper. Stir together dry seasonings in a small bowl and sprinkle over cod. Bring edges of parchment paper together and fold twice. Fold ends under to enclose fish. Place packets on a baking sheet and bake for 15 to 18 minutes. Open packets carefully to let steam escape. Place equal amounts of cod in each tortilla and top with cabbage, cheese and mango salsa.

Nutrition

Nutrition per serving: 337 calories (21% calories from fat), 8 g total fat, 65 mg cholesterol, 285 mg sodium, 45 g carbohydrates, 7 g fiber, 29 g protein - See more at: http://www.mango.org/recipe/baja-fish-tacos-mango-salsa#sthash.NddOSAQS.dpuf

Servings: four

- See more at: Mango Baja Fish Tacos