Great summer time recipe for fish tacos

I had one of my favorite summer recipes on the grill the other day and would like to share it with every one.
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Grilled Fish Tacos:
For the Mango Pico de Gallo:

• 2 medium tomatoes 1 Tbs chopped cilantro
• ½ medium onion 1 Tbs lemon juice
• ½ mango 1 teaspoon salt
• 1 tsp jalepeno

For the fish tacos:

• 8 2-3 oz portions of tilapia 8 flour tortillas
• 2 tablespoons olive oil
• 2 tsp salt
• 2 cups shredded red cabbage
• ½ cup orange juice

Ok, here are the instructions:
Pico:

1. Dice the tomatoes, onion and mango so they are about the same size (1/2 inch)
2. Combine all pico ingredients

Fish Tacos:

1. Coat fish with olive oil and season with salt and pepper; put on a hot grill
2. Cook 2-3 minutes, then flip.
3. Cook until done
4. Mix cabbage and orange juice
5. Put fish in shell, then cabbage, then garnish with the pico.

​Man, you talk about some good eatin’. I have enjoyed this recipe for years with my family and hope you will too. It screams fun and summer, and goes great with a beer or margarita out on the deck or in the kitchen. Enjoy!!!!!

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