Lighten up dinner with these fresh and fabulous fish tacos!
For the salsa – mix together the first 4 ingredients in a small bowl and set aside.
For the avocado mayo – using a blender, mix the avocado, lime juice and mayo and set aside. (Both the salsa and mayo can be made a few hours ahead and placed in the refrigerator)
Season the fish with salt, pepper and Cajun seasoning. In a large sauté pan, heat olive oil medium high and cook fish 4 minutes on each side. Cut cooked fish into 2 inch pieces.
Wrap tortillas in aluminum foil (make 2 packets of 4) and heat in a preheated 350 F oven for 5 minutes.
Place a handful of spring mix on each tortilla and top with the fish, avocado mayo and mango salsa. Serve immediately.