Cinco de Mayo came a little early this year

Fish Tacos...Ole
2 tilapia fillets
fish marinade (recipe follows)
6 corn tortillas
vegetable oil
mango-avocado salsa (recipe follows)
zesty sour cream (recipe follows)
shredded lettuce

Marinate fish in marinade for 15-30 minutes. Heat 1-2 cups of vegetable oil in a pan or skillet with high-ish sides. Heat 1 Tbsp. oil in another frying pan. Fry tortillas in the first pan, one at a time, until crispy. Bend in half right when they exit oil, and leave to drain on paper towels. In the meantime, cook tilapia in second pan until brown (3-4 minutes on each side). Remove tilapia from pan and flake. Prepare tacos in crispy shells with tilapia, salsa, sour cream, and lettuce. Serve with rice and beans.

Fish Marinade:
1 lime-juiced
dash Salt
2 cracks of pepper
sprinkle of cayenne pepper
1 tsp. cumin

Mango-Avocado Salsa:
1/4 cup red onion-diced
1 ripe mango-diced
2 Tbsp. cilantro, chopped
1 ripe avocado-diced
1/2 lime-juiced
1 clove garlic-minced
1/2 tsp honey
salt, pepper, cumin to taste
splashes of red wine vinegar and olive oil

Zesty Sour Cream:
2 Tbsp sour cream
2 Tbsp mayonnaise
1/4 lime-juiced
1 tsp. cayenne pepper.