Spicy Fish Tacos with Pear Mango Salsa

Ingredients

• 1/4 cup Vegetable oil
• 1/4 cup Lime juice
• 1 teaspoon Garlic, minced
• 1 teaspoon Cumin, ground
• 1/2 teaspoon salt
• 1/2 teaspoon Cayenne pepper, ground
• 6 (4 oz each) Fish fillets, fresh or frozen, thawed
• 2/3 cup USA pears, cored, cut into 1/4-inch cubes
• 1/2 cup Mango, peeled, pitted, cut into 1/4-inch cubes
• 1/2 cup Red grapes, sliced
• 1 tablespoon Red onion, minced
• 1 tablespoon Jalapeno pepper, seeded, minced
• 1 tablespoon Cilantro, chopped
• 1/2 teaspoon salt
• 12 (6-inch) Flour tortillas

Directions

Preheat oven to 350˚F.
  
Whisk oil, lime juice, garlic, cumin, salt and cayenne pepper in small bowl; set aside.

Place fish in single layer in 13x9x2-inch baking pan.  Pour oil and lime juice mixture over fish and refrigerate 30 minutes.

Bake 20 to 25 minutes until fish is opaque and flakes with fork.

Mix pear, mango, grapes, onion, jalapeno, cilantro and salt in small bowl.

Serve fish and salsa on warm tortillas.  Makes six servings.