- Combine mango, tomatoes, onion, jalapeno, cilantro, mint, and lime juice in a medium bowl, season with salt and pepper to taste.
- Place in the refrigerator.
- Heat grill on medium-high.
- Lightly brush fillets with olive oil and season with salt and pepper.
- Grill fish for 3-4 minutes on each side or until opaque in the center.
- Let cool and cut into large chunks.
- Place 2 to 3 chunks of fish and a slice of avocado (optional) on a lettuce cup and top with salsa.
Makes 4 servings.
Approximate Nutrient Analysis per serving (with optional avocado and not including salt to taste):
380 calories, 16 g fat, 2.5 g saturated fat, 80 mg cholesterol,200 mg sodium, 24 g carbohydrate, 7 g fiber, 14 g sugar, 40 g protein
Approximate Nutrient Analysis per serving (without optional avocado and not including salt to taste):
300 calories, 9 g fat, 1.5 g saturated fat, 80 mg cholesterol,180 mg sodium, 19 g carbohydrate, 3 g fiber, 14 g sugar, 39 g protein
