One day last week I was confronted with this situation–which happens rather frequently around here.  Mr. D. needed to work late, then go directly to a meeting before coming home for dinner.  Meanwhile, I needed to have my dinner on the early side, then go to a dance class in the evening.  My dilemma?  How to provide each of us with a nutritious meal which could be eaten at two separate times.  Are you familiar with this scenario?   I’d love to hear from you about the kinds of meals you serve when this happens.

My solution on this particular day was to make a tasty salsa that could be served with spice-rubbed tilapia, quickly cooked as needed; and served in a toasted corn tortilla.  I also prepared a tossed green salad to round out the meal, dressing to be added when eaten.

Here’s how it went together:

AVOCADO-MANGO SALSA

• 1 cup diced peeled avocado
• 2/3 cup diced peeled ripe mango
• 1/4 cup chopped green onions
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped cilantro
• 1 tablespoon fresh lime juice
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon salt

Mix together all the salsa ingredients in a medium bowl, and set aside for flavors to meld.  This is a delicious salsa that I make often in warm weather.  I love salsas made from fresh ingredients, don’t you?

SPICY FISH FILLETS (TILAPIA)

• 1 tablespoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon pepper
• 1 clove garlic, minced fine
• 1 pound fish fillets  (we are partial to tilapia)
• 1 tablespoon vegetable oil
• 8 Corn tortillas  (6-inch)

Warm corn tortillas in hot skillet, about a minute per side to warm and soften.