Fish Tacos With California Lime Olive Oil
1 lb. flaky white fish (such as mahi mahi or cod), cut into 1 inch strips
2 tbsp Acanela Tandoori Rub
2 tbsp Sutter Buttes California Lime Olive Oil
1 mango diced
8 small corn tortillas
Mix together the fish, tandoori rub and lime olive oil, let marinate about 20-30 minutes.
Heat a drizzle of oil a large skillet over medium high heat. Add the fish to the hot pan and saute for 3-4 minutes, flipping occasionally, until cooked through.
Warm tortillas, top with fish, mango and cilantro and a drizzle of lime olive oil.