Preheat grill and lightly brush with canola oil to prevent sticking.
2.
Sprinkle both sides of fish with fajita seasoning, gently pressing into flesh.
3.
Grill fish 3-4 minutes on each side or until fish flakes easily when tested with a fork. Flake into pieces with a fork.
4.
Combine yogurt, 1/2 of the avocado, lime juice and salt in small bowl. Blend with fork until smooth.
5.
Prepare Mango Salsa by combining all ingredients except mango in container of food processor fitted with a metal blade; cover and pulse until chopped. Add mango and stir to combine.
6.
Arrange about 1 1/2 oz of grilled fish on to a tortilla. Top with cabbage, Mango Salsa, yogurt-avocado dressing and remaining avocado slices. Repeat with remaining tortillas.
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