Fish and Mango Burritos

I can never resist a just-ripe mango at a good price. Unfortunately, I often think they're too special to eat right away and end up waiting until a few over-ripe spots appear before taking the plunge. On this occasion, it was with fish. The mango was diced into a fresh salsa of onion, red pepper, lime juice and basil, spooned over cooked tilapia filets, topped with cheese . . .

. . . and rolled into a flour tortilla, drizzled with olive oil, and placed in the toaster oven at 350F for about 30 minutes.

I had some leftover mango salsa, so I stir fried it quick and we ate it over our rice at dinner.