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Fish Tacos with Mango Salsa

Ingredients

  • 1/2 Teaspoon Paprika
  • 1/4 Teaspoon Cayenne pepper
  • 1/4 Teaspoon Onion powder
  • 3/4 Teaspoon Cumin
  • 1/4 Teaspoon Garlic powder
  • 1/4 Teaspoon Sugar
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 1-2 Tablespoons Vegetable oil
  • 3-4 Tilapia Filets
  • 4 Corn tortillas

Mango Avocado Salsa

  • 1 Mango cubed
  • 1 Avocado cubed
  • 1/4 cup or one small red onion chopped
  • 1 Jalapeño ribs and seeds removed, finely chopped
  • 1/4 cup Cilantro chopped
  • 2 teaspoons Extra virgin olive oil
  • Juice of 1 Lime
  • Salt to taste

Instructions

  • For the Fish Tacos: In a small bowl, combine all the spices together. Lightly dust both sides of the tilapia with spice mix. In a large skillet over medium heat, heat 1 tablespoon of vegetable oil. Add tilapia fillets and cook each side for 5 minutes or until translucent. (Time may very depending on the thickness of your fillets.)
  • For the Mango Salsa: In a medium bowl, add the mango salsa ingredients and stir. Taste and taste again. Set aside.
  • To Serve: Warm the tortillas, add tilapia fillet and top with lots and lots of mango salsa.

Notes

Typically fish tacos are topped shredded cabbage, which I skipped, although it would add a delicious crunch. Feel free to add some thinly shredded green or red cabbage.
Adapted from Sarcastic Cooking