Mango Salsa Tilapia Tacos (Print View)

Spiced tilapia with fresh mango salsa in corn tortillas

# Components:

→ For the Tilapia

01 - 4 tilapia fillets (approximately 1.1 pounds)
02 - 1 tablespoon olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon chili powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - Juice of 1/2 lime

→ For the Mango Salsa

10 - 1 large ripe mango, diced
11 - 1/2 small red onion, finely chopped
12 - 1 small red bell pepper, diced
13 - 1 small jalapeño, seeded and minced
14 - 1/4 cup fresh cilantro, chopped
15 - Juice of 1 lime
16 - 1/4 teaspoon salt

→ For Assembly

17 - 8 small corn tortillas
18 - 1 cup shredded red cabbage
19 - Lime wedges for serving

# Method:

01 - Pat tilapia fillets dry with paper towels. In a small bowl, combine cumin, chili powder, smoked paprika, garlic powder, salt, and pepper. Coat both sides of each fillet evenly with the spice mixture, then drizzle with lime juice.
02 - Heat olive oil in a large nonstick skillet over medium-high heat until shimmering. Place tilapia fillets in the pan and cook for 2 to 3 minutes per side until opaque and fish flakes easily when tested with a fork. Transfer to a plate and break into large chunks.
03 - While the fish cooks, combine diced mango, red onion, red bell pepper, jalapeño, cilantro, lime juice, and salt in a mixing bowl. Toss gently to blend flavors without breaking down the fruit.
04 - Heat corn tortillas in a dry skillet over medium heat for 30 seconds per side, or warm them in the microwave wrapped in a damp paper towel for 1 minute until pliable.
05 - Layer shredded red cabbage on each warmed tortilla, top with tilapia pieces, and spoon mango salsa generously over the fish. Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • The whole thing comes together in under 30 minutes, which means you're not standing over the stove wondering if dinner was worth it.
  • Fresh mango and cilantro make it taste bright and alive, like you actually know what you're doing in the kitchen.
  • It's naturally gluten-free and dairy-free without tasting like you're missing anything or making sacrifices.
02 -
  • Don't overcook the tilapia—it keeps cooking even after you pull it off the heat, and overcooked fish is dry fish, which is the opposite of what we're going for here.
  • Make the mango salsa right before serving so it stays fresh and crunchy instead of becoming a watery, wilted mess sitting in its own juices.
03 -
  • Pat your fish completely dry before seasoning—moisture is the enemy of a good sear, and this one small step is what separates restaurant-quality fish from soggy disappointment.
  • Make the mango salsa just before serving so it stays bright and crunchy instead of sitting around getting watery and losing its personality.
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