Pan-seared tilapia with mango salsa, served in warm corn tortillas and shredded cabbage for a fresh, flavorful dish.
# What You’ll Need:
→ For the Tilapia
01 - 4 tilapia fillets (approximately 1.1 lbs total)
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
# Step-by-Step Guide:
01 - Pat tilapia fillets dry with paper towels. In a small bowl, combine cumin, chili powder, smoked paprika, garlic powder, salt, and pepper. Rub the spice mixture evenly over both sides of each fillet, then drizzle with lime juice.
02 - Heat olive oil in a large nonstick skillet over medium-high heat. Once shimmering, add tilapia and cook 2-3 minutes per side until opaque and flakes easily with a fork. Transfer to a plate and gently break into large chunks.
03 - While fish cooks, combine diced mango, red onion, bell pepper, jalapeño, cilantro, lime juice, and salt in a mixing bowl. Toss gently until ingredients are well combined.
04 - Heat corn tortillas in a dry skillet over medium heat for 30 seconds per side, or warm them in a microwave wrapped in a damp paper towel for 1-2 minutes until pliable.
05 - Lay each warm tortilla flat. Layer shredded red cabbage on the bottom, top with tilapia pieces, then spoon mango salsa generously over the fish.
06 - Arrange assembled tacos on serving plates and serve immediately with lime wedges on the side.
