Fish Tacos with Mango Salsas

Author: The Food Allergy Foodie
Prep Time: 1 hour
Serves: 2

MANGO SALSA #1

FullSizeRenderIngredients:

1 cup mango, finely cubed
8 cherry tomatoes, diced
1 avocado, diced
2 tablespoons lime juice
1 teaspoon cilantro, chopped
1 teaspoon jalapeno, finely diced
1/2 teaspoon sea salt

Directions:

Combine all ingredients in a small bowl. Place in refrigerator and let marinate 30 minutes to one hour.

MANGO SALSA #2

Ingredients:

1 cup mango, finely cubed
2 tablespoons green bell pepper, finely diced
2 tablespoons red bell pepper, finely diced
1 teaspoon jalapeño, finely diced
2 tablespoons lime juice
1 teaspoon cilantro, chopped
1/2 teaspoon sea salt

Directions:

Combine all ingredients in a small bowl. Place in refrigerator and let marinate 30 minutes to one hour.

TILAPIA:

1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/4 teaspoon sea salt
1/4 teaspoon oregano
2 tilapia fillets
1 tablespoon olive oil for brushing the fish
1 tablespoon of olive oil for the skillet
4 corn tortillas

Directions:

Combine all of the spices in a small bowl. Using a pastry brush, coat each side of the tilapia with olive oil. Sprinkle the spice evenly on both sides of the fish.

Heat a skillet on medium-high heat. Add one tablespoon of olive oil to the skillet. Once heated, place the fish into the skillet and let cook about 5 minutes. Flip and cook the other side for another 4-5 minutes. The fish is done when it easily flakes apart with a fork.

While the fish is cooking, warm the corn tortillas. Wrap the tortillas in a damp paper bowl and microwave for 15 seconds.

Transfer the fish to a cutting board. Rough chop the fish and place in a serving bowl.

Now it’s time to build your fish tacos with the mango salsa and enjoy!