Follow these steps for perfect results
olive oil
tilapia fillets
corn tortillas
limes
avocado
peeled, pitted, and sliced
cabbage
shredded
Mango Lime Salsa
mango
peeled, pitted, and small diced
red onion
finely chopped
jalapeno
finely chopped
fresh cilantro
chopped
lime juice
avocado
peeled, cored, and small diced
salt
pepper
Heat olive oil in a frying pan over medium heat.
Place tilapia fillets in the pan and cook for 2 to 3 minutes on each side, until flaky and milky white.
Divide the cooked fish into five servings.
Warm the corn or flour tortillas.
For the Salsa: Combine diced mango, finely chopped red onion, finely chopped jalapeno, chopped fresh cilantro, lime juice, and diced avocado in a bowl.
Season the salsa with salt and pepper to taste.
Place one serving of fish on each tortilla.
Squeeze fresh lime juice over the fish.
Add avocado slices.
Top with shredded cabbage and mango lime salsa.
Serve immediately.
Expert advice for the best results
Marinate the fish for added flavor.
Add a dollop of sour cream or Greek yogurt for extra creaminess.
Grill the tortillas for a smoky flavor.
Everything you need to know before you start
15 minutes
Salsa can be made ahead of time.
Serve tacos on a colorful platter with a side of lime wedges.
Serve with rice and beans.
Offer a variety of toppings, such as hot sauce or guacamole.
Pairs well with the spice and citrus flavors.
Discover the story behind this recipe
Popular street food in coastal regions.
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