Serves 4

Ingredients

Tacos

• 1 teaspoon ground cumin

• ½ teaspoon chili powder

• ¼ teaspoon fine sea salt

• 1 tablespoon freshly squeezed lime juice

• 2 teaspoon vegetable oil

• 4 (6 oz) skinless tilapia fillets, also works with cod

• 4 8-inch tortillas, warmed

• 2 cups shredded purple or green cabbage

Salsa

• 1 cup chopped fresh or frozen mango

• ½ cup chopped red bell pepper

• ½ cup packed fresh cilantro leaves, chopped

• ¼ cup finely chopped red onion

• ¼ teaspoon fine sea salt

• 1 tablespoon freshly squeezed lime juice

For Salsa: 

1. Chop all ingredients that need chopping. In a small bowl, combine mango, red pepper, cilantro, red onion, salt, and lime juice.

For Tacos: 

1. In a small cup, whisk together cumin, chili powder, salt, lime juice, and oil. Brush on both sides of fish, coating evenly. Alternatively, marinade for 10-15 minutes.

2. Heat a large drizzle of oil over medium-high heat. Cook fish, turning once, for 2 to 3 minutes per side or until fish is opaque and flakes easily when tested with a fork. Flake fish into small pieces.

3. Fill warmed tortillas with fish, cabbage, and salsa.