Skillet Tilapia Tacos with Mango Salsa
TL;DR: Make salsa. Season tilapia. Toast tortillas in pan and keep them warm in oven while fish cooks. Assemble tacos and douse in salsa.
Mango Salsa
- 1 large mango peeled and finely chopped
- 1 shallot finely chopped (or half a red onion)
- 1/2 red bell pepper finely chopped
- 1/2 cup fresh cilantro chopped
- 1 lime juiced
- 1 teaspoon fine sea salt
Skillet Tilapia Tacos
- 4 large or 8 small fillets of tilapia skin removed and thawed from frozen
- 1 tablespoon fine sea salt plus extra as needed
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon black pepper freshly cracked
- 8 to 16 corn tortillas (see note)
- 2 tablespoons neutral cooking oil such as canola
- lime juice freshly squeezed
Note: If your corn tortillas are small and a little flimsy, you will want to have 2 per taco (for a total of 16), but if you have larger, sturdier ones, you should need only 1 per fish fillet (for a total of 8).