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TILAPIA TACOS WITH MANGO SALSA
For taco night, try our tilapia filled tortillas with sweet mango and cotija cheese. With a taste that's out of this world, these favorites will please even the pickiest of eaters.
INGREDIENTS
| 6 | Sea Best® Tilapia 3/5 oz fillets |
| salt and pepper to taste | |
| crumbled cotija cheese | |
| corn tortillas | |
| 1 | jalapeño pepper, seeds and stem removed, minced |
| 2 | mangoes, diced |
| 1/2 | red onion, chopped |
| 2 1/2 | tablespoons fresh lime juice |
| 3 | tablespoons cilantro, chopped |
| 2 | teaspoons honey |
| cilantro for garnish |
DIRECTIONS
- For the mango salsa, combine the minced jalapeño, mango, red onion, lime juice , cilantro, and honey in a bowl, cover and refrigerate for 20 minutes.
- For the tilapia, season the tilapia fillets on both sides with salt and pepper to taste. Heat a greased nonstick skillet on medium-high heat. Place the tilapia fillets in the skillet and cook for about 3 minutes per side. When the tilapia is done cooking, transfer to a cutting board and roughly flake with a fork.
- To assemble tacos, divide the tilapia amongst the tortillas and top with the mango salsa and crumbled cotija cheese. Garnish with cilantro and serve with lime wedges.