# What you need:
→ For the Tilapia
01 - 4 tilapia fillets (approximately 1 pound 2 ounces total)
02 - 1 tablespoon olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon chili powder
05 - ½ teaspoon smoked paprika
06 - ½ teaspoon garlic powder
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
09 - Juice of ½ lime
→ For the Mango Salsa
10 - 1 large ripe mango, diced
11 - ½ small red onion, finely chopped
12 - 1 small red bell pepper, diced
13 - 1 small jalapeño, seeded and minced
14 - ¼ cup fresh cilantro, chopped
15 - Juice of 1 lime
16 - ¼ teaspoon salt
→ For Assembly
17 - 8 small corn tortillas
18 - 1 cup shredded red cabbage
19 - Lime wedges, for serving
# How to Make It:
01 - Pat tilapia fillets dry with paper towels. In a small bowl, combine cumin, chili powder, smoked paprika, garlic powder, salt, and pepper. Evenly rub the spice mixture over both sides of each fillet, then drizzle with lime juice.
02 - Heat olive oil in a large nonstick skillet over medium-high heat. Once shimmering, add tilapia fillets and cook for 2 to 3 minutes per side until the fish is opaque and flakes easily with a fork. Transfer to a plate and break into large chunks.
03 - While the fish cooks, combine diced mango, red onion, red bell pepper, jalapeño, cilantro, lime juice, and salt in a mixing bowl. Gently toss all ingredients until well combined, being careful not to break down the mango pieces.
04 - Heat corn tortillas in a dry skillet over medium heat for approximately 30 seconds per side, or warm in the microwave wrapped in a damp paper towel for 1 to 2 minutes until pliable.
05 - Layer shredded red cabbage onto each warm tortilla, top with tilapia chunks, and generously spoon the mango salsa over the fish.
06 - Transfer assembled tacos to serving plates immediately and accompany with lime wedges for additional flavor adjustment.
