Mango Salsa Fish Tacos Flavorful and Fresh Dish

Ingredients

• 1 pound white fish fillets (such as tilapia or cod)
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• to taste Salt and pepper
• 8 pieces corn tortillas
• 1 ripe mango, diced
• 0.5 medium red onion, finely chopped
• 1 medium jalapeño, deseeded and minced
• 0.25 cup fresh cilantro, chopped
• 1 lime Juice of
• 1 medium avocado, sliced
• optional sour cream or Greek yogurt for serving

Instructions

1. Prepare the Fish: In a bowl, mix the olive oil, chili powder, cumin, salt, and pepper. Rub this spice mix onto the fish fillets evenly.
2. Cook the Fish: Heat a non-stick skillet over medium heat. Once hot, add the fish fillets. Cook for about 3-4 minutes on each side or until the fish flakes easily with a fork. Remove from heat and let rest for a minute before flaking the fish into bite-sized pieces.
3. Make the Mango Salsa: In a medium bowl, combine the diced mango, chopped red onion, minced jalapeño, cilantro, and lime juice. Gently mix until well combined. Season with salt to taste.
4. Warm the Tortillas: In another skillet or directly over a flame, warm the corn tortillas for about 30 seconds on each side until pliable.
5. Assemble the Tacos: On each tortilla, place a generous amount of flaked fish. Top with a spoonful of mango salsa and a few slices of avocado. Drizzle with sour cream or Greek yogurt if desired.