# 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, whisk together cumin, chili powder, smoked paprika, garlic powder, salt, and pepper. Rub the spice mixture evenly over both sides of each fillet, then drizzle with lime juice and let rest for 2 minutes.
02 - Heat olive oil in a large nonstick skillet over medium-high heat until shimmering. Carefully place tilapia fillets in the hot skillet and cook for 2 to 3 minutes per side until the flesh turns opaque and flakes easily when tested with a fork. Transfer to a plate and break into large chunks.
03 - While the fish cooks, combine diced mango, chopped red onion, diced red bell pepper, minced jalapeño, fresh cilantro, lime juice, and salt in a mixing bowl. Toss gently to combine, being careful not to break down the mango pieces.
04 - Place corn tortillas in a dry skillet over medium heat or wrap in a damp paper towel and microwave for 30 seconds until warm and pliable.
05 - Lay each warm tortilla on a serving plate. Layer shredded red cabbage on the bottom of each tortilla, top with tilapia chunks, and generously spoon mango salsa over the fish.
06 - Serve the tacos immediately with lime wedges on the side for additional brightness and flavor.
