Tilapia Tacos with Mango Avocado Salsa

Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

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Yield: 6 Servings

Serving Size: 2 tacos

Ingredients

For the Salsa:
1 mango, diced
1 avocado, diced
1 medium tomato, seeded and diced
1 jalapeno, seeded and minced
1/3 cup red onion, finely diced
1/4 cup cilantro, minced
1/2 tbs lime juice
1 tsp brown sugar
salt to taste

For the Tilapia:
1/2 tbs brown sugar
1 tsp salt
1/2 tsp pepper
1/2 tsp chili powder
1/2 tsp oregano
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/8-1/4 tsp cayenne (optional)
2 lb tilapia fillets
12 – 6″ tortillas
2 limes, cut into 6 wedges each

Instructions

Mango Avocado Salsa:
In a mixing bowl, stir all of the salsa ingredients together and set aside.

For the Tilapia:
Put oven rack in upper 3rd of oven (about 4-5 inches from heat element) and preheat broiler. Line 2 baking sheets with foil and lightly grease.

In a small bowl, mix together salt through cayenne. Sprinkle both sides of the tilapia fillets evenly with seasoning mixture.

Place seasoned fillets on prepared baking sheets. Broil fillets for about 3 minutes. Remove baking sheets from oven, flip fillets and then broil for another 2-3 minutes or until fish is browned and flakes apart easily.
Chunk up the fish a bit and place in tortillas. Squeeze lime wedges over fish, top it with salsa and serve.

From twistednoodle.com