Fish Tacos with Mango Salsa by Imlandn

Ingredients

• 450g (1 lb) white fish fillets (cod, tilapia, or mahi-mahi)
• 1 tbsp olive oil
• 1 tsp chili powder
• 0.5 tsp garlic powder
• 8 small corn or flour tortillas
• 2 ripe mangoes, diced
• 0.25 cup red onion, finely diced
• 0.25 cup fresh cilantro, chopped
• 1 jalapeño, seeded and minced
• 2 tbsp lime juice, freshly squeezed
• 0.5 tsp salt

Instructions

1. Combine diced mango, red onion, cilantro, minced jalapeño, lime juice, and salt in a bowl; stir well and set aside to marinate for 10 minutes.
2. Pat fish fillets dry and season both sides evenly with chili powder, garlic powder, and a pinch of salt until ready to serve.
3. Heat olive oil in a large non-stick skillet over medium-high heat until shimmering.
4. Add fish fillets to the skillet and cook for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.
5. Remove fish from the skillet and break into large, bite-sized chunks using a fork until ready to serve.
6. Warm the tortillas in a dry pan over medium heat for 30 seconds per side until pliable.
7. Assemble tacos by layering fish chunks into warm tortillas and topping generously with the prepared mango salsa until ready to serve.