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Spicy Fish Tacos With Mango Salsa

Ingredients
For the spanish style dry rub:
  Kosher salt 3 Tablespoon
  Dry oregano 1 Tablespoon
  Chili powder 1 Teaspoon
  Cumin 1 Teaspoon
  Crushed red pepper flakes 1 Teaspoon
  Onion powder 1 Tablespoon
  Garlic powder 1 Tablespoon
For the fish tacos:
  Tilapia filets 3 Medium
  Olive oil 2 Tablespoon
  Cabbage 1 1⁄2 Cup (24 tbs), shredded
  Flour tortillas 6 Medium
  White cheddar cheese 1⁄2 Cup (8 tbs), shredded
For the salsa:
  Mangoes 2 Medium, peeled and diced
  Sweet onions 1⁄2 Large, dice
  Scallions 3 Tablespoon, dice
  Red bell pepper 1⁄2 Medium
  Jalapeno 1 Medium, seeded, thinly sliced
  Fresh cilantro 3 Tablespoon, chop
  Lime 1 Medium, juiced
  Kosher salt To Taste
  Cracked black pepper To Taste
Directions

GETTING READY
1. For the Spanish Style Dry Rub: In a small bowl, mix the kosher salt, dry oregano, chili powder, cumin, red pepper flakes, onion powder and garlic powder.
2. Season the tilapia with this mix.

MAKING
3. Heat the olive oil in a skillet and saute the seasoned fish. Saute on both sides until cooked.
4. For the Salsa: In a bowl, add the diced mangoes, sweet onions, scallions, red bell pepper, jalapeno, cilantro, lime juice and salt and pepper and toss well. Set aside.
5. When the fish is cooked, break into chunks using a fork.
6. Place the fish chunks on flour tortillas. Add half a handful of shredded cabbage and some white cheddar cheese.
7. Add the mango salsa over the cheddar.

SERVING
8. Serve as main course.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Taste: 
Savory
Equipment: 
Frying Pan
Dish: 
Taco
Ingredient: 
Tilapia
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
45 Minutes
Servings: 
4

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