# What You'll 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 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - Juice of 1/2 lime
→ For the Mango Salsa
10 - 1 large ripe mango, diced
11 - 1/2 small red onion, finely chopped
12 - 1 small red bell pepper, diced
13 - 1 small jalapeño, seeded and minced
14 - 1/4 cup fresh cilantro, chopped
15 - Juice of 1 lime
16 - 1/4 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, combine cumin, chili powder, smoked paprika, garlic powder, salt, and pepper. Evenly distribute spice mixture over both sides of fillets and drizzle with lime juice.
02 - Heat olive oil in a large nonstick skillet over medium-high heat. Place seasoned tilapia fillets in the skillet and cook 2 to 3 minutes per side until the flesh becomes opaque and separates easily with a fork. Transfer to a plate and break into substantial chunks.
03 - While fish cooks, combine diced mango, red onion, bell pepper, jalapeño, cilantro, lime juice, and salt in a mixing bowl. Gently toss all components until uniformly incorporated.
04 - Heat corn tortillas in a dry skillet over medium heat or warm in the microwave, covered with a damp cloth, until pliable and heated through.
05 - Layer shredded red cabbage onto the interior of each warmed tortilla. Top with tilapia pieces and generously spoon mango salsa over the fish.
06 - Distribute assembled tacos to serving plates and accompany with lime wedges for additional brightness and acidity.
