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Categories:
fish olive oil cabbage flour tortillas shredded white Cheddar salsa sweet onions scallions red bell pepper fresh cilantro lime salt Spanish-style oregano chili powder cumin red pepper onion garlic
Viewed: 60 - Published at: 7 years agoIngredients
- FISH: 3 Six Ounce Fllets of Tilapia
- 2 TBS Olive Oil
- 1 1/2 Cups Shredded Cabbage
- 3-6 Eight Inch Flour Tortillas
- 1/2 Cup Shredded White Cheddar
- SALSA: 2 Mangos, Peeled and Diced
- 1/2 Sweet Onions, Diced
- 3 TBS Scallions, Chopped
- 1/2 Red Bell Pepper, Diced
- 1 Jalapeno, Seeded and Chopped
- 3 TBS Fresh Cilantro, Chopped
- Juice of 1 Lime
- Salt and Pepper To Taste
- Spanish Style Dry Rub: 3 TBS Salt
- 1 TSP Oregano
- 1 TSP Chili Powder
- 1 TSP Cumin
- 1 TSP Crushed Red Pepper Flakes
- 1 TBS Onion Powder
- 1 TBS Garlic Powder
Method
- To make the Spanish Style Dry Rub simply add all dry ingredients to one bowl and mix thoroughly.
- (If you dont have some of the spice, no big deal, it would still be tasty:)
- Season the tilapia on both sides using the spice blend.
- In a hot skillet add in the olive oil and pan sear the tilapia on both sides until golden brown and finished through out.
- To make the salsa, peel and chop 2 mangoes, dice 1/2 sweet onion, slice 3 of scallions, dice 1/2 red bell pepper, deseed and chop 1 jalapeno, chop 3TBS of fresh cilantro and add the ingredient to a mixing bowl.
- Finish the salsa with the juice of 1 lime and salt and pepper to taste.
- Once the fish is done, use a fork to break up the fish but take care to leave it in large chunks.
- Place the fish on flour tortillas and add shredded cabbage, shredded white cheddar and mango salsa.
- Serve warm and !-)
