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Tilapia Tacos with Mango Salsa  and Cotija Cheese

Tilapia Tacos with Mango Salsa and Cotija Cheese


Tilapia Tacos

  • 6 3/5 oz. tilapia fillets
  • salt and pepper to taste
  • crumbled cotija cheese
  • corn tortillas
  • cilantro for garnish

Mango Salsa

  • 1 jalapeno pepper, ribs and seeds removed, minced
  • 2 mangoes, diced
  • ½ red onion, chopped
  • 2 ½ tablespoons lime juice
  • 3 tbsp cilantro, chopped
  • 2 tsp honey


  1. For the mango salsa, combine all the ingredients in a bowl, cover and refrigerate for 20 minutes.
  2. For the tilapia, season the tilapia fillets on both sides with salt and pepper to taste. Heat a greased nonstick skillet on medium-high heat. Place the tilapia fillets in the skillet and cook for about 3 minutes per side. When the tilapia is done cooking, transfer to a cutting board and roughly flake with a fork.
  3. To assemble tacos, divide the tilapia amongst the tortillas and top with the mango salsa and crumbled cotija cheese. Garnish with cilantro and serve with lime wedges.

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