Ingredients:

  • 4 (6 oz / 170g) Tilapia fillets
  • 2 tbsp (30ml) Olive oil
  • 1 tsp (2g) Chili powder
  • ½ tsp (1g) Ground cumin
  • ½ tsp (3g) Kosher salt
  • ¼ tsp (1g) Black pepper
  • 1 tbsp (15ml) Fresh lime juice
  • 1 cup (165g) Ripe mango, finely diced
  • ¼ cup (40g) Red onion, finely diced
  • ¼ cup (15g) Fresh cilantro, chopped
  • 1 tbsp (15ml) Fresh lime juice
  • 1 small (5g) Jalapeño, seeded and minced
  • Pinch of salt

Instructions:

  1. Pat the tilapia fillets bone-dry with paper towels. In a small bowl, whisk together the olive oil, lime juice, chili powder, cumin, salt, and pepper. Brush the mixture generously over both sides of the fish and let it sit for 5 minutes.
  2. Heat a skillet over medium-high heat. Once the oil shimmers, lay the fillets in and cook for 3-4 minutes per side until the edges are opaque and the fish flakes easily with a fork.
  3. While the fish rests for 2 minutes, toss the diced mango, red onion, cilantro, jalapeño, lime juice, and salt in a bowl. Fold gently to keep mango chunks intact.
  4. Spoon a generous heap of the cold mango salsa over the hot tilapia fillets and serve immediately.