Kick-ass Fish tacos and Mango Salsa with DJ BBQ

Ingredients

• 1 Ripe Mango (peeled and diced)
• 1 Red Onion (small, finely chopped)
• 1/2 Cucumber (seedless, diced)
• 1/4 cup Fresh Cilantro (roughly chopped)
• 1/2 Lime (juiced)
• to taste Sea Salt
• to taste Freshly Cracked Black Pepper
• 1 small Red Cabbage (thinly sliced)
• 2 tbsp Apple Cider Vinegar
• 4 Tilapia Fillets (about 6‑oz each, firm and sustainable)
• 2 tbsp Olive Oil (for pan‑searing)
• 2 tbsp Mexican Spice Rub (store‑bought or homemade (garlic, chili powder, cumin, paprika, pepper, salt))
• 8 Small Corn Tortillas (soft, 6‑inch)

Instructions

1. Make Mango Salsa

   Dice the ripe mango, finely chop the red onion and cucumber, and roughly chop the cilantro. Combine everything in a mixing bowl, add the lime juice, season with sea salt and freshly cracked black pepper, then toss gently.

   Time: PT10M

2. Prepare Red Cabbage Slaw

   Thinly slice the small red cabbage, place in a bowl and drizzle with apple cider vinegar. Toss until the cabbage is lightly coated; let sit while you finish the fish.

   Time: PT5M

3. Season the Tilapia

   Pat the tilapia fillets dry with paper towels. Sprinkle both sides with the Mexican spice rub, pressing gently to adhere.

   Time: PT3M

4. Cook the Tilapia

   Heat 2 tbsp olive oil in a large skillet over medium‑high heat. Add the fillets and cook 3‑4 minutes per side, or until the flesh is opaque and flakes easily with a fork.

   Time: PT8M

   Temperature: medium‑high heat

5. Warm the Tortillas

   In a second skillet, add a tiny drizzle of olive oil and heat over medium heat. Place each tortilla in the pan for about 30 seconds per side until lightly browned and pliable.

   Time: PT4M

   Temperature: medium heat

6. Assemble the Tacos

   Lay a warm tortilla on a plate, add a piece of cooked tilapia, top with a spoonful of mango salsa and a handful of red cabbage slaw. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

420

Protein

28 g

Carbohydrates

45 g

Fat

12 g

Fiber

6 g