Tilapia Tacos with Mango Salsa & Cotija Cheese

It’s TACO TUESDAY! Been a while since I’ve shared a taco meal but this one deserves to be in the spotlight! One of my sons loved it so much he said it was time for me to open a taco stand…Ay yi yi!

Tilapia Tacos with Mango Salsa & Cotija Cheese
4 tilapia filets
1 teaspoon each cumin, coriander, chili powder & salt
1/2 cup corn meal
2 tablespoons avocado oil
1/2 cup diced plum tomatoes
1/2 cup diced fresh mango
1/4 cup diced red onion
salt & fresh ground pepper
2 limes, quartered
4 oz cotija cheese, shredded
2 tablespoons chopped cilantro
8 Old El Paso Stand & Stuff White Corn Taco Shells with a hint of lime
Toppings (Optional):
sour cream
Newman’s Own Mango Salsa
Marie’s Creamy Chipotle Ranch dressing
Ortega Smooth Taco Sauce

Bake the Taco Shells as directed. In a shallow dish combine the cumin, coriander, chili powder, salt & corn meal. Heat the avocado oil in a large skillet until nice and hot. Dip the tilapia into the seasoned corn meal on both sides and cook 4-6 minutes until cooked through. Meanwhile, combine the diced tomatoes, mango & red onion in a bowl. Season with salt and pepper and a squeeze of lime juice. To assemble: Spread some sour cream in each taco shell, along with a scoop of the other toppings (if desired); Slice the tilapia and divide into the taco shells. Top with freshly-made mango salsa, shredded cotija cheese and cilantro. Squeeze on the juice of a lime wedge and take a bite! Serves 4.