For those nights when you feel a little more ambitious than microwaving cheddar cheese in a tortilla, try these Fish Tacos. I make a bunch of the seasoning and keep it in an empty spice jar, so I don't have to make it each time. If you do that, make sure you write "Fish Taco Seasoning" on the jar, because you do NOT want to accidentally use it instead of cinnamon when you're baking later. That would not be bueno.


Tilapia Fillets
Taco Shells
Shredded  Red Cabbage
Cotija Cheese, crumbled

For the taco seasoning:
1/2 t chili powder- more if you like it spicy
1/2 t ground cumin
1/2 t ground oregano
1/2 t garlic salt

Mango Salsa:
2 large ripe mangoes, peeled, pitted, and diced
1 bunch green onion, chopped
2 avocados, diced
1/4 c chopped cilantro
1/2 lime, juice only
garlic salt to taste

Chipotle Lime Sauce:
1/3 cup sour cream
1 T chipotle paste or salsa- add more if you're feeling spicy
1/2 lime, juice only

Preheat oven to 400 degrees. Line a baking pan with foil, and place the tilapia on the foil. Mix together taco seasoning, sprinkle it on the tilapia and bake for 15 minutes, or until the fish flakes apart with a fork.

While the tilapia is cooking, mix the ingredients for the Chipotle Lime Sauce in a bowl. In another bowl, mix the ingredients for the Mango Salsa.

When the tilapia is done cooking, flake it apart with a fork, mix it together, and place it in taco shells with Chipotle Lime Sauce. Top with Mango Salsa, Cotija cheese crumbles, and shredded cabbage.