Taste and adjust flavors as needed, adding more salt for overall flavor, lime for acidity, jalapeo for heat, or mango for sweetness. Cook for 2-3 minutes on each side, until the coating. Add the cooking oil to the pan, then place the tilapia fillets into the pan, skin-side down. To serve, lay the tortillas on a plate, spread the guacamole down the centre, top with a little shredded cabbage, then the fish and finish with the mango chilli salsa. Place the fish pieces on a bakingpaper lined baking tray. In a small bowl, toss together all of the ingredients (mango, bell pepper, jalapeo, red onion, cilantro, lime juice, salt, and pepper). Heat up a large pan to a medium-high temperature.Wrap in a clean tea towel to keep warm as you go.

Lightly fry the jalapeno chiles, turning them in the pan until their skins are blistered, about 5 minutes. Pineapple: add 2 cups chopped pineapple for extra tropical flavor. Heat the vegetable oil in a small saute pan over medium-high heat. Try grilling the corn or charring in a skillet for extra flavor. Cook the tortillas on both sides until warmed through. Corn: add corn from 1-2 ears sweet corn or from one 15 oz. Refreshing Avocado, Tomato, and Mango Salsa. Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Air Fryer Butterflied Shrimp with Pineapple and Mango Salsa. Squeeze lime juice over the ingredients and sprinkle with salt and pepper, to taste. While the fish is cooking, preheat a chargrill pan over high heat. Combine diced mango, avocado, red onion, peppers, and cilantro in a large bowl.Roast the fish for 6–8 minutes or until just cooked through.Mix with the remaining ingredients and refrigerate until ready to serve. For the salsa, slice the cheeks off the mango and use a large spoon to scoop out the flesh.Meanwhile, for the guacamole, mash the avocado in a bowl, then stir through the remaining ingredients until well combined.Place the fish skin–side up on the tray and stand for 10 minutes. Serve the salsa with tortilla chips, fish, chicken, and more. For example, if you have super sweet mangos, you may need to add extra lime juice to balance the sweetness. Taste and adjust the ingredients as needed. Combine the oil, salt, pepper and chilli flakes in a small bowl and brush all over the fish. Place the mango chunks in a big bowl, then add the red onion, cilantro, lime juice, and a pinch of salt. Place the fish pieces on a baking–paper lined baking tray.

Mango salsa recipe for fish