Mango Tilapia Tacos

This is a nice light dinner with a touch of a Mexican flare.  I enjoy the flavors of the salsa along with the tender fish.

***Before Primeotarian – Replace tortilla with Tapioca***


1 1/2 lbs Tilapia

1 Yellow Onion

2 Tomatoes

2 Jalapeno Peppers

1 Mango

4 Whole Wheat Tortillas

For the Spanish Rice:

1 Cup White or Brown Rice

2 Cups Canned or Fresh Salsa


Begin this recipe by baking your tilapia at 350 for 30 minutes, or until cooked through in the center.  Dice the tomatoes, jalapeno, onion and mango.  Saute’ your onions in a small frying pan until translucent, about 10 mins.   Combine tomatoes, mango and jalapeno into the onion on low heat until ready to serve.   Flake the tilapia and mix into the  Mango salsa.   Place one scoop of the mixture into each of the tortillas and enjoy!

For the Spanish Rice:

Scoop 1 cup of white rice into a small pot.  Fill with 2 cups of water and bring to a boil, stirring only twice.  Leave on to boil until water is absorbed into the rice, remove from the heat.   Mix in the 2 cups of salsa, seasoning as needed.  This makes an excellent side item for many dishes.

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