|2 h 10 min||10 min||2|
|3 tbsp||Extra virgin olive oil (or coconut oil)|
|2 fillet||Tilapia (cut into 1-inch chunks)|
|1 tbsp||Extra virgin olive oil|
|6 large leaf||Lettuce, butterhead (Boston) (or taco shells)|
|1/2 medium pepper(s)||Red bell pepper (diced)|
|1/2 medium||Red onion (diced)|
|1/2 mango||Mango (diced)|
|1/2 avocado(s)||Avocado (sliced)|
1. Mix the orange juice, lime juice, olive oil, cumin, and salt in a bowl and combine well.
2. Gently place the pieces of Tilapia into a large Ziploc bag and pour in the juice. Marinade for 2-4 hours in the refrigerator, flipping the bag over about half way through.
3. Next, heat the olive oil over a large skillet. When the pan is warm, add the Tilapia and cook for about 4-5 minutes on 1 side, then turning only once, finish cooking on the other side (about 8-9 minutes total) or until it's cooked through to an internal temperature of 165F or 74C degrees.
4. Then, simply prepare your tacos to your liking using lettuce or soft/hard taco shells, then adding the fish, red pepper, onion, mango and avocado.
Never eat seafood that is raw, or not cooked through. Internal temperature of fish should be 158F or 70C degrees and for shellfish 165F or 74C degrees.