Ingredients

• 4 tilapia fillets, 4 oz each
• 12 corn tortillas
• 2 tbsp canola oil
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp ancho chili powder
• 1/2 tsp oregano
• 1/2 tsp kosher salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp white pepper
• 1/2 tsp sugar
• 1/8 tsp cayenne, optional
For Serving, optional:
• shredded cabbage
• avocado
For Mandarin Salsa:
• 1 can mandarin oranges, drained
• 1/2 plum tomato, seeded and diced
• 2 tbsp red onion, finely diced
• 1/2 jalapeño, finely diced
• 2 tbsp cilantro, chopped
• 1 tsp sugar
• 1/2 tsp kosher salt

Instructions

For the Fish:
1. In a bowl mix the canola oil, kosher salt, sugar, and remaining spices to form a paste. Coat the fish and heat a skillet over medium high heat.
2. Add the filets and cook on each side until a blackened crust forms; about 3 minutes per side. Temperature should read 145ºF.
For the Salsa:
3. Place the mandarin oranges, plum tomato, red onion, jalapeño, and cilantro in a bowl. Sprinkle the top with salt and sugar. Add the lime juice and toss. Adjust seasoning to taste. Chill in the fridge for an hour or so to meld the flavors. Serve chilled.

Notes