Fish Tacos With Chili Mango Salsa And Smoked Paprika Mayo

• For the tacos:
• 4 Tilapia fillets (or other white fish)
• 1 tablespoon Extra-virgin olive oil
• 1 tablespoon All-purpose seasoning (Zatarain's, Jamaican Jerk, your choice)
• Salt and pepper to taste
• 1 Recipe Smoked Paprika Mayo
• 1 Recipe Chili Mango Salsa
• 8 Corn tortillas
• 1 bunch Cilantro, chopped
• Fresh limes, sliced
• Smoked Paprika Mayo & Chili Mango Salsa
• 1/4 cup Mayonnaise
• 1/4 cup Mexican Crema
• 1 teaspoon Smoked paprika
• 1 teaspoon Lime juice
• 2 teaspoons Granulated sugar
• 1 Fresh mango, cubed
• 1/4 cup Purple onion, diced
• 1/4 cup Red bell pepper, diced
• 1 tablespoon Cilantro, finely chopped
• 1 Lime, juice and zest
• 1 dash Cayenne pepper
• 1/2 teaspoon Chili powder
• Salt to taste

1. Heat a comal or large skillet over medium-high heat. Warm tortillas on each side and keep warm.
2. Heat the oil over medium-high heat in a non-stick skillet. Season fish with all-purpose seasoning mix, salt and pepper. Lay fish carefully in the heated pan, seasoning side down. Cook for about 2 minutes. Carefully flip the fish and cook until fish flakes easily. Place all the cooked fish fillets in a bowl and chop up. Serve 1/2 of each fillet in a corn tortilla, top with smoked paprika mayo and chili mango salsa. Garnish with chopped cilantro and a fresh lime slice.
3. For the smoked paprika mayo: Mix mayonnaise and next 4 ingredients. Refrigerate until ready to use.
4. For the chili mango salsa: Combine the mango with the next 7 ingredients. Refrigerate until ready to use.

tilapia, extravirgin olive oil, allpurpose seasoning, salt, paprika, recipe chili mango salsa, tortillas, cilantro, fresh limes, paprika, mayonnaise, paprika, lime juice, sugar, fresh mango, purple onion, red bell pepper, cilantro, cayenne pepper, chili powder, salt

Taken from food52.com/recipes/36052-fish-tacos-with-chili-mango-salsa-and-smoked-paprika-mayo (may not work)