Fish tacos have never been simpler. Our Mango Jalapeño Cilantro Living Vinaigrette acts as the marinade for your fish and as a shortcut to delicious salsa. Layers of flavor with ease. 

Serves 2-4

Ingredients	Amounts
Tilapia, or other white fish	2 (200 g) fillets
Mango Jalapeño Cilantro Vinaigrette	¼ cup
Salsa:
Grape tomatoes	1 pint
White onion, skin-on	¼
Lime juice	½ - 1
Mango Jalapeño Cilantro Vinaigrette	2 tbsp
Fresh cilantro, chopped	1-2 tbsp
Salt
Pepper

 

Directions

1. Preheat oven to 375ºF (or heat grill to medium-high). Marinate tilapia in vinaigrette for about 30 minutes, or while the oven preheats. Transfer to a baking sheet lined with parchment or foil that has been lightly oiled. Season with salt and pepper, then cook for 20-25 minutes, or until easily flaked using a fork. 
2. For the salsa: Cut tomatoes into quarters or halves, depending on their size. Heat a heavy skillet, and char the onion in the dry pan, keeping the skin on. Peel skin and dice. Combine remaining ingredients and let sit for at least 10 minutes to allow the flavors to meld together.
3. Top small corn or flour tortillas with flaked fish, salsa, and any other garnishes, such as avocado, cilantro, grilled corn, etc.