1 ½ Pounds Tilapia, or other white fish
1 White Onion, skin removed and quartered
3 Jalapeno Peppers, seeded
2 Cloves Garlic
1 Bunch Cilantro, cleaned and stems removed
4 Limes, juiced
2 Tablespoons Sugar
1 Teaspoon Kosher Salt
12 Corn Tortillas
8 Ounces Cheese (I like to use Cojita, or a shredded Mexican Blend)
Clean fish and remove all bones, place in large bowl.
In bowl of food processor, add onion, peppers, garlic, cilantro, lime juice, sugar, and salt. Process until thick puree forms. Pour over fish and let marinate at room temperature 2 hours.
Heat 2 tablespoons olive oil in large sauté pan, add half the tilapia and cook until browned 1-2 minutes per side until golden brown, move to platter. Repeat with remaining fish, adding more olive oil as necessary. Lightly separate fish into small pieces.
Heat tortillas in oven, or fry in oil, until warm and flexible.
Spread teaspoon sour cream on tortilla, add fish, cheese, mango salsa, and squeeze juice of lime wedge over the top.
*Mango Salsa recipe is on its own blog page.