Ingredients

• Vegetable oil, for brushing and frying
• 3 tilapia fillets
• 1 tablespoon extra-virgin olive oil
• 2 pinches seafood seasoning, such as Old Bay
• 1 pinch dried ground cumin
• 1 pinch dried oregano
• 8 corn tortillas
• 1 ripe avocado, flesh scooped out
• 2 tablespoons low-fat sour cream
• 1 tablespoon heavy whipping cream, plus more if needed
• 1 tablespoon chopped fresh cilantro, plus more for garnish
• 1 tablespoon chopped red onion
• Salt
• 1 mango, diced
• 1/2 teaspoon raw sugar or brown sugar

Instructions

1. Special equipment: 3-inch round cutter
2. Brush some vegetable oil on grill grates or a grill pan and heat the grill over medium-high heat.
3. Brush the tilapia with the olive oil and sprinkle with the seafood seasoning, cumin and oregano. Grill the tilapia for a few minutes on each side until cooked through.
4. Fill a deep, heavy fry pan or cast-iron skillet halfway with vegetable oil. Place over medium-high heat and bring the oil to 350 degrees F. Cut 8 rounds out of the corn tortillas. Fry the tortilla rounds in batches until crisp, and then drain on paper towels.
5. In a food processor, combine the avocado, sour cream and heavy cream. Puree until smooth. Add more heavy cream if needed to make a creamy but not too thin sauce.
6. Transfer the avocado to a bowl and stir in the cilantro and onions. Season with salt.
7. In a bowl, toss the mango with the sugar and a pinch of salt.
8. To serve, top each tortilla with some tilapia, top with avocado sauce and then mango. Garnish with chopped cilantro.