Serrano pepper is a type of chili pepper that grows in the mountains in the two states Puebla and Hidalgo in Mexico. When ripe, the pepper fruit is red, orange, yellow or brown. The unripe fruit is always green. This type of chili pepper is usually used fresh because it is very meaty and therefore difficult to dry. 

INGREDIENTS

• 1 mango
• 1 serrano pepper
• 1 cup of cilantro leaves
• Red onion (roughly 1/4 cup when chopped)
• 2 tablespoons of lime juice
• 1/2 teaspoon of salt
• 2 tablespoons of olive oil
• 1 tablespoon of curry powder
• 1 tablespoon of garlic pepper
• 4 tilapia fillets

DIRECTIONS

1. Peel and dice the mango.
2. Mince the cerrano pepper.
3. Chop the cilantro leaves and the red onion.
4. Combine mango, cerrano pepper, cilantro leaves, red onion, lime juice and salt in a bowl. Set aside in room temperature.
5. Create a rub for the tilapia fillets by mixing 1 tablespoon of olive oil with curry powder and garlic pepper in a small bowl.
6. Coat the tilapia fillets with olive oil rub on both sides.
7. Pour the remaining 1 tablespoon of olive oil into a skillet and heat up over medium-high heat.
8. Place the tilapia fillet in the skillet and cook for roughly 3 minutes per side. The fish is ready when it can be easily flaked with a fork.
9. Place the tilapia fillets on serving plates and add the mango salsa.