Tilapia is a fresh water fish native to warmer climates, with many species around the world. It has firm flesh with mild flavour, which makes it highly versatile in cooking. A very simple method is to season the fillet generously with salt and panfry for 3-4 minutes on each side until throughly cooked through. Another option is to marinate the fish in Harissa (or any other marinade you like) for 20 minutes and bake on 200C for 15 minutes and serve with vegetables and a sweet potato mash or rice. Because it is light and healthy, but denser and more satisfying meaty than most fish, you can also use tilapia to liven up a dish such as risotto. Just add the chopped fish into the pan a few minutes before serving it with some fresh herbs and parmesan. Source your fish responsibly.

You will need:

4 soft taco pockets (or just fajitas)
2 tablespoons of mayonnaise
1/2 avocado, sliced
1/2 mango, sliced
1 large tilapia fillet, cut into chunks
4 tablespoons of fine cornmeal (not cornflour as it is too fine, just
as polenta is too coarse) or just plain flour and mix with 1 heaped
teaspoon of Cajun seasoning (salt, garlic powder, paprika, black
pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper
flakes)

Fry your taco shells in a little oil until golden and slightly crispy
Coat your chunks of fish in the cornmeal mixture and fry in a little
oil until golden on both sides and cooked through
Smear a little mayonnaise on each taco, top with avocado, mango and
the cooked fish and enjoy!