Baja California style tilapia tacos

Thaw the tilapia fillet in the refrigerator the day before you prepare it. Do this on a rack so it can release water while it defrosts.

Cut into strips like fajitas.

Using a molcajete or mortar, crush and blend the garlic and achiote while adding lemon juice. Marinate the fish in this mixture for an hour in the refrigerator.

Cut the red onion in brunoise, like the coriander, and mix with the frozen mango. Leave the mixture to marinate.

Crumble the fresh cheese into small irregular pieces.

Remove fish from marination and cover the fish in cornmeal. Fry it in plenty of hot oil.

Lightly toast tortillas on the griddle so that they are warm but flexible.

Put the fish on tortillas taco-style and garnish with the seasoned mango and cheese. Finally, add the honey just before serving.

Tacos should come out warm, with freshly cooked fish and seasoning.

A few drops of tabasco can be added to the tacos before serving.