Pan Seared Red Snapper Tacos with Strawberry-Mango Salsa

For the red snapper:

1. Season both sides of each piece of snapper with the cumin, chili powder, salt and pepper.
2. Heat a large non-stick skillet over medium heat and add a couple of drizzles of the olive oil.
3. Lay the fish down in the pan and cook it for about four minutes on each side. I did this in batches.
4. Once the fish is finished cooking, set the fish aside on a baking sheet that you’ve lined with parchment paper to rest.

For the salsa:
1. To make the salsa, combine the first five salsa ingredients in a large mixing bowl. Add the lime juice and mix well, coating the salsa evenly.
2. Sprinkle with salt and pepper, adjusting seasoning to your liking. Chill the salsa until ready to use, or serve immediately. To serve, place the fish in a tortilla and spoon the salsa directly over the fish.