1 tablespoon fresh parsley or cilantro (finely chopped)
Using a non-stick skillet without oil and half yogurt half mayonnaise for the dressing lightens this dish up.
Combine the mango, jalepeno, red onion, parsley, 2 tsp lime juice, parsley or cilantro and set aside
Combine mayonnaise, yogurt, lime zest and the remainder of the lime juice in a small bowl and whisk together until incorporated
Sprinkle half the chili power, and a pinch of salt and fresh ground pepper over 1 side of the tilapia fillets. In a non-stick skillet over medium heat, place fish seasoned side down and season the other side.
Cook for 3 minutes each side, or until the thickest part of the fish is firm to touch.
Wrap tortillas in paper towels and microwave for 10-15 second until warm
Layer the cabbage, fish, salsa in a tortilla and drizzle with the yogurt-lime dressing