Spicy apple jam glazed tilapia tacos with mango and chipotle pepper salsa

Things you will need:
4 Tilapia filets
White corn tortillas
1 clove of garlic, minced
1 mango
1 to 2 cups of shredded napa cabbage
1/4 large brown onion
1 leek
1/2 navel orange
1 lemon
cilantro
extra vergin olive oil
1tbs MAX's Chipotle peppers in oil
1 tbs sriracha chili/garlic sauce
4 tbs spicy apple jam
Black Lava Salt  and pepper
...For the salsa, cube the mango and cut the orange in pieces of equal size. Add a pinch of salt, the juice of 1 lemon, the chili/chiopotle peppers and the sriracha chili/garlic sauce. Add the minced garlicand the leek. Add  1 tsp of extra vergin olive oil and some freshly ground black pepper, a few leaves of chopped cilantro mix well. Refrigerate until ready to serve.

For the tilapia, preheat the oven to 425. Heat up a tbs of olive oil in a skillet. When the oil is hot enough that you can hear it sizzle, add the tilapia filets and brown them on both sides, about 2 minutes per size. When done transfer all the filets to a greased baking sheet. Coat the top side of the tilapia with the spicy apple jam and bake in the oven for about 10 minutes. Remove from heat and sprinkle black lava salt on it according to tastye.
Heat the corn tortillas directly on the oven rack for about 4 minutes per side. Place the heated tortillas on a plate and fill with the shredded cabbage, mango salsa, tilapia and a little more salsa and garnish with fresh cilantro.