In a medium bowl gently toss mango, tomato, cucumber, green onions, jalapeno, and avocado (if using) with cumin, salt, cilantro, and lime juice. Taste and add salt if desired. Place in the refrigerator until ready to use.

In small bowl, mix together paprika, brown sugar, oregano, garlic, cayenne, salt, cumin, and pepper (you can also use two heaping tablespoons of store bought blackened seasoning...there are some great ones on the market).

Rub both sides of each tilapia fillet with blackening seasoning (a slightly heaping 1 1/2 tsp per fillet). Heat olive oil to medium high in a skillet, then add tilapia. Cook fillets for 2-3 minutes per side, until the outside is a dark golden color and the inside is flaky.

Remove fish to a paper-towel lined plate to cool slightly. Break into bite size pieces.

Placed washed lettuce leaves on a plate or serving tray. Divide fish pieces between the eight lettuce leaves. Top with salad mixture.

Garnish with cheese, salsa, or sliced jalapenos if desired.