Prep 20 mins
Cook 30 mins
Have been looking for different ideas for the menus here at the "home." I hope that we can do something with this recipe and at the same time I'll share it for now. CuisineAtHome, Issue 37
- 1 ripe yet firm mango, peeled, diced
- 1⁄2 cup grape tomatoes, halved
- 1⁄2 cup cucumber, diced
- 1⁄4 cup red onion, minced
- 1 tablespoon jalapeno, seeded, minced
- 1 teaspoon sugar
- 1⁄4 teaspoon cumin
- 1 lime, juice of
- 1 firm yet ripe avocado, pitted, peeled, thinly sliced
- 2 tablespoons coarsely chopped fresh cilantro
CREAMY CHIPOTLE SAUCE
- 1⁄4 cup plain low-fat yogurt
- 1⁄4 cup reduced-calorie mayonnaise
- 2 teaspoons sugar
- 1 -2 chipotle chile in adobo, minced
- 1⁄2 lime, juice of
- 4 (4 ounce) fresh tilapia fillets, halved, marinated in lime juice
- 3 tablespoons all-purpose flour
- 3 tablespoons yellow cornmeal
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1⁄4 teaspoon cayenne
- 56 inches corn tortillas
- 3 cups napa cabbage, shredded
- Preheat oven to 500°F with racks on the top and bottom levels.
- Combine mango, tomatoes, cucumber, onion, jalapeno, seasonings, and lime juice in a large bowl for Salsa; let stand 10 minutes to blend flavors.
- Before serving, stir in avocado and cilantro.
- Stir all ingredients for the creamy chipotle sauce together in a bowl and adjust seasonings to taste; let stand at least 10 minute to allow flavors to blend.
- Marinate tilapia fillets in lime juice for 10 minutes, turning to coat.
- Place a baking sheet on each oven rack and preheat 5 minutes.
- Blend flour, cornmeal, and seasonings in a shallow dish.
- Coat marinated fish on both sides with flour mixture.
- Remove a hot pan from oven and spray with nonstick spray.
- Place fillets on hot pan and roast on top rack 5 minutes.
- Spray both sides of tortillas with nonstick spray. (Meanwhile, carefully turn fish over and return to oven 3–4 minutes.)
- Oven-toast tortillas on the second heated baking sheet after turning the fillets over.
- Toast tortillas just until they’re lightly crisp around the edges, 2–3 minutes.
- Serve fish and tortillas with shredded cabbage, mango salsa, and chipotle sauce.
- Dredge both sides of marinated tilapia in flour-cornmeal mixture.
I LOVE this recipe, and have made it many times. There are some obvious errors that need to be fixed, but other than that, it's great! Step #15 is a duplicate of #8 worded differently. And I have no idea what 56 inches of corn tortillas means, but it should say 8 corn tortillas.
We really enjoyed the blend of flavors and variety of textures. I prepared the salsa and sauce as directed, omitting only the sugar, as the mango and grape tomatoes I had were already wonderfully sweet! I did change the preparation on the fish - rather than bread it, I seasoned it with cayenne powder, cumin, and chili powder and cooked it in a pan prepared with nonstick cooking spray. I served with the napa cabbage as directed. It was wonderful! The salsa and sauce both made more than we needed for one sitting, and I'm sure the leftovers will be enjoyed as well. Thanks for sharing!
I loved this! Everything came together pretty perfectly, I did a couple things differently, I used sour cream instead of yogurt, I fried the fish and I used flour tortilla's instead of corn because we like those better, but other those those minor adjustments, everything was great, and I can't wait to make them again.