Fish Tacos With Mango Salsa

READY IN: 50mins
Recipe by Manami

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

Top Review by lmolieri

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.

Ingredients Nutrition

Directions

  1. Preheat oven to 500°F with racks on the top and bottom levels.
  2. Combine mango, tomatoes, cucumber, onion, jalapeno, seasonings, and lime juice in a large bowl for Salsa; let stand 10 minutes to blend flavors.
  3. Before serving, stir in avocado and cilantro.
  4. 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.
  5. Marinate tilapia fillets in lime juice for 10 minutes, turning to coat.
  6. Place a baking sheet on each oven rack and preheat 5 minutes.
  7. Blend flour, cornmeal, and seasonings in a shallow dish.
  8. Coat marinated fish on both sides with flour mixture.
  9. Remove a hot pan from oven and spray with nonstick spray.
  10. Place fillets on hot pan and roast on top rack 5 minutes.
  11. Spray both sides of tortillas with nonstick spray. (Meanwhile, carefully turn fish over and return to oven 3–4 minutes.)
  12. Oven-toast tortillas on the second heated baking sheet after turning the fillets over.
  13. Toast tortillas just until they’re lightly crisp around the edges, 2–3 minutes.
  14. Serve fish and tortillas with shredded cabbage, mango salsa, and chipotle sauce.
  15. Dredge both sides of marinated tilapia in flour-cornmeal mixture.

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