Fish Tacos With Mango Salsa

By Manami on May 02, 2008

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Ingredients

    MANGO-AVOCADO SALSA

    1. 1 ripe yet firm mango, peeled, diced
    2. 1/2 cup grape tomatoes, halved
    3. 1/2 cup cucumber, diced
    4. 1/4 cup red onion, minced
    5. 1 tablespoon jalapeno, seeded, minced
    6. 1 teaspoon sugar
    7. 1/4 teaspoon cumin
    8. 1 lime, juice of
    9. 1 firm yet ripe avocado, pitted, peeled, thinly sliced
    10. 2 tablespoons coarsely chopped fresh cilantro

    CREAMY CHIPOTLE SAUCE

    1. 1/4 cup plain low-fat yogurt
    2. 1/4 cup reduced-calorie mayonnaise
    3. 2 teaspoons sugar
    4. 1 -2 chipotle chile in adobo, minced
    5. 1/2 lime, juice of

    FISH TACOS

    1. 4 (4 ounce) fresh tilapia fillets, halved, marinated in lime juice
    2. 3 tablespoons all-purpose flour
    3. 3 tablespoons yellow cornmeal
    4. 1 teaspoon chili powder
    5. 1 teaspoon kosher salt
    6. 1/4 teaspoon cayenne
    7. 56 inches corn tortillas
    8. 3 cups napa cabbage, shredded

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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